Skip to main content

Bread Pakora


 INGREDIENTS:

  1. Bread 4 slices
  2. Oil for deep frying

STUFFING:

  1. Potatoes 3 medium
  2. Onion 1 finely chopped
  3. Oil 1 tbsp
  4. Green Chilies 2 finely chopped
  5. Ginger paste 1/2 tsp
  6. Turmeric Powder 1/2 tsp
  7. Garam masala powder 1/2 tsp
  8. Cheese Slices 2
  9. Salt as per taste
  10. Coriander Leaves 2 tbsp finely chopped
BATTER:
  1. Gram Flour (besan) 1 cup
  2. Rice Flour 2-3 tbsp
  3. Red Chili Powder 1/2 tsp
  4. Turmeric Powder 1/2 tsp
  5. Salt as per taste
  6. Water as needed
METHOD:

Serving Size 6

Boil the potatoes in a cooker for 2 whistles without making them mushy. Peel and mash them well and set aside.

Heat 1 tbsp oil in a pan. Sauté onions and green chilies until translucent. Add ginger paste, red chili powder, turmeric powder and garam masala powder. Mix well. 

Transfer the mashed potatoes to the pan and add coriander leaves. Season with salt. Allow the stuffing to cool down.

To make the batter mix besan, rice flour, red chili powder, turmeric powder, salt and water in a large bowl. The batter should not be too thick or too thin. 

Apply tomato sauce on one side of the bread slice. Spread the prepared potato stuffing on it.

Place a cheese slice on the potato stuffing and cover it with another half slice. Gently press it. 

Cut it diagonally into two triangular shaped pieces. Prepare the rest of the bread slices likewise. 

Heat oil in a deep pan. The oil should be medium hot. Dip each triangle shaped bread in batter. Coat it evenly on all sides with the batter.

Gently lift it and slide in the medium hot oil. Deep fry until the bottom surface turns light golden brown. 

Flip it and deep fry the other side until it turns light golden and crispy on all sides.

Remove from oil and transfer to a plate lined with paper napkin. Deep fry the remaining bread pieces in same way.

Serve hot with tomato sauce or coriander chutney.

NOTE:

You can make a variation in the batter. Make a slurry of equal quantity of all-purpose flour and corn flour. In a large shallow bowl mix panko breadcrumb, salt, black pepper powder and paprika powder. Dip the bread slice in the slurry and then dredge in the panko mixture, turning and patting to adhere. 












Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more