Bread Pakoda – Aloo Bread Pakoda | Evening Snack | How to make bread pakora

Serves – 4 pieces 

Preparation time – 10 mins

Cooking time – 20 mins

Ingredients:

• Bread – 4 slices no ( I’m using white bread slices)
• Oil – for deep frying
• Sweet and Sour / Tamarind Chutney – 2 Tbsp
• Hari Chutney/ Green Chutney – 2 Tbsp
• For Stuffing:
• Potato (Boiled and Mashed) – 1 Medium
• Oil – 1 Tbsp
• Onion (finely chopped) – 1/4 Cup
• Coriander Powder – 1/2 tsp
• Green Chillies – 2 or to taste
• Ginger – small piece
• Cumin Seeds – 1/4 tsp
• Salt – to taste
• Cilantro/ Coriander Leaves (finely chopped) – 1 Tbsp
• Lemon Juice – 1 tsp or to taste
• For Batter:
• Chick Pea Flour – 1/2 Cup (heaping)
• Rice Flour – 1 Tbsp
• Turmeric Powder
• Baking Soda – 1/8 tsp
• Salt – 1/2 tsp or to taste
• Red Chilli Powder – 1/4 tsp or to taste
• Carom Seeds/ Ajwain/ Vaamu – 1/4 tsp

Process:

• For Stuffing:
• Heat Oil and when its medium hot, add cumin seeds, onion, ginger chilli paste, coriander powder, salt.
• Cook till onions are slightly cooked. Don’t overcook.
• Add mashed potato, cilantro and mix well until combined.
• Cook for 30 secs and switch off the heat.
• Cool the stuffing completely. Keep aside.
• For Batter:
• Into a bowl add chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, carom seeds, salt.
• Gradually add water and make a semi thick batter.
• Batter should be smooth and have flowing consistency.
• For Assembling
• Apply green chutney on one of the bread slices and place 3 Tbsp of potato stuffing, sread the stuffing evenly.
• Apply Imli Chutney on the other bread slice.
• Cover the bread slices so that the stuffing is nicely sealed in between the two slices.
• Cut the Bread sandwich diagonally. Keep ready.
• Prepare another sandwich the same way.
• For Frying:
• Heat oil in a kadai for deep frying, dip the bread sandwich into the batter and drop into hot oil.
• Using ladle pour hot oil on the top side of the bread sandwich while frying.
• Fry until golden on the bottom side.
• Flip and fry till golden and crispy on the other side.
• Remove from oil and fry rest of the pakoras the same way
• Serve hot as they are or with chutney.

BITTER GOURD CHIPS / KARELA CHIPS | Crispy Bitter Gourd Chips

INGREDIENTS 1 bitter gourd large 1 tbsp Rice flour 1 tbsp Gram Flour Besan 3/4 tbsp cornflour 1 tsp Coriander powder/ Dhania 1/2 tsp Cumin powder/Jeera powder 1/2 tsp fennel seeds saunf ( Slightly crushed) 1/4 tsp Raw mango/ Amchoor 1 tsp Chilli Powder  1/2 tsp Turmeric powder /Haldi Salt Oil to deep fry

INSTRUCTIONS

1. Wash bitter gourd and pat dry.Discard ends and cut into thin slices ( the slices should neither be too thin nor thick ). No need do de seed them.
2. Later to the bitter gourd slices add all the flours and spice powders one by one
3. Mix everything well. If required sprinkle just a few drops of water ,so that all slices are coated well with masala mixture or you can also add 1-2 tsp of hot oil. ( don't add more water it will make them soggy ) .
4. Meanwhile heat oil in a deep pan / kadai for deep frying. Once its hot ,add masala quoted bitter gourd slices to the oil, slice by slice , in batches .Fry on medium low flame on both sides till the bitter gourds are crispy and hissing sound stops.Once the hissing sound stops , its an indication that bitter gourds are done.Remove them from oil and drain excess oil on a paper towel.
5. 1. Repeat the process with the remaining bitter gourd pieces.
   2. That's it...crispy bitter gourd fries are ready to munch...Store in air tight container .
   3. 
      

Bharli Bhendi Recipe | Maharastrian Style Bharli Bhindi Recipe |Stuffed Bhindi with Coconut Recipe

main ingredients

• 200 grams okra/bhindi/bhendi/lady finger 20 to 22 small to medium sized okra
• 3 tbsp oil for sauteing okra
• tsp ½mustard seeds/rai
• tsp ¼turmeric powder/haldi
• pinch aof asafoetida/hing
• leaves A few chopped corianderfor garnish

to be ground coarsely

• 2 cup to 3 garlic chopped + ¼chopped coriander leaves/dhania patta + ¼roasted peanuts/moongphali + 1 green chili, chopped
• cup ¼tightly packed grated coconut or ¼unsweetened desiccated coconut
• tsp ½cumin powder/jeera powder
• tsp ½coriander powder/dhania powder
• 2 tsp goda masala or ½garam masala powder
• tsp ½lime or lemon juice or add as per taste
• tsp ½sugar or powdered jaggery or add as per taste optional
• salt as required

INSTRUCTIONS

1. heat a pan and add ¼ cup peanuts.
2. on a low flame, roast the peanuts till they are crunchy and golden. keep aside and allow them to cool.
3. rinse 20 to 22 medium sized bhendi/okra/bhindi in running water for a couple of times. then dry them with a clean kitchen towel or dry them naturally by spreading them in a plate.
4. slice off the crown and base tip of the bhendi. with a knife give a slit on one side. make slits on all the okra and keep aside.

preparing the stuffing

1. in a grinder jar, add the roasted peanuts along with 1 green chili, 2 to 3 garlic, and ¼ cup chopped coriander leaves.
2. without adding water coarsely grind and keep this mixture aside.
3. in a plate or mixing bowl, take the ground mixture along with ¼ cup tightly packed grated coconut, ½ tsp cumin powder, ½ tsp coriander powder, 2 tsp goda masala or ½ tsp garam masala powder, ½ tsp lime or lemon juice and ½ tsp sugar or salt as per taste.
4. mix the stuffing mixture very well.
5. now stuff this mixture in each bhindi very well.

sauteing and cooking

1. heat 3 tbsp oil and crackle ½ tsp mustard seeds first. use a shallow frying pan.
2. lower the flame and then add ¼ tsp turmeric powder and a pinch of asafoetida.
3. stir very well and then add the stuffed okra. stir the okra well.
4. now cover the pan tightly with a lid and cook the okra.
5. do check in between and if the mixture looks dry or getting too browned, then sprinkle some water (about 1 to 2 tbsp water). stir, cover and continue to cook.
6. when the okra is half done, add the remaining ground stuffing masala.
7. stir. sprinkle some water if required. cover and cook.
8. it takes about 15 to 18 minutes for the okra to cook on a low flame. this is a dry sabzi when cooked. so there should be no water in the okra.
9. garnish with chopped coriander leaves and serve bharli bhendi with chapatis or a side dish with dal-rice or varan-bhat.