The Bread Pakoda Sandwich is an Indian twist on a western concept! This delicious snack is also wholesome enough to eat as a meal. Serve it with Tamarind or Mint-Coriander Chutney.
Ingredients:
- 3 large potatoes boiled and mashed coarsely
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 1 large onion chopped very fine
- 2 green chillies chopped very fine
- 1 tsp cumin seeds
- 6-8 cloves garlic chopped very fine
- 10 slices bread (you will get the best results with a bread that is a day or two old)
- 1/2 cup bengal gram flour (besan)
- 3/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
- Vegetable/ canola/ sunflower cooking oil for deep frying
Preparation:
- Mix the bengal gram flour, 1/4 tsp turmeric powder, red chilli powder and salt to taste in a large bowl. Add a little water at a time and mix to make a thick batter. Ensure there are no lumps in the batter. Keep aside.
- Heat 2 tbsps of oil in a deep pan on a medium flame and add the cumin seeds. When they stop spluttering add the garlic and fry till soft.
- Now add the onion, green chillies and cook till the onion is transparent.
- Add 1/2 tsp tumeric powder and mix well.
- Add the mashed potato and blend all ingredients till well mixed. Season with salt as necessary. Turn off the fire.
- Lay the slices of bread out on a cutting board and put a generous quantity of the potato mixture on 5 of the slices. Spread to cover the entire surface.
- Cover with another slice of bread. At this stage you can trim the edges or leave them on. I usually leave them on. Now cut the sandwich into quarters.
- Heat the oil for deep frying in a suitable pan, on a medium flame.
- Stir the bengal gram flour batter that was kept aside (the water tends to separate from the other ingredients when kept aside for a while) to ensure all ingredients are well mixed. Now take each quarter sandwich and dip in the batter to coat well on all sides.
- Deep fry the batter-dipped sandwich, stirring and turning ocassionally till it is golden on both sides.
- Remove from the oil and drain well on paper towels.
- Serve hot with Tamarind and/ or Mint-Coriander Chutneys.
