Bread Pakoda is a popular indian road snack made by means of dipping bread slices, often full of spiced potato filling, in a gram flour (besan) batter and deep-frying them till golden and crispy. It's perfect for a wet day, tea-time treat, or a hearty weekend breakfast.
Components:For the Potato Filling:2 medium potatoes, boiled and mashed1–2 inexperienced chilies, finely chopped1/2 tsp grated gingerHalf of tsp cumin seeds1/2 tsp turmericHalf of tsp crimson chili powderSalt to flavor1 tbsp chopped coriander leaves1 tsp lemon juice or amchur (dry mango powder)1 tsp oil
For the Batter:1 cup gram flour (besan)1/four tsp turmeric1/four tsp purple chili powderSalt to flavorA pinch of baking soda (optionally available)Water to make a clean, thick batter
Other:4 slices of bread (white or brown)Oil for deep frying
Instructions:Step 1: prepare the FillingWarmth oil in a pan. Add cumin seeds, ginger, and inexperienced chilies. Sauté in short, then add mashed potatoes, turmeric, pink chili powder, salt, lemon juice, and coriander. Mix properly and permit it cool.
Step 2: put together the BatterIn a bowl, mix gram flour with spices and salt. Progressively add water to form a thick, easy batter. Add a pinch of baking soda if the usage of.
Step 3: assemble the PakodasReduce every bread slice in 1/2 diagonally. Spread the potato filling between two halves like a sandwich.
Step 4: Fry the PakodasWarmth oil in a deep pan. Dip every filled bread triangle into the batter, coating it properly. Fry until golden and crisp on each sides. Drain on paper towels.
Serve hot with chutney or ketchup and a cup of masala chai!
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
Components:For the Potato Filling:2 medium potatoes, boiled and mashed1–2 inexperienced chilies, finely chopped1/2 tsp grated gingerHalf of tsp cumin seeds1/2 tsp turmericHalf of tsp crimson chili powderSalt to flavor1 tbsp chopped coriander leaves1 tsp lemon juice or amchur (dry mango powder)1 tsp oil
For the Batter:1 cup gram flour (besan)1/four tsp turmeric1/four tsp purple chili powderSalt to flavorA pinch of baking soda (optionally available)Water to make a clean, thick batter
Other:4 slices of bread (white or brown)Oil for deep frying
Instructions:Step 1: prepare the FillingWarmth oil in a pan. Add cumin seeds, ginger, and inexperienced chilies. Sauté in short, then add mashed potatoes, turmeric, pink chili powder, salt, lemon juice, and coriander. Mix properly and permit it cool.
Step 2: put together the BatterIn a bowl, mix gram flour with spices and salt. Progressively add water to form a thick, easy batter. Add a pinch of baking soda if the usage of.
Step 3: assemble the PakodasReduce every bread slice in 1/2 diagonally. Spread the potato filling between two halves like a sandwich.
Step 4: Fry the PakodasWarmth oil in a deep pan. Dip every filled bread triangle into the batter, coating it properly. Fry until golden and crisp on each sides. Drain on paper towels.
Serve hot with chutney or ketchup and a cup of masala chai!
Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.