Bread Pakora Recipe

Ingredients

For the filling
4-5 medium size potatoes, boiled
1 green chilli, finely chopped
2 tbsp coriander leaves, finely chopped
1/4 tsp red chilli powder
1 tsp amchur powder
1/2 cup of mint coriander chutney
black salt or common salt to taste

For the batter
3 cups besan
pinch of asafoetida
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp ajwain
1/2 cup water
salt to taste
oil for frying
6 slices of brown or white bread

Method

For the filling
Peel the boiled potatoes. Mash the potatoes when they are still warm.
Add the coriander leaves, green chilli, red chilli powder, amchur powder, salt to the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

For the besan batter
In a bowl, take the besan. Add the ajwain, red chilli powder, garam masala powder, asafoetida and salt. Add water and mix the batter, should not be very thick nor too thin. Check the seasonings and adjust accordingly. Add a few drops of oil to the batter and mix well. Keep the ready batter aside.

To assemble
Before the following steps, heat up some oil for deep-frying the pakoras.
On your cutting board, slice the bread into triangle slices. Keep a single triangular slice of bread on your cutting board. Take a tsp of the mint-coriander chutney and apply it evenly on the triangular slice of bread.
Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.
Cover this potato stuffed slice with another slice. You now have a beautiful triangular bread sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.
Coat the stuffed bread sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break. By now, your oil is hot and you can easily slid the besan batter-coated bread sandwich in the oil.
Fry the bread pakoras on a medium flame till they are crisp and golden brown. Drain on a tissue.
Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.

Chef´s Tip
The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe. But if you do not have it, there is an alternative. Just chop some mint leaves and add it to the mashed potatoes along with the rest of the ingredients.

Green Coriander Chutney

Ingredients
1 bunch coriander, chopped
3-4 green chillies
1 small onion
juice of one lemon
3 tsp sugar
pinch of amchur
2-3 garlic flakes
salt to taste
red chilli powder to taste

Method
Mix and blend all the ingredients thoroughly in a mixer grinder to make a paste.
Add little water if required. Green chutney is ready.