batter in a mixing bowl, add the besan & other ingredients of the batter, and mix well.

add water gradually to make a smooth batter make sure there should not be any lumps.

Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.

Once whisked well, let the batter rest for a minimum time of 15-20 minutes.

In the mixture jar, add coriander leaves, ginger, garlic, green chili, cumin seeds, salt, peanuts, lemon juice, sugar, and some ice cubes.

Grind it into a smooth paste. Green chutney is ready. keep it aside.

In a mixing bowl, mash boiled potatoes and keep them aside.

Now in a pan, add oil, mustard seeds, cumin seeds, curry leaves, and hing. Sauté for a minute.

Then add ginger, garlic, and green chili paste. Sauté for a minute.

Now, lower the flame and add turmeric powder and garam masala.mix well.

Switch off the gas and add tempering into boiled potatoes.

Also add salt, some coriander leaves, and lemon juice. mix well.

Aloo masala is ready.

Firstly, Cut into the center of the bread and divide it into two parts.

Spread chutney and masala on it. Keep it aside.

For another method trim the sides of bread and roll to flatten.

Spread green chutney and add 1-2 tbsp masala in the center.

Stick the sides and fold the bread into a triangle shape. Keep it aside.

Now, Set oil on medium heat for deep frying, whisk the batter once again and add hot and baking soda to it. Mix well.

Coat the bread patties with besan batter.

Add coated patties in hot oil for deep frying, deep fry in hot oil on medium-high flame until the patties take their shape, further lower down the heat, and fry until they are crispy & golden brown.

Now drain off over the wire rack and fry all patties in the same way.

Enjoy bread patties with fried chili and chutneys.