Jun 12, 2011

Stuffed Bread Pakoda


4-5 medium size boiled potatoes
1 green chili, finely chopped
2 tbsp finely chopped cilantro/coriander leaves
mint -corriander chutney- 1 cup ( optional )
1/4 tsp red chili powder
1 tsp cumin powder

For the outer crisp coating:
3 cups besan (chick pea flour/gram flour)
a pinch of hing
1/4 tsp red chili powder
1/4 tsp garam masala powder
1/2 tsp ajwain – carom seeds
hot oil - Few drops


Boil potatoes well and peel them. Mash the potatoes when they are still warm.Add the coriander leaves, green chili, red chili powder, cumin powder, salt to the mashed potatoes.Mix evenly. Check the seasonings and adjust accordingly. Keep aside.
In a bowl, take the besan (chick pea flour/gram flour).Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.Add around 1/2 cup water and mix. The batter should not be very thick nor too thin.Add a few drops of hot oil to the batter and mix well.Keep the batter aside.
Heat oil in deep-frying kadai.slice the bread into triangle or rectangle slices. Take a teaspoon of the mint-coriander chutney and apply it evenly on the slice of bread.Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.Cover the potato stuffed slice with another slice. Slightly press the sandwich. Take it and dip in the besan batter.Coat the stuffed bread sandwich evenly with the besan batter ( not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break ).Fry the bread pakoras on a medium flame till they are crisp and golden brown.Drain on a tissue.Serve hot with tomato sauce or chilly sauce.

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