Start by boiling or steaming the potatoes until fork-tender. Once they are cool enough to handle, peel and grate them into a mixing bowl. Alternatively, mash them until smooth.

To the grated or mashed potatoes, add chopped coriander and mint leaves, green chilies, red chili powder, garam masala, amchur powder, and salt. Mix thoroughly, ensuring the spices and herbs are evenly distributed throughout the mixture. Taste and adjust seasoning if needed. Set aside.

In a mixing bowl, combine besan, carom seeds, red chili powder, garam masala, a pinch of asafoetida, baking soda (if using), turmeric, and salt. Pour in about ½ cup water and mix well to form a smooth batter. Add more water as needed to reach a medium-thick consistency that will cling to the bread without being overly runny.

When you're ready to fry, add 1 to 2 teaspoons of hot oil from the frying pan into the batter. Stir well. Then briskly whisk the batter for 1 to 2 minutes to incorporate air, which helps create a light, crisp coating.

Slice each bread piece into triangles or rectangles as desired. Spread 2 to 3 tablespoons of the prepared potato mixture evenly on one slice. Place another slice over it to form a sandwich and press gently to hold it together.

Carefully dip the stuffed sandwich into the besan batter, making sure it's fully coated on all sides. Handle gently so the sandwich doesn’t fall apart. Do not soak in the batter for too long, as the bread may become soggy and difficult to fry.

Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide the batter-coated bread sandwich into the oil.

Fry until golden and crispy on all sides, flipping occasionally for even browning. Remove with a slotted spoon and place on paper towels to absorb any excess oil.

Serve the bread pakoras hot or warm with tomato ketchup, green chutney, or coconut chutney. For a cozy touch, enjoy with a steaming cup of masala chai or ginger tea—especially on a rainy day.