Trim the edges of the bread slices.
Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
Turn them occasionally. Fry the pakoras until all sides are golden-brown.
Aloo bread pakoras will take about four minutes to cook.
Cut them in half before serving. Serve them with mint chutney.