Bread Pakoda recipe:
(for 10-12 pieces)
(FOR BATTER)
Gram flourBesan- 2 cups
Carom seedsAjwain- 1 tsp
Baking soda- ½ tsp
Salt to taste
Red chilli powder- 1.5 tsp
Turmeric powder- 1 tsp
Water- as required
(FOR STUFFING)
Oil- 2 tbsp
Coriander seeds- 1 tsp
Cumin seeds- 1 tsp
Salt to taste
Red chili powder- 1.5 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tsp
Chaat masala- ½ tsp
Boiled peas- ½ cup
Boiled potatoes- 2 cups
Chopped coriander leaves- 14 cup
PROCESS:
(For Batter)
– Take a Bowl, add Besan, ajwain, baking soda, salt, red chili powder,
Turmeric powder to it.
– Mix everything. Add water & make a medium consistency (not so thick or thin) batter.
(For Stuffing)
-Heat a pan, add oil to it. Add coriander seeds, cumin seeds,
Salt, red chili powder, turmeric powder & coriander powder to oil.
-Roast everything on low flame for 1-2 mins.
-Add Boiled peas to roasted masala and saute for 30-40 secs.
-Now add Boiled & mashed potatoes to it. Mix everything well.
-Mash the potatoes using a masher so that it is easier to spread on bread slices.
-Cook mixture for 2-3 mins.
-Sprinkle some chaat masala & mix.
-Add chopped coriander to it & Mixture is ready.
(For Assembling)
-Take a Bread slice. Put stuffing over it.
-Cover with another bread slice.
-Cut it diagonally. Likewise, prepare all.
(For Deep frying)
-Heat oil in a deep pot.
-Dip prepared bread sandwiches into Besan batter entirely. Be gentle with the sandwich.
-Slide off the extra batter on the edges of the bowl and then move the batter coated bread from the bowl to the pan or kadai having the hot oil.
-Place bread gently into the hot oil.
-When one side is golden brown, gently turn over & cook the other side.
Gently flip a couple of times more and fry on a medium to medium-high flame till they are crisp and golden brown.
-Take out Bread pakodas. Likewise, deep fry remaining bread pakodas.
-Serve Warm or Hot with Coriander chutney and Tomato ketchup.
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