Bread Pakora

Ingredients

Batter

• 1 cup Besan (Gram) Flour
• ½ tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder
• ½ tsp Ajwain
• Soda Water
• ½ tsp Salt
• ½ tsp Fennel Seeds

Filling

• 1 Boiled Potato
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 3 Curry Leaves
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 Fresh Cilantro
• ¼ cup Peas
• ½ tsp Amchur (Dry Mango Powder)
• 1 Green Chili
• 2 tbsp Mustard Oil
• Mint Chutney
• Ketchup
• Oil for frying

Preparation

1. Boil the potato. Cut into thin pieces instead of mashing.
2. In a pan on medium heat, add mustard oil.
3. Add cumin seeds, mustard seeds and curry leaves.
4. Add potatoes and fry them. Add oil as necessary. They should have a golden look.
5. Add peas and green chili. Mix.
6. Add turmeric powder, Kashmiri red chili powder and amchur powder.
7. Add salt to taste. Taste and adjust as needed.
8. Add fresh cilantro.
9. Cut the sides from the bread.
10. Spread ketchup on one bread and mint coriander chutney on the other.
11. Add the filling and press.
12. In a bowl, sieve gram flour.
13. Add turmeric, Kashmiri red chili powder, fennel, salt and mix.
14. Add soda water and mix. The consistency should be thick enough to coat the spoon.
15. Dip the bread in the flour mix and fry at 375 for 1 min on each side.
16. Serve with chutney and tomato ketchup.

Tip: Sparkling water helps the batter to fluff. In India, baking soda is used for the same affect.

Optional: For a prettier look, fry a thin slice of paneer and place it in the bread.

Plating: Cut the bread with a round cutter. Dip in batter and fry. Place the filling on top of the bread. Cut a smaller round piece and place on top of the filling.

Required Kitchenware

You will need a deep fryer like the T-fal Model FR8000