Skip to main content

Bread Pakoda

 

Ingredients:

2 bread slices

2 medium potatoes, boiled, peeled and mashed

2 tsps oil + for deep frying 

1 tsp mustard seeds

7-8 curry leaves

1 tsp green chilli paste

3/4 tsp turmeric powder

1 tbsp chopped fresh coriander leaves 

Salt to taste 

1/2 cups gram flour (besan)

1 tsp red chilli powder

Date and tamarind chutney to serve

Green chutney to serve


Method:

Heat 2 tsps oil in a pan, add mustard seeds and let them splutter. Add curry leaves, green chilli paste and saute well.

Add potatoes, 1/4 tsp turmeric powder and mix till well combined. Add chopped coriander and mix well.

Add salt, mix and take it off  the heat. Transfer into a bowl and allow to cool to room temperature.

For the batter, take gram flour in a large bowl. Add remaining turmeric powder, red chilli powder and salt. Add sufficient water and whisk well to make a thick batter of coating consistency.

Evenly spread a portion of the prepared mixture on top of a bread slice, cover with another bread slice and diagonally cut in half and set aside.

Heat sufficient oil in a kadai, coat each diagonal bread piece with the batter and drop it into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.

Cut the bread pakodas in half and transfer on a serving plate. Serve hot with date and tamarind chutney and green chutney.







Labels:

Comments

Post a Comment

Popular posts from this blog

Dahi Bhalle

  Ingredients: 1 cup split skinless black gram (dhuli urad dal), soaked Overnight and drained 500 gram yogurt Oil to deep fry Salt to taste 1/2 tsp Cumin seeds 1 tbsp raisins 1 tbsp gram flour (besan) 1/4 tsp asafoetida (hing) 2 tsps sugar Black salt as required Roasted Cumin Powder, as required Red chili powder, as required Green chutney, as required Sweet tamarind chutney, as required Method: Heat sufficient oil in a kadai. Put the grams in a large mixer jar and grind with a little water till smooth. Transfer the batter into a bowl, add salt and whisk well so as to incorporate air into the batter. Add cumin seeds and raisins and mix well. Add gram flour and mix well. Dampen your fingers and drop small amounts into the hot oil and deep fry till golden. Put water at room temperature in a large bowl. Drain the fried bhalle and drop into this water. Add a little asafoetida to the water and let the bhalle soak for a while. Put the yogurt in a muslin cloth, gather the edges tog
Post a Comment
Read more

Kadai Paneer

  Ingredients: 300 grams cottage cheese (paneer), cut into 1/2 inch cubes  1/2 tablespoons oil 1 teaspoon cumin seeds (jeera) 2 medium onions, finely chopped 1 tablespoon ginger-garlic paste 2 medium tomatoes, finely chopped 1/4 teaspoon turmeric powder 2 teaspoons red chili powder 2 teaspoons coriander powder Salt to taste  3-4 tablespoons yogurt 1/2 teaspoon dried fenugreek leaves powder (kasuri methi) 1 medium tomato, deseeded and cut into 1/2 inch cubes  1 medium onion, cut into 1/2 inch cubes and layers separated 1/2 medium green capsicum, cut into 1/2 inch cubes 1/2 teaspoon kadai masala  Juice of 1/2 lemon  Fresh coriander sprigs for garnishing Method: Heat oil in a non-stick pan. Add cumin seeds and when it changes colour, add onions and saute till golden brown. Add ginger-garlic paste and saute for 1 minute. Add tomatoes and saute till soft and pulpy. Add turmeric powder, chili powder, coriander powder, salt and saute for 1 minute. Add 1/4 cup water, mix and cook o
Post a Comment
Read more

Rice Kheer

Ingredients: 1/4 cup Daawat Traditional Basmati Rice 4 cups full fat milk 2 tsps ghee 2 tbsps raisins 1/2 cup grain sugar 1/2 tsp green cardamom powder 1 tbsp slivered almonds + for garnish 8-10 pistachios, blanched, peeled and slivered + for garnish Dried rose petals for garnish Method: Take Daawat Traditional Basmati Rice in a bowl. Add water and wash it thoroughly and drain the water. Repeat this process 2-3 times. Add sufficient water again and set aside to soak for 20-25 minites. Heat ghee in a non-stick shallow pan. Add the raisins and saute till they puff up. Set aside. Bring milk to a boil in a non-stick pan. Drain the soaked rice and add into the boiling milk. Mix and cook on medium heat for 12-15 minutes or till the rice is cooked completely while stirring occasionally in between every few minutes. Once the rice has cooked, add sugar, green cardamom powder, almonds and pistachios and mix well. Continue to cook till the sugar melts and the mixture thickness slightl
Post a Comment
Read more