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Recipe

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Bread Pakoda

By: Aarthi
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 2
Time to Prepare: 30 Mins

Ingredients

4 slices of bread
1/4 cup mint thick chutney
3 large potatoes
3/4 cup besan
1 teaspoon rice flour
2 teaspoon red chili powder
1 teaspoon turmeric powder
Salt to taste
1/2 teaspoon amchur powder
1/2 teaspoon ajwain
1/4 teaspoon asafoetida
2 tablespoon coriander leaves
Water as needed
Oil for deep frying

Directions

To begin making the Bread Pakoda recipe, wash potatoes well and cook them till the pressure cooker releases 2 whistles. Once pressure settles down, open the cooker lid, remove the potatoes, peel their skin and mash them well.

Add 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon amchur powder, salt to taste, coriander leaves and mix everything well. Keep it aside.

In a mixing bowl, add besan flour, rice flour, salt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, asafoetida and ajwain.

Add a little water at a time and mix well to make a lump free flowing batter. The batter has to be thick and flowing.

Heat oil in a deep fry pan. Cut bread slices into triangles. You can remove the crusty edges if you donít like them. Smear some green mint chutney on 2 slices.

Place a small ball of potato mash in the centre of one bread slice, and spread it evenly on the slice, place the second slice on top like a sandwich and press it gently.

Now dip the stuffed bread sandwich into the batter making sure it is coated well on all the sides. Carefully drop into hot oil and fry it until golden brown on all sides. Remove from oil and drain it on a kitchen towel and repeat for rest of the slices.

Serve Bread Pakoda with Dhaniya Pudina Chutney and a cup of hot Masala Chai.

Comments

Bread Pakoda is one of the most popular breakfast and tea time snack in the Northern regions. It is arguably the best traditional snack for enjoying evening tea especially in the winter seasons. Bread is smeared with chutney and then stuffed with mashed potatoes dipped in batter and then deep fried. The best way to serve this pakoda is nice piping hot straight from the kadai onto your plate. A bite of these delicious crunchy outside soft inside pakodas and a sip of masala chai on a gloomy day is a pure bliss.

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