Crunchy Bread Pakora Recipe with Secret Green Chutney
🎊Bread pakora is a popular Indian snack made by dipping bread slices in a spiced chickpea flour batter and then deep-frying them until crispy and golden brown.
🎊Bread pakoras are often served with chutneys or sauces for dipping.
Ingredients:
✨️Filling:
4-5 medium sized boiled potatoes
2 tablespoons of oil
1 teaspoon of cumin
1 teaspoon crushed coriander seeds
0,5 teaspoons of heeng (optional)
1 teaspoon of grated ginger
3-4 green chillies
0,5 teapoon of turmeric
1 teaspoon of red chilipowder
1 teapoon of kasuri methi ( dried fenugreek leaves)
0,5 teaspoon of garam masala
1 teaspoon of salt
Fresh coriander
2-3 tablespoons of lemonjuice
✨️Batter:
200g of chickpea flour sifted (besan)
1 teaspoon of kasuri methi ( dried fenugreek leaves)
1 teaspoon of carrom seeds (ajwain)
1 teaspoon of red chilipowder
0,5 teaspoon of bakingpowder
Fresh coriander
Salt to taste
✨️Chutney/Dip:
1/2 bunch fresh coriander leaves
1/4 bunck fresh mint leaves
4 green chilies
1 teaspoon grated ginger
1 tablespoon of raosted chana daal (yellow lentil)
1 teapooon of kala namak (black salt)
1/2 teaspoon of cumin powder
salt to taste
2-3 tablespoon ketchup
Instructions:
✨️Prepering the chutney:
1. Rinse and roast the chana daal on medium heat.
2. Blend all the ingredients for the chutney including chana daal.
3. Add ketchup and mix
✨️The filling:
1. Take a pan and heat up the oil on medium heat. Add cumin, heeng and ginger and saute for a minute.
2. Add the potatoes and the rest of the spices. Mix well.
3. Add fresh coriander and lemonjuice. Mix.
✨️The Batter:
1. Add all the spices, bakingpowder and fresh coriander in to the chickpea flour.
2. Gradually add water to make a smooth, thick batter. Ensure there are no lumps in the batter. Set aside.
✨️Assemble the sandwich:
1. Take two slices of bread. Cut the edges.
2. Spread a thin layer of chutney on both of them and spread the filling mixture on one slice and cover the sandwich with the other slice.
3. Carefully cut the sandwiched bread into halves or quarters, depending on your preference.
4. Carefully cut the sandwiched bread into halves or quarters, depending on your preference.
5. Heat oil in a deep frying pan or kadhai over medium heat.
6. Take a wooden spoon and dip the handle end into the oil. If the oil bubbles steadily around the wooden spoon and starts to fry the wooden surface, the oil is hot enough for frying.
7. Dip each piece of sandwiched bread into the chickpea flour batter, ensuring it is well coated on all sides.
8. Gently slide the coated bread pieces into the hot oil, one at a time, depending on the size of your pan.
9. First fry: When you dip the bread pakoras into the hot oil, fry them on medium heat until they turn light brown. Keep stirring.
10. Second fry: After the initial frying, remove the partially cooked bread pakoras from the oil and place them on a paper towel-lined plate to absorb excess oil. Then wait 10 minutes, increase the heat of the oil slightly and fry them again until they become crisp and golden brown.