Bread Pakoda


For the Stuffing:
Bread slices
4-5 medium size potato boiled, peeled and mashed
1 green chili chopped
2-3 garlic pods crushed
1/2 inch ginger crushed
1/2 tsp turmeric powder
Salt to Taste
1 tsp coriander leaves chopped
1 tsp dry mango powder
Pinch of Hing

For the Batter:
2 tbsp besan
1/2 tsp salt
1/2 tsp ajwain
1/4 tsp baking soda
Oil for deep frying

Method to cook:
Heat 1 tsp oil in a pan.
Add hing, green chilies, crushed garlic, ginger and turmeric powder.
Cook for some time. Add Mashed potatoes, salt, dry mango powder. Mix the ingredients well and cook for 2minutes.
Add chopped coriander, mix well and switch off the flame.
Let the mixture cook down.

Take two bread slices. Stuff cooked potato mixture prepared above in between the bread slices.
Repeat the procedure for other bread slices as well.
If the bread slices are small , cut them diagonally into two pieces.
If the bread slices are big, cut them into 4 parts so that they are triangular in shape. You can cut into square pieces as well.

Make a batter with besan, salt, ajwain, baking soda and just enough water to make a thick consistency( that of a batter of dosa).

Heat oil in kadai. Once, oil is hot, deep the stuffed bread pieces into the besan batter and slice into the oil.
Turn it upside down and cook till they turn golden brown in color.
Gently remove from the kadai and place over paper towels to remove excess oil.
Serve with hot ketchup

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