Ingredients

Bread Pakoda Masala

• 1 tbsp. coriander seeds crushed
• 1 tsp. cumin seeds
• 1 tsp red chilli powder
• ¼ turmeric powder
• ½ tsp. garam masala
• ½ tsp. cumin powder
• 1 tsp. dry mango powder/amchoor
• ½ cup boiled peas
• 4 boiled potatoes
• 2 tbsp. fresh coriander
• 1 tbsp. kasuri methi

Bread Pakoda Batter

• 1 ½ cup fine besan/ gram flour
• 2 tsp. rice flour
• salt to taste
• ¾ tsp. baking powder
• oil for frying

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

Bread Pakoda Masala

1. Heat oil in a pan. Now add crushed cumin seeds and cumin seeds and roast them for few seconds.
2. Then add chilli powder, turmeric powder, garam masala, cumin powder, amchoor powder and mix well.
3. Further add boiled peas and mashed boiled potatoes and mix well. Cook them for two to three minutes. If the masala is very thick then add few tablespoons of water and mix well.
4. Lastly add fresh coriander and kasuri methi. Now keep it aside.

Bread Pakoda Batter

1. To prepare the batter in a bowl add besan, rice flour, salt, baking powder and mix well.
2. Now add little water at a time and prepare a batter with medium consistency. It shouldnt be very thick nor thin.

Assemble & Fry Bread Pakoda

1. Take a slice of bread and spread some generous amount of the aloo masala we prepared and spread it evenly. Cover it with the other slice of bread and press it.
2. Now with the help of a knife cut diagonally cut it. Similarly prepare the rest of them.
3. To fry the bread pakodas, heat oil in a kadai.
4. Now dip the bread pakodas in the besan batter, making sure its covered from all the sides.
5. Put it in the oil and fry from each sides for 2-3 minutes on medium heat till it turns slightly golden in colour.
6. Do not cook on high heat, else they might remain uncooked.
7. Once done, remove them on a plate and serve hot with ketchup or green chutney

Recipe Notes

• Rice flour adds a crispy texture to these bread pakodas.
• Do not make the besan batter very thin else the bread pakodas will not taste very good.
• Do not prepare the besan batter very thin else when you will dip the bread in it, it wont coat with the batter very well.

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