Bread Pakoda

Bread pakoda

Ingredients
4 slices bread
oil for deep-frying

For The Aloo Masala
1 cup boiled , peeled and mashed potatoes
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1/4 cup boiled and coarsely mashed green peas
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp finely chopped coriander (dhania)
salt to taste

To Be Mixed Into A Smooth Batter (using 1/2 Cup Water)
1 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste

For Serving
meetha chutney
teekha chutney
sukha lehsun ka chutney

Method

For the aloo masala

1. Heat the oil in a deep non-stick pan and add the mustard seeds.

2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.

3. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute.

4. Divide into 2 equal portions and keep aside.

How to proceed

1. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it.

2. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.

3. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.

4. Repeat steps 1 to 3 to make 3 more bread pakodas.

5. Serve immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.

Handy tip:
For the aloo stuffing in this recipe, you may avoid using green peas if required. Further, you may also use leftover batata vada mixture as a filling for this recipe.