Prepare The Batter: Mix everything from ajwain to salt in a bowl. Add water slowly and keep on mixing it till the batter becomes smooth and thick.
Prepare the Stuffing: Boil the potatoes either in microwave or in a pressure cooker. Once boiled, peel off the skin and mash it.
Heat the 2 Tbsp. oil in a frying pan. Add the Garam Masala powder, and fry it for 1/2 minute. Add the finely sliced onion and fry it till it is light brown. Add grated ginger and garlic and fry it for 3 minutes. Add the turmeric and red chili powder and fry it on slow heat for 10 minutes.
Now add the boiled potato and fry it for another 5 minutes. Add 2 Tbsp. of mozzarella cheese and mix until the cheese melts and blends in with the potato. Your stuffing is ready.
Prepare the Bread Pakora: Heat the 1/2 cup oil in a frying pan. Take 2 triangular pieces of the bread and fill it with the potato stuffing. Dip it in the batter till it is entirely covered by the batter. Deep fry in the oil for about 5 to 10 minutes. Remember to keep the oil in medium heat.
This is a very tasty snack and goes very well at tea time.
*Editor's Note: This looks delicious. For our British and Canadian readers the spices may be readily available. I wasn't familiar with some of the ingredients so I looked them up:
Ajwain: (Other names) Carom, Ajowan, Bishop's Weed, Seeds Of Bishop's Weed
Substitutions: A mild oregano
Asafoetida: (Other names) Asafetida, Assafetida, Assafoetida, Devil's Dung, Devil's Durt, Food of the Gods (Persian), Laser (Roman), Stinking Gum
Substitutions: It has a mild onion flavor so crushed dried onion might be a good substitute.
Nigella: (Other names) Black Cumin
Substitutions: Kala Jeera (Siya Zeera) is also known as black cumin and often confused with Nigella. More common substitutes are celery seeds, cumin seeds, sesame seeds and oregano.
Garam Masala: This is a blend of hot Indian spices and should be readily available in grocery stores.
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