Put a pan on medium flame, add 1 teaspoon oil and add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds.
When cumin seeds crackle, add chopped onions and green chilies and saute until onion becomes translucent.
Add turmeric powder mix well and add mashed potatoes and salt, red chili powder and saute 2 to 3 minutes.
Add tomato ketchup and chopped coriander leaves, mix well. Turn off the flame and keep it aside.
Now beat the curd. For prepare to temper, heat a pan and add 1 teaspoon oil and add cumin seeds and mustard seeds.
When seeds crackle turns off flame and add curry leaves and add this tempering in curd and mix well. Add salt and black pepper powder.
Now cut bread slices in round shape. Spread potato mixture on one side of the bread slice and keep it on a greased nonstick pan downside.
On upper side spread curd mixture. Cover with a lid.
Let it cook until potatoes sides are golden. Serve hot with green chutney and tamarind chutney or tomato ketchup.
