Ingredients:

• 1 tablespoon vegetable oil
• 4-5 curry leaves, optional
• 1 teaspoon fresh ginger, grated
• 140 grams (5 ounces) yellow onion, chopped
• 50 grams (1.7 ounces) green bell pepper, chopped
• ¼ teaspoon ground turmeric
• ½ teaspoon ground red chili/paprika
• ½ teaspoon garam masala
• 20 grams (0.7 ounces/ 2 stalks) curly kale, chopped
• 20 grams (0.7 ounces/ 4-5 large leaves) spinach, chopped
• 60 grams (about 1 small) carrot, grated
• 200 grams (7 ounces) Idaho® potatoes, boiled, peeled and mashed
• Salt, to taste
• 2-3 stalks fresh cilantro, chopped

For the batter

• ½ cup chickpea flour
• 1 tablespoon rice flour
• 1 teaspoon vegetable oil
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground red chili/paprika
• 1/8 teaspoon baking soda
• ¼ cup + 2 tablespoons water
• Salt, to taste

Notes: Skip the chickpea batter, if you’d like, brush with oil and bake for 10 minutes.

• 12 slices white bread
• ¼ cup water
• Vegetable oil, for drizzling

Directions:

1. Make the filling: Heat the vegetable oil in a medium pan. Once hot, add curry leaves and when they stop sputtering, add grated ginger, chopped onion, bell pepper and a pinch of salt.
2. Cook until the onions are translucent and soft.
3. Add the ground spices, chopped kale, spinach and grated carrot. Continue to cook until the vegetables are cooked and the spices are fragrant.
4. Stir in the mashed potato, season with salt to taste. Adjust seasoning, adding more spices if necessary.
5. Remove from heat and stir in the chopped cilantro. Let cool.
6. Preheat oven to 425°F. Position the oven baking rack to the lower-middle position. Line a large baking tray with silpat or foil.
7. Shape the pakora: Trim the edges of the bread slices. Use a rolling pin to roll them flat.
8. Place about 1 ½ tablespoon of filling in the center of the flattened bread. Brush a little water around the edges to moisten.
9. Bring up all the edges to the center, over the filling, and pinch the sides to form an ‘X’.
10. Repeat until you run out of filling.
11. Make the batter: In a bowl, combine the chickpea flour, rice flour, vegetable oil, ground turmeric, ground red chili, baking soda and salt. Add water and using a whisk, stir to create a thin batter without any lumps.
12. Dip the bread pockets into the batter and place on the prepared baking tray. Drizzle each with a little vegetable oil.
13. Bake in the preheated oven at 425°F for 20 minutes, or until the bread pakoras are crisp and golden brown on the tips.
14. Let cool on the baking tray for 5 minutes before serving warm with hot chai, ketchup and mint chutney.