Deep-fried snacks may not be the healthiest, but they surely are the tastiest ones on those rainy evenings when all you want to do is curl up on the couch with the family. With the weather doing its own number, this seems to be the best time to enjoy those bread fritters with a scrumptious potato filling while you sit by the window and enjoy the view. Team these piping hot bread pakoras with spicy chutney and you’ll thank us. Here’s the recipe.
Ingredients:
4 slices bread
oil for deep-frying
For the Aloo Masala
1 cup boiled , peeled and mashed potatoes
2 tsp oil
1/2 tsp mustard seeds
5 to 6 curry leaves
1/4 cup boiled and coarsely mashed green peas
1/4 tsp turmeric powder
1 tsp ginger-green chilli paste
1 tbsp finely chopped coriander
salt to taste
To be mixed into a smooth batter (using 1/2 cup water)
1 cup besan
1/4 tsp turmeric powder
1/2 tsp chilli powder
a pinch of asafoetida
salt to taste
For serving
meetha chutney
teekha chutney
sukha lehsun ka chutney
Method:
For the aloo masala
1. Heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
3. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute.
4. Divide into two equal portions and keep aside.
How to proceed:
1. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it.
2. Place another slice of bread over it, press lightly and cut it diagonally into two equal pieces.
3. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
4. Repeat steps one to three to make three more bread pakodas.
5. Serve immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.
Watch the recipe video here:
Image courtesy: Shutterstock
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