• Heat oil in a pan. When hot, add the cumin seeds, saute for a few seconds.
• Add the fennel or coriander seeds and green chili. Mix for half a minute.
• Add the asafoetida, turmeric, garam masala, mix, and add the peas if using, and cook for half a minute.
• Add in the boiled potatoes, salt to taste. Cook uncovered for 3-4 minutes.
• Add in the amchur or chaat masala, cumin powder, chili powder, cilantro. Mix well, taste, adjust salt and spice(my mom would add a load of red chili powder right about now).
• Take off heat.
• (You can also make this with uncooked(not boiled) potatoes. Add potatoes and peas together. Add 1/4 cup water and salt, mix and cook covered on low-medium for 14-16 minutes.
• Mash the potatoes a bit, add the other spices and cook for another minute or so.)

To Make French Toasts:

Batter:

• Mix 2/3 cup chickpea flour and add 1/4 tsp turmeric, 1/4 tsp rock salt(kala namak or Chaat Masala), 1/4 teaspoon salt or to taste, 1/8 teaspoon asafoetida(hing, optional), 1 teaspoon oil, 1 teaspoon green chili paste or chili/cayenne powder, and about 2/3+ cup water and mix well to get a lump free thin-ish batter in a deep bowl. Or make your own favorite french Toast batter.
• Take a bread slice. Mash the stuffing and pack it on top of one slice. Top with another slice. Dip the whole toast in the batter to coat well,
• Pan fry with 2-3 teaspoons of oil, on medium heat, partially covered, 3-4 minutes each side.
• Serve hot with ketchup, Cilantro chutney, sriracha, other sauces/chutneys of choice.