Bread Pakora

Ingredients:
Wheat bread - 6 slices
Oil (for deep frying)

For Stuffing:
Potato masala:
Potatoes (small size) - 2 (boiled)
Onion (small) - 1 (finely chopped)
Ginger-garlic paste - 1 tsp.
Kashmiri red chilli powder - 1/2 tsp.
Coriander powder - 1 tsp.
Roasted and powdered cumin - 1/2 tsp.
Garam masala powder - 1/2 tsp.
Salt (to taste)
Oil
Capsicum - 1/4  (finely chopped)
Cumin seeds - 1/4 tsp.

For green chutney:
Mint leaves - 1 cup
Coriander leaves - 1/4 cup
Green chillies - 2 (small)
Ginger-garlic paste - 1 tsp.
Chaat masala - 1/2 tsp.
Black salt (to taste)
Thick curd - 1 tsp.
Oil

For batter:
Chickpea flour/besan - 2 cups
Kashmiri red chilli powder - 2 tsp.
Asafoetida powder - 1/4 tsp.
Baking soda - 1 pinch
Ajwain - 1 tsp.
Salt (to taste)
Turmeric powder - a pinch

Method:
For potato masala:
Mash potatoes without any lumps. Heat oil and add cumin seeds. Allow it to sizzle.
Now add the onions and saute till translucent.
Add ginger-garlic paste and saute for 2 minutes.
Add capsicum pieces and again saute for 2 minutes.
Now add the mashed potatoes, powders and salt and mix well.
Add little water and stir till it becomes dry. Keep aside.

For green chutney:
Saute mint leaves in oil for 3 minutes. Remove. In the same pan, add ginger-garlic paste and saute for a minute.
Combine mint leaves, ginger- garlic paste, coriander leaves, green chilli, black salt and chaat masala and grind into a paste. Finally add the curd and give 2 to 3 pulses. Keep aside.

For batter:
Sieve the besan/chickpea flour in a bowl. Add all the ingredients given under "For batter" and mix well.
Pour water and prepare a batter in such a way that's neither thick and nor thin. Keep aside.

For Pakora:
Take 2 slices of bread. Spread required chutney on a slice and required potato masala on another.
Press both the slices of breads and cut into halves.
Heat the oil in a kadai for deep frying.
Dip the stuffed bread in batter and gently slide in the oil.
Cook on both sides till golden brown.
Continue this process with remainig slices.
Remove and serve immediately with ketchup.

Note:
Make sure there are no holes in the bread.
Toast the bread if it breaks while dipping in batter.
Feel free to use both hands while dipping in batter.
Make sure to coat the bread with batter on all sides. Work fast.
Stuff the breads and cut them before deep frying.
Don't stuff them early or else the bread will get soggy.
If you have any leftover stuffings, use them as a side dish.

Posted in: Snacks