Tuesday, June 12, 2012

Stuffed Bread Pakora

Today was the last working day at kiddo's school, tomorrow being the "Celebration Day"! But it was a washout day what with the non-stop raining and all. He had been looking forward to spending a long day at the park as a fun start to his vacation (apart from a class picnic that also got cancelled). So, that put a damper on our spirits.

But rainy weather always makes me yearn for two things - spicy roasted corn on the cob and hot pakoras! Well, I did not have any corn on hand, but I could definitely make pakoras. Decided to make stuffed bread pakoras.

A steaming cup of tea (chocolate milk for the little one) and bread pakoras with ketchup - just what the heart desired!

Preparation & Cooking: 15 minutes              Makes: 6

Bread Slices - 6, edges sliced off
Oil - for deep frying the pakoras
For the filling:
Dried Potato Flakes - ¼ cup
Peas - 2 tablespoons
Haldi/Turmeric Powder - ¼ teaspoon
Dhania/Coriander Powder - 1 teaspoon

Jeera/Cumin Powder - ½ teaspoon
Red Chilli Powder - ½ teaspoon
Salt - to taste
For the batter:
Besan/Chickpea Flour - ¼ cup
Rice Flour - 2 heaped tablespoons
Red Chilli Powder - 1 teaspoon
Hing/Asafoetida - a pinch
Salt - to taste

  • Mix all the ingredients for the filling, add ¼ cup of water and microwave this for 2 minutes.
  • In another bowl, take all the ingredients for the batter and add water gradually to make a smooth paste of a slightly thick consistency. Mix thoroughly, making sure there are no lumps.
  • Spread the filling on each of the bread slices and dip them into the batter, coating it well.
  • Deep fry this batter coated bread and once they are brown.
  • Drain them out on absorbent paper or kitchen towel.
Serve hot with tomato ketchup.

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