Thursday, August 05, 2010
Ola People! It has been quite sometime since I walked into here to talk about my adventures in the kitchen! I apologize! I do miss writing out what I tried in my kitchen and of course, later coming back to check and see how I did it the last time =). Before I loose track of how I made this delish comfort food, I'll pen it all down.
Bread Pakora : The first time I enjoyed this snack was at my hostel- Meera Bhawan (shout out for all the MBites!). We were served this snack as a breakfast(!!!) every Tue morn. This dish immediately brings a flood of memories to all MBites. I craved this oily comfort and whipped it out in my kitchen. This snack is finger food and can be enjoyed with spicy ketchup/chutney
Bread Pakora (the version I've had) is a triangular shaped, potato sabji filled deep fried pakora. Here is how you can cook this delight out:
Ingredients for filling:
To make filling
1. Potatoes - 3 medium
2. Onions - 1/2 medium
3. green chillis - per taste - 2 medium well chopped
6. red chilli powder - 1 tbsp
7. asafoetida - 1 pinch
8. Corriander - 1 small cup, chopped
(Optional) 9. Peas - 1 cup
(Optional) 10. tomatoes - 1 small, well chopped
Method de Prep:
1. Pressure cook the potatoes. Peel and dice them.
2. In a pan, add a tsp of oil. When the oil is hot, splutter the mustard seeds. Add the pinch of asafoetida. I add asafoetida as it helps in digestion (trust me, you'll need it considering the size of the bread pakora ;)).
3. Add the green chillis and immediately add the onions. Cook till the onions are transparent.
4. If you are adding peas and tomatoes, add them now. I did not as my bread was already sweet and adding peas and tomatoes will just make the bread pakora a sweet and not savory =).
5. Once the peas and tomatoes are cooked, add the potatoes. Add some water so that the sabji is of mushy consistency. We want to use this as a filling and hence wouldn't help if the sabhji is too dry.
6. Add salt and red chilli powder to taste
Now to the bread sleeve for Pakora
1. Soft bread slices - 10 (makes 10 pieces of bread pakora)
2. Besan Powder - 5 tbsp
3. Rice Powder - 1.5 tbsp
4. Red Chilli Powder - 1 tbsp
5. Salt - to taste
6. Asafoetida - one pinch
7. Oil - To deep fry
Method de Prep
1. Head oil in a deep frying pan
2. Cut the crust off the bread slices. Then cut them across to make triangles
3. Mix the besan powder, rice powder, salt, red chilli powder and hing. Add water 1/2 a cup at a time to make a batter, The batter shouldn't be of medium consistency
4. Slightly wet your hand. Take one triangular slice, add a spoon of the cooked sabji, place the other slice on top and seal the edges with just the water in your hand. Voila! you have an uncooked pakora. Dip this uncooked pakora in the batter.
5. Check if the oil is hot enough (you can put in a drop of the batter and it should immediately sizzle, cook and rise). If it is hot enough, add the uncooked pakora.
6. When the pakora is medium brown, remove it from flame.
7. Serve with spicy chutney!
Important Tip: Make the pakora as needed. If you dip the bread in the batter and leave it aside, it will all mush up. So, it should be dip and fry, dip and fry cycle.