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STUFFED BREAD PAKODA

I came across this recipe on Sia’s blog monsoonspice.com. I have always made bread pakodas, but this idea of making them with a stuffing was different to me. The chutnies along with the potato filling and bread give this pakoda a nice flavour. Perfect for a rainy day with a hot cup of Chai!!

This is what you’ll need

Bread: 6 slices

Green coriander chutney: 1/4 cup

Sweet chutney: 1/4 cup

Oil for deep frying

For the Filling

Potatoes: 2 (boiled)

Green chillies: 3 (finely chopped)

Ginger: 1/2″ piece (grated)

Turmeric powder: 1/4tsp

Cumin seeds: 1tsp

Coriander leaves: 2tsp (finely chopped)

Salt to taste

For the batter

Besan/ Chickpea flour: 1 1/2 cups

Rice flour: 1/4 cup

Chilli powder: 1tsp

Ajwain (carom seeds): 1/2tsp

Curry leaves: Few (chopped)

Hing (asafoetida): A generous pinch

Salt to taste

 

Let’s get cooking

For the filling

1. Mash the boiled potatoes.

2. Mix the rest of the ingredients along with the potato and mash well. Keep aside.

For the batter

1. Sift the flours to remove lumps and mix together.

2. Add the rest of the ingredients and 1 1/2 to 2 cups of water mixing well. Make sure no lumps are formed.

3. The batter should be of pouring consistency, not very thick.

To prepare the Pakodas

1. Take the bread slices and trim off the crust if you do not like it.

2. On one slice of the bread spread the sweet chutney and green chutney on the other slice.

3. Spread around one and half to two table spoons of the potato mixture on one slice of the bread and cover it with the other.

4. Cut diagonally into half and then each triangle into half again.

5. Dip each quarter into the batter and deep fry on a medium flame until brown.

6. Drain on a kitchen roll and serve hot with chutney or sauce.

Approximate preparation and cooking time: 45 minutes

Serves: 4

 

 

 

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