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Stuffed Bread Pakora

Now that we live in Gilroy, Tanmaya has to take a bus to office and he is really not a huge fan of bus rides. So I have to make sure he gets his lunch packed and a snack prepared for when he comes back.
So I have to come up with new items all the time, as he gets easily. 
Here is one that you often find on road side stalls in India, stuffed bread Pakora
For the stuffing

  1. Potato: 1 medium boiled
  2. Onion: 1 small, chopped finely
  3. Green chillies: 2 finely chopped (adjust as per taste)
  4. Green Peas: 1/4 up
  5. Cumin seeds: 1 tsp
  6. Coriander powder: 1 tsp
  7. Chaat Masala: 1 tsp
  8. Red Chilli Powder: 1 tsp (adjust as per taste)
  9. Salt to taste

For the Covering

  1. Bread: 4 slies
  2. Besan (chickpea flour): 1 cup
  3. Turmeric: 1/4 tsp
  4. Chilli powder: 1/2-1 tsp (or as per taste)
  5. Little salt: as per taste (since the stuffing has salt too)
  6. Oil for deep frying

Mash the boiled potato.
In a pan, heat 1 tsp of oil. 
Add the cumin seeds and they stop cracking add the chillies along with onions along with a pinch of salt and let it cook till the onions turn translucent.
Add the coriander powder, red chilli powder, turmeric powder and salt and when aromatic add the peas and cook for 2-4 mins.
Add the mashed potato, mix well and cook for  another min.
Turn off the heat and taste for seasoning and adjust salt if required. 
Heat the oil for deep frying.
Remove the crusts off the bread. Cut each bread slice diagonally to make two slices.
Take one slice of the bread. Spread about 1 tbsp of potato mixture on one side of the bread.
Adjust the amount of stuffing  as per your choice.
Place another slice on top.

Press it tightly so that it holds together. The mashed potato will hold the bread in place. 
Mix together all the ingredients for the batter/coating in a bowl. 
Add enough water to make a thick batter. Add little water at atime to avoid thin batter. 
Dip one stuffed slice in the batter and coat both the sides.
Drop this to med-high hot oil and fry till turns golden brown on all sides.
Once done, remove from oil  on to paper towel to drain excess oil.
Serve with any condiment of your choice - chutney, ketchup or chilli sauce, and enjoy with a hot cup of coffee or tea and enjoy the cold breezy evening of November.
Till then happy blogging


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