To make the stuffing for the bread pockets, heat 1 tbsp of cooking oil in a pan and add 1 tsp of garam masala, 1 tsp of Kashmiri red chili powder, and ¼ tsp of turmeric powder. Mix them and fry them for about half a minute or so.

Now, add 1 medium-sized piece of onion (finely chopped), 1 tsp of garlic (finely chopped), 1 tsp of ginger (finely chopped), and 1 tsp of green chilies (finely chopped) to it and stir them to cook them until the onions turn translucent.

Now, add 1 tsp of dry mango (amchur) powder and salt to taste. Sauté them for some more time until the onions turn golden brown in color.

Now, add 1 tbsp of boiled green peas and mix them nicely with the masala.

Next, add 2 medium pieces of potatoes, boiled, peeled, and mashed to the masala. Mix everything together and cook it for about 5 minutes.

Finally, add 2 tbsp of finely chopped fresh coriander leaves, mix them nicely, turn off the flame, and let the stuffing mixture cool down.

Now, to make the bread pockets, take 2 slices of bread and cut off their edges.

Take one slice and gently flatten it by rolling it out with a rolling pin.

Now, put a little bit of stuffing in the center of the flattened bread slice.

Dab the sides of the bread slices with a little bit of water with your fingers.

Seal all the sides of the bread pakora nicely and gently. Repeat steps 8 to 11 for the other bread slice or slices (if you have taken many).

Now, take a kadai, and heat an adequate amount of cooking oil in it on a high flame. When the oil is hot enough, turn the flame to medium. Then, gently release the bread pocket into the hot oil in the kadai so that it does not splash hot oil. Cook it for a couple of minutes. (Pro tip: You must fry the bread pockets on a medium flame because high heat will fry the bread very quickly and burn it but the inside will remain uncooked. This will affect the taste).

Flip it when it starts to turn golden in color. Fry it for another minute or so. (Pro tip: I have put only one bread pocket for frying at a time. You can put 2 or 3 but do not overcrowd it. This will ensure easy flipping and even frying).

Take the bread pocket out when it turns to nice golden brown in color. You may put it on a piece of tissue paper so that the excess oil is absorbed. Fry all the bread pockets you have made this way, one by one.

Your homemade and tasty bread pockets are ready to consume. Serve it hot along with a small bowl of tomato ketchup.