Deccan Tiffin – 18 November 2019 21:08

🔅⚡️VEGAN RECIPE ⚡️🔅Any of you remember bread pakoras? These were a constant in my college days. I just couldn’t get enough of them! I’ve heard some people saying bah – starch on starch!
But no! They are divine and surprisingly non greasy. Try one and you will be hooked. Perfect for kids birthday parties and picnics. .
Ingredients
Loaf of medium sliced white bread
Oil for deep frying

For the batter:
2 cups gram flour
1 T ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
1 T dried mango powder (amchur)
1/2 tsp ajwain seed
1/2 tsp turmeric
2 T oil
Salt

Filling:
4 large potatoes boiled in their skins
1-2 green chillies very finely chopped
1/2 inch root ginger minced
Handful coriander finely chopped
Salt

Method:
Mix the gram flour spices and oil for the batter. Rub the oil in the way you would if making pastry. Slowly add water while mixing to form a smooth batter – slightly more liquid than the consistency of cake batter. Set aside. Peel the boiled potatoes. Mash together with the chopped chilli, ginger, salt and coriander.
Put enough oil in a deep pan (this can’t be done in an electric fryer). Put that on a medium hob to heat. Stack up six slices of bread on a chopping board. Remove edges of the slices carefully with a bread knife. Spread a layer of potato mix on a slice and place another to make a set of sandwiches. Stack these up and cut diagonally to get triangle shaped sandwiches.
Drop a tiny amount of batter to check that it is hot. It should rise to the surface quickly. Next dip the sandwiches in the batter, taking care to cover all sides. Lower into the hot oil carefully, taking care bit to splash yourself. Fry on both sides until browned lightly. Remove on to a plate to cool. Serve with tomato sauce (ketchup) or mint and coriander chutney.
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