Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it.
Place another slice of bread over it, press lightly and cut diagonally into 2 equal pieces.
Take the besan, turmeric powder, chili powder, asafetida, salt and water in a bowl and mix well to make a homogenous batter.
Heat oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour on both the sides. Drain on an absorbent paper.