Bread Pakora

Batter Ingredients:

Bread – 6 slices

Bengal gram flour: 100 g (1 cup)

Refined oil (absorbed): 50 ml (5 dsp)

Curd: 10 g (1 dsp)

Green chilli paste: 4 g (1 tsp)

Coriander powder: 2 g (1½ tsp)

Ginger paste: 2 g (½ tsp)

Garlic paste: 2 g (½ tsp)

Red chilli powder: 1 g (½ tsp)

Garam masala: 1 g (½ tsp)

Water: 100 ml (2/5 cup approx.)

Salt: to taste

Filling Ingredients:

Potato: 50 g (1 medium size)

Capsicum: 25 g (1 small size)

Beetroot: 25 g (1 small size)

French beans: 25 g (5 pieces)

Carrot: 25 g (1 small size)

Mustard oil: 10 ml (1 dsp)

Green chilli: 3 g (2 pieces)

Coriander leaves: 2 g (few)

Ginger paste: 2 g (½ tsp)

Garlic paste: 2 g (½ tsp)

Chat masala: 2 g (1½ tsp)

Salt: to taste

Method

l. Boil peel and mash potatoes.

2. Blanch chopped capsicum, beetroot, French

bean and carrot.

3. Heat oil (1 dsp), add ginger, garlic paste,

chopped chilies, coriander leaves and rest of

the spices including salt.

4. Add potato, blanched vegetables, mix well

and fry for a few minutes.

5. Divide the mixture into six equal portions.

6. Make a batter with Bengal gram flour with

water.

7. Add curd, all spices including salt into the

batter.

8. Trim the edges of the bread slices and cut

each slice into two triangular pieces.

9. Put stuff between two triangular pieces.

10. Dip stuffed bread slices one by one into the

batter and fry them in hot oil till golden

brown.

11. Serve with chutney.  (Vigyan Prasar – Garden to Kitchen)