Boil 2-3 medium-sized potatoes, peel and mash them in a bowl.
Heat 2 tablespoons of oil in a pan, add 1 teaspoon of cumin seeds, and let them splutter.
Add 1 finely chopped onion and 1-2 finely chopped green chilies to the pan, and sauté until the onions turn golden brown.
Add the mashed potatoes, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Mix well and cook for 2-3 minutes. Set aside to cool.
In a separate bowl, prepare the batter by mixing 1 cup of gram flour (besan), 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, a pinch of baking soda, and salt to taste. Gradually add water and whisk until you get a smooth, thick batter.
Take 8 slices of bread and spread the potato mixture evenly on 4 slices. Place the remaining 4 slices on top to make sandwiches.
Heat oil in a deep frying pan for deep frying.
Dip each sandwich in the gram flour batter, ensuring it is evenly coated on all sides.
Carefully place the coated sandwiches in the hot oil and deep-fry until they turn golden brown and crispy.
Remove the bread pakodas from the oil and place them on a paper towel to drain excess oil. Cut each pakoda into halves or quarters and serve hot with ketchup or chutney.