Bread Pakora is a favorite breakfast and tea time snack at our home. Everyone loves it and I often make it when its dark, dull, cold and pouring outside. Its a great snack to have during rains and winter also. The stuffed bread pakora is stuffed with a filling of mashed potatoes and boiled vegetables, dipped in besan and deep fried.
Ingredients:
Potatoes ~ 2, medium sized
Carrot ~ 1, medium
French Beans ~ 4-5
Handful of shelled peas (Fresh or frozen, both will do)
Salt as per taste
Green chillies ~ 1-2(Adjust your requirement)
Turmeric powder ~ 1/4 tsp
Coriander powder ~ 1/2 tsp
Garam masala powder ~ 1/4 tsp
Ginger-garlic paste ~ 1 tsp(or paste of it..about 4 garlic cloves and 1 inch piece of Ginger)
Fresh coriander leaves for garnishing
Bread ~6 pieces(Brown or white both will do)
Oil ~ 1 tsp. to saute the vegetables
Oil for frying
Besan Batter :
Besan (Gram flour) : 1/2 cup
Red chili powder ~ 1/4 tsp
Amchoor powder ~ 1/4 tsp
Turmeric powder ~ 1/8 tsp
Salt to taste
Procedure:
Boil /pressure cook the potatoes . Shell the peas, peel and chop the carrot into tiny pieces. Chop the french beans too.
If using fresh peas, add these to boiling water in a pan , after few seconds, add carrot and french beans pieces too. Cook till peas are soft.If using frozen peas, then first cook carrot and French beans and add frozen peas just before switching off the gas. Drain and set aside..
Now peel the potatoes and chop or mash them . Add the boiled veggies and keep aside.
In a pan or Kadai, temper the mustard seeds and when they start popping then add ginger-garlic paste, saute till change in colour, add all the dry masalas, salt, green chillies and give it a stir for a while.
Add potatoes and vegetables and salt and give it a nice mix.
Finally, put off the gas, add chopped coriander leaves. Let the stuffing cool down a bit.
Make the besan batter, by adding all the powders listed with besan and add a cup of water to make a loose batter. Add salt to taste.
Now take a bowl, put the reserved liquid (one left after boiling veggies) making sure it is not at all hot Or else you can simply use water, to which some salt, red chilly powder and 1 tsp of Lemon juice is added.
Bread cut into trangular shape. Dip a slice of bread in the liquid, squeeze it gently in between your palms. Now spread a little vegetable stuffing on bread slice then dip another triangle piece in water and squeeze off excess water and then place on the stuffed piece. Press and seal the sides lightly. Make use of all the triangle pieces to make similar stuffed bread pieces and keep ready to dip in batter.
Deep fry the rolls one by one, frying it on high to medium flame. Do not lessen the flame or the bread will soak more of oil.Fry till nice crisp golden brown crust is seen.
Drain out excess oil by placing the rolls on kitchen towel.
Serve with any condiment of your choice - chutney, ketchup or chilli sauce.
Sending this to Krithis's "Breakfast Club #17 ' event and Priys's "Cooking Seeds - Peas" event
Ingredients:
Potatoes ~ 2, medium sized
Carrot ~ 1, medium
French Beans ~ 4-5
Handful of shelled peas (Fresh or frozen, both will do)
Salt as per taste
Green chillies ~ 1-2(Adjust your requirement)
Turmeric powder ~ 1/4 tsp
Coriander powder ~ 1/2 tsp
Garam masala powder ~ 1/4 tsp
Ginger-garlic paste ~ 1 tsp(or paste of it..about 4 garlic cloves and 1 inch piece of Ginger)
Fresh coriander leaves for garnishing
Bread ~6 pieces(Brown or white both will do)
Oil ~ 1 tsp. to saute the vegetables
Oil for frying
Besan Batter :
Besan (Gram flour) : 1/2 cup
Red chili powder ~ 1/4 tsp
Amchoor powder ~ 1/4 tsp
Turmeric powder ~ 1/8 tsp
Salt to taste
Procedure:
Boil /pressure cook the potatoes . Shell the peas, peel and chop the carrot into tiny pieces. Chop the french beans too.
If using fresh peas, add these to boiling water in a pan , after few seconds, add carrot and french beans pieces too. Cook till peas are soft.If using frozen peas, then first cook carrot and French beans and add frozen peas just before switching off the gas. Drain and set aside..
Now peel the potatoes and chop or mash them . Add the boiled veggies and keep aside.
In a pan or Kadai, temper the mustard seeds and when they start popping then add ginger-garlic paste, saute till change in colour, add all the dry masalas, salt, green chillies and give it a stir for a while.
Add potatoes and vegetables and salt and give it a nice mix.
Finally, put off the gas, add chopped coriander leaves. Let the stuffing cool down a bit.
Make the besan batter, by adding all the powders listed with besan and add a cup of water to make a loose batter. Add salt to taste.
Now take a bowl, put the reserved liquid (one left after boiling veggies) making sure it is not at all hot Or else you can simply use water, to which some salt, red chilly powder and 1 tsp of Lemon juice is added.
Bread cut into trangular shape. Dip a slice of bread in the liquid, squeeze it gently in between your palms. Now spread a little vegetable stuffing on bread slice then dip another triangle piece in water and squeeze off excess water and then place on the stuffed piece. Press and seal the sides lightly. Make use of all the triangle pieces to make similar stuffed bread pieces and keep ready to dip in batter.
Deep fry the rolls one by one, frying it on high to medium flame. Do not lessen the flame or the bread will soak more of oil.Fry till nice crisp golden brown crust is seen.
Drain out excess oil by placing the rolls on kitchen towel.
Serve with any condiment of your choice - chutney, ketchup or chilli sauce.
Sending this to Krithis's "Breakfast Club #17 ' event and Priys's "Cooking Seeds - Peas" event
