Boil and mash potatoes: Boil potatoes until tender. Peel and mash them while warm for a smoother filling.

Make the filling: In a bowl, mix mashed potatoes with onion, green chilies, cilantro, ginger, garlic (optional), turmeric, red chili powder, coriander powder, cumin seeds, garam masala, salt, and lemon juice. Taste and adjust seasoning. The mixture should be flavorful and slightly tangy.

Prepare the bread: Trim crusts if you prefer neat edges. Cut each slice into triangles or keep whole for larger pakoras. For stuffed pakora, spread a thin layer of the potato filling between two slices and press gently.

Mix the batter: In a bowl, whisk besan, rice flour, a pinch of baking soda, turmeric, red chili powder, and salt. Slowly pour in water, whisking to get a smooth, lump-free batter. Aim for a thick, pancake-like consistency that coats the back of a spoon.

Heat the oil: In a deep pan or kadai, heat oil over medium to medium-high heat. You’ll know it’s ready when a drop of batter sizzles and floats up in a couple of seconds.

Dip and coat: Dip each piece of bread (or stuffed sandwich) into the batter, coating it fully. Let excess batter drip off to avoid a heavy crust.

Fry until golden: Gently slide into hot oil. Don’t overcrowd the pan. Fry 2–3 minutes per side, turning as needed, until crisp and deep golden.

Drain and season: Remove to a wire rack or paper towel. Sprinkle with chaat masala while hot for a bright, peppery finish.

Serve hot: Serve immediately with green chutney, tamarind chutney, and hot masala chai. Bread pakoras taste best fresh.