Boil 4-5 nos potatoes and peel the skin and set them aside.
In a frying pan, heat 1-2 tsp of mustard oil and add 1 tsp of chopped ginger and 1 tsp of chopped garlic.
After 8-10 seconds, add 1 large onion finely chopped.
Sauté these till the onions have softened and all the raw smell from the garlic has also gone.
Sauté these till the onions have softened and all the raw smell from the garlic has also gone.
Stir this for a couple of minutes and then take this off the heat and transfer to a bowl. Mash this with the back of a spoon in a smooth dough and let it cool down too.
Now cut the edges of the bread slices. Take one slice and dip it in a bowl of water and instantly take it out or else the bread will disintegrate and fall in the water.
Squeeze out the excess water by pressing both your palms and then add a small lemon size ball of the potato mix in the center.
Cover it with the bread and smoothen and seal the edges. Since the bread is wet, you can easily do this.
Now you can simply fry this or coat it with bread crumb and then deep fry. Personally, I think it holds a better shape and takes in less oil when coated with bread crumbs.
Deep fry till golden brown and take it out on a paper towel. Serve with ketchup or a dip of your choice