Tuesday, February 22, 2011

Bread Pakora

Bread Pakoda / Bread Pakkoda / Bread Bajji


·        Gram flour (Kadalai maavu / besan): 1 cup
·        Bread slices: 8
·        Asafetida (Perungayam / hing): ¼ tsp
·        Baking powder: ¼ tsp
·        Thymol seeds (Omam/ajwain/ajowan/Trachyspermum copticum): ½ tsp
·        Potatoes: 2
·        Ginger: ½ inch piece
·        Garlic: 2 pods
·        Edible oil: 1 cup
·        Garam masala powder: ¼ tsp
·        Turmeric powder: ½ tsp
·        Mustard: ½ tsp
·        Onion: 1
·        Red chili powder: ½ tsp
·        Salt to taste

Method of preparation:

·        Grind the ginger and garlic together into a paste.
·        Chop the onion.
·        Mix the gram flour, thymol seeds (ajwain), asafetida, baking powder and salt in a bowl.
·        Add water gradually and mix well to obtain a smooth and thick batter.
·        Boil, peel and mash the potatoes.
·        Heat two tsp of oil in a frying pan.
·        Add mustard seeds.
·        When the mustard seeds start spluttering, add chopped onion and fry till the onions turn brown.
·        Add ginger-garlic paste and fry for a while.
·        Add turmeric powder, red chili powder and salt.
·        Mix and fry for a very short time.
·        Add the mashed potatoes and garam masala powder, mix and fry for a minute.
·        Remove this filling for bread pakora from flame and transfer it to a bowl.
·        Cut each bread slice diagonally, to get triangle pieces.
·        Make a sandwich by spreading the filling between two triangular bread pieces.
·        Repeat this for all bread pieces.
·        Heat oil in a deep frying pan.
·        Dip the above prepared sandwiches one after the other in the batter and put in hot oil.
·        Deep fry on medium heat.
·        Remove from oil and place them on a plate covered by a blotting paper (Paper to remove excessive oil).

Serve hot with tomato sauce, green chili chutney, or pickle.

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