⅔ to ¾ cup water or add as required to make thick flowing batter
salt as required
for pressure cooking potatoes
Rinse very well and place 4 medium sized potatoes in a 2 litre pressure cooker. Add ½ teaspoon salt. Add water just about covering the potatoes.
Pressure cook for 4 to 5 whistles on medium flame till the potatoes are completely cooked and have a mashable consistency. Drain all the water and keep the potatoes aside.
When the potatoes become warm, peel them. mash them with a fork or a potato masher.
making tempering for stuffing
Then add ½ teaspoon chaat masala and salt as required to the mashed potatoes. Keep aside.
Now heat ½ tablespoon oil in a tadka pan or a small pan. Add ½ teaspoon mustard seeds.
Let the mustard seeds begin to crackle.
As soon as the mustard seeds begin to crackle, then add 1 teaspoon urad dal and ½ teaspoon cumin seeds.
Stir and fry till the urad dal becomes golden.
Then add 1 teaspoon finely chopped ginger, 1 finely chopped green chili and 6 to 7 chopped curry leaves. Mix well.
Then add 1 pinch of asafoetida (hing).
Immediately add ¼ teaspoon turmeric powder.
Switch off flame and mix again everything very well.
Pour this tempering mixture in the bowl containing mashed potatoes.
Mix very well. Keep aside. Check the salt and add more if required.
making batter for bread pattice
In another mixing bowl take 1.5 cups besan (gram flour) and 1.5 tablespoons rice flour .
Add ⅓ teaspoon carom seeds (ajwain), ¼ teaspoon turmeric powder and salt as required.
Next add ⅔ to ¾ cup water or add as required.
Whisk to a smooth thick flowing batter. Keep aside. You can also add a pinch of baking soda if you want.
making bread pattice
Now take one bread and slice it in four equal parts. Slice 4 to 5 bread slices in four parts.
Place the spiced mashed potato stuffing on the bread. Press it gently so that the potato stuffing sticks to the bread. Meanwhile also heat 4 tablespoons oil in a tawa. Do use a heavy and thick bottomed tawa.
Now take each of the bread slice and begin to dip in the besan batter.
Coat the bread slice evenly with the besan batter.
Place the batter coated bread slices on the tawa. Fry on medium flame.
When one side is golden and crisp, turn over each bread pattice and fry the second side.
The second side should also be golden and crisp. You can also flip a couple of times for even frying.
If you feel that the edges are not cooked, then you can place the bread slices vertically on the tawa with the uncooked edge touching the tawa.
Once done, then place them on kitchen paper towels.
Serve bread pattice hot or warm with mint chutney or coriander chutney or sweet tamarind chutney or tomato ketchup.