Rainy season, a cup of cardamom tea and stuffed bread pakoda with
mint-coriander chutney or tomato ketchup…..delicious! So, here is the
recipe of stuffed bread pakoda which you enjoy on a rainy day or a
chilled winter evening.
Preparation Time: 30 to 45 minutes
Cooking Time: 15 minutes
Servings: 8 pieces
Ingredients:
For the stuffing
- 8 slices of wholegrain bread
- 2 potatoes (boiled and finely mashed)
- 1/4 cup boiled and mashed peas (optional)
- 1 tsp cooking oil
- 1 tsp cumin seeds
- 1 onion (finely chopped)
- 1 inch ginger (grated)
- 2 green chillies (chopped)
- 1 tsp coriander powder
- salt to taste
- 1/2 tsp garam masala or chaat masala
- Oil for deep-frying
For batter
- 1 cup chickpea flour (besan)
- 1/4 tsp turmeric
- 1/2 tsp chilli powder
- 1/2 tsp carom seeds
- Pinch of asafoetida
- Little salt (don’t forget the stuffing also has salt)
Preparation Instructions:
- Slice off the bread crusts. Although it is optional, if you want to remove them, use them to make bread crumbs.
- In a pan, heat 1 tsp cooking oil. Add cumin seeds, onions and ginger. Saute till onions become translucent.
- Add coriander powder and salt to taste. Fry for a minute and add mashed potatoes and peas. Mix well.
- Take it off from the stove and sprinkle garam masala. Stuffing is ready.
- Let’s prepare the batter now. Till the batter is getting ready heat cooking oil for deep-frying.
- Mix all ingredients for batter in a big bowl. Add water carefully, the batter must be thick enough to coat the bread slices.
- Now, take a bread slice, spread the stuffing on one side evenly. Place another slice on top Press the top slice lightly to bind both the slices. The stuffing will hold them together.
- Cut this diagonally into triangle shape. Coat each piece with batter on both sides and drop into the hot oil.
- Turn it when the bottom become brown (or the colour you prefer). Keep it on paper towel for draining excess oil.
- Serve with cardamom tea and mint-coriander chutney or tomato ketchup.
Tips:
- Adjust the taste of stuffing according to your taste.
