Crispy from ouside and soft inside, these heavenly delicious pakoras are prepared by stuffing bread slices with spicy potato filling, dipping them in chickpea flour (besan) batter and finally frying them till crispy and golden brown.
| Time: 30 minutes
Serves: Makes 6 bread pakoras
Ingredients for batter:
1 cup besan (chickpea flour/gram flour)
1/2 teaspoon garlic paste
1/4 teaspoon carom seeds
1/2 teaspoon red chilli powder or to taste
1/4 teaspoon amchur (dried raw mango powder)
A pinch of baking soda
Salt to taste
Ingredients for stuffing:
1 cup potatoes (boiled, peeled and mashed)
2 tablespoons finely chopped onions
2 tablespoons finely chopped coriander leaves
1 tablespoon finely chopped mint leaves
1 teaspoon freshly ground ginger
1 teaspoon freshly ground green chillies
1 teaspoon chaat masala
Salt to taste
6 slices bread
Oil for deep-frying
Combine all the ingredients for batter in a large bowl. Mix well and keep aside.
Combine all the ingredients for stuffing in a bowl and mix well.
Place 3 slices of bread in a dish and spread the prepared potato stuffing on each slice with the help of a butter knife. Cover each of them with a bread slice. You will get 3 sandwiches stuffed with potato filling.
Cut each sandwich diagonally into 2 triangular sandwiches.
Heat oil in a pan for deep-frying. The oil should be medium hot to fry perfect pakoras. To check, drop a bit of batter into the oil, the batter should come up, but not change colour right away.
Dip each triangular sandwich in the batter and deep-fry till it turns golden brown and crispy from both the sides. Place on a dish lined with kitchen towel or absorbent paper napkins.
Serve hot with
green chutney and masala chai.