Preparation, Make 4 servings
- 8 slices PureBred Gluten Free White Loaf
- 225g gram coconut flour
- 1 tsp chilli powder
- ½ tsp turmeric
- ½ tsp fennel seeds
- 1 tsp mustard seeds
- 6 curry leaves
- 1 tsp baking soda
- 3 medium potatoes, boiled, peeled and grated.
- Mango chutney, to serve
- Handful of coriander
- 3 green chillies, chopped
- 5 cloves of garlic, chopped
- 1 “ piece of ginger, chopped
Mix the gram flour, chilli powder, turmeric and a pinch of salt an enough water until it’s a smooth liquid.
For the paste, in a small blender, blitz coriander, chilli, ginger and garlic and then saute in a small frying pan with 1 tbsp oil with the mustard and fennel seeds for 2-3 minutes. Mix through the potatoes.
Make sandwiches with the bread and potato mixture.
Add baking soda to the batter, then dip sandwiches into the batter on both sides and deep fry until golden.
Drain on kitchen paper, serve hot with chutney.