Here’s a delicious and crispy bread pakoda recipe :
Ingredients
Bread slices: 4-6 (white or brown, as preferred)
Besan (gram flour): 1 cup
Boiled and mashed potatoes: 1 cup
Mashed green peas: ½ cup
Cheese slices: 4-6 (one for each pakoda)
Turmeric powder: ½ tsp
Red chili powder: 1 tsp
Salt: To taste
Chopped coriander leaves: 2 tbsp
Ginger (finely chopped): 1 tsp
Water: As needed (for batter)
Oil: For deep frying
For the Filling
Prepare the potato filling:
In a mixing bowl, combine mashed potatoes, mashed peas, chopped coriander, ginger, turmeric, red chili powder, and salt. Mix well to form a smooth, spiced filling.
Add cheese slices:
Keep cheese slices ready to layer with the potato-pea mixture during assembly.
For the Batter
Make the besan batter:
In a separate bowl, mix besan, turmeric, red chili powder, and salt. Add water gradually to make a smooth, lump-free batter. The batter should be thick enough to coat the bread slices evenly.
Assembly and Frying
Prepare the bread slices:
Take a slice of bread and spread a generous layer of the potato-pea filling on one side.
Place a cheese slice on top of the filling and cover it with another slice of bread, forming a sandwich.
Coat the sandwich:
Dip the stuffed sandwich into the besan batter, ensuring it’s fully coated on all sides.
Deep fry the pakoda:
Heat oil in a deep pan or kadai. Gently slide the coated sandwich into the hot oil. Fry on medium heat until golden brown and crispy on all sides.
Remove and place on a paper towel to drain excess oil.
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