Peel the potatoes,
mash them and put into a mixing bowl. Add garam masala, chaat masala, 1 tsp red chilli powder, green chillies, salt and coriander leaves and mix well.
Cut the bread slices
into roundels with a round cookie cutter so that they look like flat idlis. Keep some potato mixture on each bread roundel and shape them like idlis.
Heat 2 tbsps olive oil
in a non-stick pan, keep these bread idlis in it, the potato side facing down and cook till golden. Flip and cook the other side till golden brown. Drain on absorbent paper.
Take yogurt in a bowl,
add a little water and whisk well.
Heat 1 tbsp olive oil in
a small non-stick pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and remaining red chilli powder and mix well. Add this tempering to the yogurt. Add salt and mix everything well.
Transfer the bread
idlis onto serving plates, pour the tempered yogurt over them, drizzle sweet tamarind chutney, green chutney and sprinkle aloo bhujia on top. Garnish with coriander leaves and serve immediately.