1. Slice the crusts off the bread or, optionally, you could leave them on.
2. If slicing, you can use the crust to make bread crumbs.
3. Meanwhile steam/boil the potatoes. Alternatively you can boil them too.
4. Mash them well. I retain the skins for nutrition. You can peel them if you wish to.
5. In a skillet, heat 1 tsp of oil.
6. Temper the mustard seeds and when they start popping, add urad dal, cumin seeds, ginger, chillies along with onions.
7. Add the spices and salt and when aromatic add the mashed potatoes along with peas. Mix in the herbs.
8. Taste and test for seasoning. Adjust accordingly.
9. Take one slice of the bread.
10. Spread this potato mixture on one side of the bread.
11. Place another slice on top.
12. Press it tightly so that it holds together.
13. The mashed potato will hold the bread in place.
14. Cut this diagonally to make two slices.
15. Mix together all the ingredients for the batter/coating in a bowl.
16. Add enough water to make a thick batter - which will help to coat the bread slices.
17. Add tablespoon by tablespoon of water to avoid thin batter.
18. You need medium consistency batter.
19. Dip one stuffed slice in the batter and coat both the sides.
20. Drop this in to med-high hot oil.
21. When you find the bottom turning red/brown, turn over to the other side.
22. Once done, drop it on paper towel to drain excess oil.
23. Serve with chutney, ketchup or chilli sauce.

Note: These measurements are approximate. You can adjust the ingredients as per your taste.

Courtesy: http://chefinyou.com/