Heat oil in a heavy bottom sauce pan. Add the asafoetida followed by mustard seeds. As they splutter add the curry leaves and green chillies. Fry for a minute on medium heat and add the chopped ginger. Fry for a further minute
Add turmeric powder; stir and add the potatoes along with the green peas. Stir to make sure the mix is evenly colored. Cover and steam on a low heat for 3-4 minutes.
Garnish with coriander, add lemon juice and season to taste. Let the mix cool while you make the gram flour batter.
In a large mixing bowl add the gram flour along with the powdered spices and salt. Add water and whisk well to make a smooth batter. You’re looking for a double cream consistency
Place the sliced bread on a plate and the spiced potato mix. Flatten the potato mix with the back of the spoon. Place another slice over it to make a sandwich. Cut the sandwich diagonally. Repeat for rest of the potato mix
Heat oil in a wok or large pan for deep frying. Dip the potato sandwich in the gram flour batter mix and deep fry until it is light brown and crisp all over around 1-2 minutes each side. Drain on kitchen paper. Cut the bread pakoda into smaller pieces and serve warm with a chutney.