Craving a delicious and satisfying snack that's both easy to make and utterly irresistible? Look no further than Halwai-style Bread Pakoda! This recipe takes the humble bread slice and transforms it into a crispy, spicy delight, reminiscent of the best street-food treats. Forget complicated recipes and lengthy preparation times; this version is surprisingly quick and simple, perfect for a busy weeknight or a special occasion. Imagine the satisfying crunch of the golden-brown pakoda, its flavorful spices dancing on your tongue – a true taste of home-style comfort.
This recipe perfectly captures the authentic taste of Halwai-made Bread Pakoda, using readily available ingredients and a few simple techniques. We'll guide you through each step, ensuring a flawless result every time, no matter your culinary experience. Ready to embark on this culinary adventure and create a batch of these addictive pakodas? Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Pan
- Fork
- Mixer jar
Ingredients
- Potatoes: 4 bubbled
- Oil
- Cumin seeds: 1 teaspoon
- Ginger: 1 teaspoon grated
- Green chilies: 2 chopped
- Red chili powder: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Salt: 1 teaspoon
- Garam masala: 1 teaspoon
- Chaat masala: 1 teaspoon
- Roasted cumin powder: 1 teaspoon
- Kasturi methi: 1/2 teaspoon
- Gram flour: 1 cup
- Baking soda: 1/4 teaspoon
- Coriander leaves
- Celery
- Water
- Coriander leaves (for chutney): a handful
- Mint leaves
- Green chilies (for chutney): 2
- Roasted gram (for chutney): 2 teaspoons
- Cumin seeds (for chutney): 1/2 teaspoon
- Salt (for chutney): 1 teaspoon
- Ginger-garlic paste: 1 teaspoon
- Fresh curd: 1 teaspoon
- Bread slices: 4
- Tomato ketchup
Step-by-Step Instructions
Step 1. Prepare the Spicy Potato Filling & Batter
- Mash 4 bubbled potatoes well with a fork.
- Heat oil in a pan, add cumin seeds, grated ginger, and chopped green chilies. Add spices once it crackles.
- Add mashed potatoes and mix well. Add crushed ginger, coriander leaves, and mix.
- In a bowl, combine gram flour, salt, turmeric, chili powder, coriander, celery, baking soda, oil, and water to make a thick batter.
Step 2. Assemble & Prepare the Bread Pakoda
- Prepare chutney by blending coriander leaves, mint leaves, green chilies, roasted gram, cumin seeds, salt, ginger-garlic paste, and fresh curd.
- Cut the edges off bread slices.
- Spread chutney on two bread slices, ketchup on two others. Spread potato filling on one chutney bread slice, top with another.
- Cut the bread sandwich into smaller pieces if desired.
Step 3. Fry the Bread Pakoda
- Dip bread pieces into the gram flour batter and fry in hot oil on medium flame for 4-5 minutes per side until golden brown and crispy.
Step 4. Serve
- Serve hot with tomato ketchup or green chutney.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overcrowd the pan while frying. Fry in batches to ensure even cooking.
- Adjust spice levels according to your preference.
Nutrition
- N/A
FAQs
1. Can I use different types of bread for this recipe?
Yes! While white bread works best for its soft texture, you can experiment with whole wheat or even leftover buns. Just ensure the bread isn't too stale or hard.
2. How do I prevent the pakodas from becoming soggy?
Ensure your batter isn't too watery and don't overcrowd the pan when frying. Fry in batches at medium heat to allow for even cooking and crispiness.
So there you have it – a simple yet incredibly satisfying recipe for Spicy & Crispy Bread Pakoda, perfect for breaking your fast during Ramadan or enjoying anytime. This recipe is a testament to how delicious and easy home-cooked treats can be. Enjoy the crunchy, flavorful goodness!