Made with chickpea flour, it is eaten plain or with stuffing of cheese and /or potatoes. The lovely aroma that the air is filled with while it is prepared increases your appetence. Trying it at home is not a bad idea. The following text gives a simple procedure to make bread pakoras.
A cup of besan (Bengal gram/Chickpea flour)
A bowl of water
Salt to taste
A pinch of turmeric
½ spoonful of chilli powder
½ spoonful of asafetida
A few cumin seeds
2-3 green chillies (chopped)
½ teaspoonful of garam masala
3 potatoes (big sized)
2 small sized onions
Slices of bread (number depending on how many pakoras you need to make)
2 tablespoon of mustard oil (sunflower oil can also be used)
200 gms cheese (paneer)
½ spoonful of ginger and garlic paste
Steps To Make Bread Pakora
Put chickpea flour in a big bowl; add a pinch of turmeric, red chilli powder, and salt to taste. Also add asafoetida to the mixture. Start poring water to make a paste. Mix the batter well; do not dilute the mixture and keep it thick enough so that the bread slices get well coated with it when soaked in it. Also make sure that the batter is free of lumps.
Boil potatoes in a cooker. After they are well-cooked, peel them and mash them. Keep them aside.
Now, take some coking oil in a pan and heat it. Add mustard and cumin seeds; let them saute for a minute or so. Add ginger-garlic paste; cook it for 2 minutes before adding chopped onions. Wait until the onions acquire golden-brown tint. Throw in some chopped green chillies also. Grate cheese and mix it with the mixture. Now, add mashed potatoes, stir well so that the ingredients are uniformly spread. After cooking for 4-5 minutes more, remove the pan from flame. Keep the mixture prepared in a separate container.
Take bread slices; cut their brown edges from all the four sides. On a slice of bread, put the mixture prepared above; spread it evenly all over the slice and cover with a second slice of bread. With a knife, cut the slices diagonally so as to give the triangular shape.
Again heat oil in the pan. Dip the stuffed slices into the chickpea flour batter. Make sure that no part of the slice is left unsoaked; Pour the sandwiched pakora into oil. Deep fry both sides. Keep the flame on medium for subsequent pakoras.
Let the pakoras soak on a paper towel to drain off extra oil.
Serve hot with red sauce, coriander chutney and tea.
The stuffed bread pakoras are usually heavy on stomach; you can prepare them without any stuff in them. Instead of cutting the slices before frying, you can cut them after the pakoras are prepared.
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