Bread Pakode ki Kasam...

Bread Pakoda waiting to be devoured!

Anytime I watch the movie "Band Baaja Baarat" with Anushka devouring the Bread Pakodas, no matter what time of day or night, there is an immense craving to have some myself. The first time I had it was in my high school cafeteria (also remember their Rice-Cholley and Rice-Rajmah - have never had the same flavors anywhere else - they were a Punjabi couple who set up the much-needed cafeteria - wonder if they are still around?). This was also a Tuesday breakfast item in my undergrad mess - surprised that I even remember the day? Well, that was the only day I could make it in time for breaker - so who would not? I try to make it once in a month or two with the warm hot potato filling for Sunday brunch. If you ever need me to swear on something, this is it! :)

Ingredients for Potato filling

Potato - 6-7 medium sized, pressure cooked for 2 whistles and set aside
Onion - 1 medium, chopped
Green chilli - 1-2, as per taste
Cumin seed - 1/4 tsp
Salt - as per taste
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Canola oil - 1 tsp + few cups for deep-frying

Method for Potato filling

Heat oil. Add Cumin seed and let it sizzle.
Add chopped Green Chilli and Onion and let them cook till the onion turns translucent.
Add the mashed Potato.
Add a few tbsps of water and mix well Salt and Turmeric Powder.
Add Coriander Powder after a few mins. Mix well.
Cool it down slightly before you are ready to use it as a filling - just makes it easier to handle.

Ingredients for Besan (Gram Flour) Batter

Besan (Gram four) - 2 cups

Ajwain - 1/8 tsp

Salt - as per taste

Turmeric Powder - a few pinches, for the bright yellow color

Chat Masala - 1/4 tsp

Method for Besan (Gram Flour) Batter 

Mix everything using water. Depending on preference, you can make it thick or thin. I usually add about 2 cups of water. It's runny enough so that dipping the breads into it will make the batter stick to it (not just wet the bread and drip off!)

Method for Bread Pakora (pic steps)

Take a Bread slice.
Dab some Green Coriander Chutney - I use the store bought bottled ones. (optional)

Bread with Green Chutney

Spread thinly the Potato filling.

Bread with Green Chutney and Potato filling

Fold the bread in triangle or rectangle - either works! Triangles look better! :)

Bread with filling - ready to be fried!

Heat the Canola oil for deep frying. Using fresh oil is always preferred but feel free to reuse older frying oil, as long as it has not smoked in the past.
Dip the prepared breads above in the Besan (Gram Flour) batter. Make sure the bread is well coated with the batter and deep fry. Wait for one side to be done before turning it over to cook the other side. It takes a minute or two to get each side done.

We usually start eating after the first batch is out. :) Enjoy with Date-Tamarind Chutney and/or Tomato Ketchup!

Bread Pakoda with Tomato Ketchup and Date-Tamarind Chutney

Dissected Bread Pakoda! :)

New pic added on 09/02/2014