Sand wiched Bread puffs

This puff is prepared with two pieces of bread slices sandwiched with aloo stuffing / green chutney and dipped in besan batter.
Ingredients:
Bread slices ( left over or at least 1 day old ) – 8, cut each into 4 squares ,( no need to cut the edges ),
For aloo stuffing:
Potato – 120 Gms, washed, boiled, peeled and mashed into a smooth paste,
Onion – 1,medium, chopped very fine,
Green chilli – 3, chopped very fine or 1/2tsp of chilli paste ,
Ginger – small piece, chopped fine,
Chopped coriander leaves – 1 Tablesp,
Salt,
Oil – 2 TSP,
Garam masala – 2 pinches,
Jeera – A pinch,
For green chutney:
Chopped coriander – 3 Tablesp,
Green chilli – 3,
Jeera – 1/4 TSP,
Salt,
Ginger – small piece,
Lime juice – 2 TSP,
Grated fresh coconut – 1 Tablesp,( optional ),
For covering:
Besan flour – 250 Gms,
Ajwain – 1/4 Tsp,
Red chilli powder – 1/2 TSP,
Salt,
Baking soda – 1/8 TSP,
Oil to deep fry.
Method:
1).Keep bread pieces ready.( Total 32 ).
2).Prepare smooth thick besan batter with water.keep it aside.
3).Prepare potato filling as follows- fry onion, jeera, chilli,ginger till onion softens,add chopped coriander, garam masala, salt and lastly potato mash.Mix well to a smooth paste.Put this paste on some pieces and cover them with unpasted pieces.keep them aside.
4).Prepare green chutney by grinding all the ingredients into a smooth paste.Smear this paste on some bread pieces and cover them with normal pieces.
5).Do not keep the readied pieces long as they become soggy . Gently dip them in batter and fry till light brown .Remove on to a kitchen paper to absorb excess oil if any.
6).Serve them as a starter / tea time snack with any chutney or tomato sauce.
Tip:
Better as and when the piece is ready dip it in batter and fry.

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