For the filling

• Pressure cook one large potato for 2 whistles. Alternatively in a medium sized pot, boil the potato for 15 minutes with the skin. (To check if potato is cooked, insert a knife. The blade should come out clean.)

• Boil the peas, strain and keep aside.
• At room temperature peel the skin and mash the potato. Add peas, all the spices, green chili, cilantro and salt. Mix well. Check the seasoning and adjust accordingly. Keep it aside.

For the batter

• In a bowl, take besan (gram flour) and all the ingredients under 'for the batter' excepting water. Mix them well.
• Now add around 1/2 cup of water and mix. The batter shouldn't be too thick or thin. If the batter is too thick, add more water.

Assembling and frying

• On a chopping board, place 2 bread slices and remove it's edges. Next slice them diagonally.
• Take one slice and evenly spread 1-2 tbsp of the potato filling on it. Cover the potato stuffed slice with another slice. You have a triangular potato sandwich. Gently press the sandwich.
• Take the entire sandwich and gently dip it in besan batter. Don't keep the sandwich for a long time in the batter as the bread tends to break.
• Simultaneously, heat oil in a kadhai (or frying pan). Once it's hot, slide the coated sandwich into it.
• Fry them on a medium flame, until golden brown on both sides.
• Drain them on an absorbent tissue to remove excess oil.
• Serve hot with a chutney of your choice or tomato ketchup.
• Enjoy with a hot cuppa tea/ coffee!