Bread Pakora Recipe
Ingredients
- 4 slice White Bread
- Oil For Deep Frying
For The Batter:
- 150 gm Gram Flour
- ½ tsp Turmeric Powder
- ½ tsp Kashmiri Chilli Powder
- Salt To Taste
For The Potato Mix:
- 2 tbsp Oil
- 600 g Potatoes
- 1 tsp Mustard Seeds
- 7-8 Curry Leaves
- 1-2 Green Chillies
- 2 tsp Chopped Ginger
- ½ tsp Turmeric Powder
- 60 g Green Peas (Fresh OR Frozen)
- 1 tbsp Coriander
- Lemon Juice
- Salt To Taste
Instructions
To Make The Potato Mix:
- Heat oil in a heavy bottom sauce pan. Add the asafoetida followed by mustard seeds. As they splutter add the curry leaves and green chillies. Fry for a minute on medium heat and add the chopped ginger. Fry for a further minute
- Add turmeric powder; stir and add the potatoes along with the green peas. Stir to make sure the mix is evenly colored. Cover and steam on a low heat for 3-4 minutes.
- Garnish with coriander, add lemon juice and season to taste. Let the mix cool while you make the gram flour batter.
- In a large mixing bowl add the gram flour along with the powdered spices and salt. Add water and whisk well to make a smooth batter. You’re looking for a double cream consistency
- Place the sliced bread on a plate and the spiced potato mix. Flatten the potato mix with the back of the spoon. Place another slice over it to make a sandwich. Cut the sandwich diagonally. Repeat for rest of the potato mix
- Heat oil in a wok or large pan for deep frying. Dip the potato sandwich in the gram flour batter mix and deep fry until it is light brown and crisp all over around 1-2 minutes each side. Drain on kitchen paper. Cut the bread pakoda into smaller pieces and serve warm with a chutney.