Bread pakora is very famous in Punjab, India. I ate it first time at Keysborough Gurudwara Sahib and the idea seemed fantastic to me. It is actually battered fried potato sandwich and tastes great with mint sauce. Try this and let me know how you go with it 🙂

Ayesha’s Kitchen

Ingredients:

FOR BATTER

• 2 cups gram flour
• ½ tspn baking powder
• Some cold water for medium thick batter
• Salt to taste
• 1 tbspn crushed red chilli dry
• ½ tspn turmeric powder
• 2 tbspns cracked coriander seeds
• 1 tbspn green chilli paste (fresh)
• 1 tspn cumin seeds
• 1 tbspn pomegranate seeds (crushed)
• 3 tbspns chopped fresh coriander

FOR PAKORA

• 6 white bread slices
• Oil for deep frying

FOR FILLING

• 2 boiled potatoes
• Salt and red chilli powder to taste
• ½ tspn turmeric
• 1 tbspns crushed green chillies
• 3 tbpns chopped fresh coriander
• 1 tbspn chopped fresh mint leaves
• ½ tspn aamchur powder
• ½ tspn chaat masala
• ½ tspn garam masala
• 1 tspn cracked coriander seeds

Method

• Combine all the ingredients given for batter except water and mix. Now gradually add water, whisking at the same time to get the right consistency of the batter. It should not be too thick or too runny. The consistency of the batter should be good enough to coat the bread sandwich.
• Keep aside for 5 minutes.
• Meanwhile, in a mixing bowl, combine all the ingredients for filling and mash.
• Take one slice of bread and spread 2 tbspns of potato mixture onto it and cover it with the other bread slice. Cut into 8 triangles. Do the same with other bread slices and make 24 mini triangles.
• Meanwhile heat oil to 190 degrees Celsius or hot enough that you put the batter in and it floats to the surface of the oil, bubbling within 10 seconds.
• Now dip and coat each triangle into batter and fry until its crisp and brown on the outside. Take them out onto your serving platter and sprinkle some chaat masala (optional).
• Serve hot with mint chutney or just as it is. They taste great.