A quick snack that almost everyone has strong connect to growing up, weather in school, at home or in college. Bread Pakora never fails to impress & this is a lighter version of the same.

#BreadPakora#AmchoorChutney

#KKitchen

Prep: 15 mins
Cook: 20 mins
Number of Portions: 02

Ingredients

Filling

  • Potato(boiled & mashed) – 3/4Cup
  • Cumin – 1 tsp
  • Ginger chopped – 2 tsp
  • Green chilly chopped – 1 no
  • Coriander chopped - 1 tbsp
  • Chilly powder - 2 tsp
  • Salt - to taste
  • Bread slices - 4 no

Batter

  • Gram flour(besan) - 1 cup
  • Salt - to taste
  • Carom (ajwain) - 1 tsp
  • Chilly powder - 1 tsp
  • Coriander chopped - 1 tbsp
  • Turmeric - 1/2 tsp
  • Water - 3/4 cup
  • Oil - 2 tbsp

Chutney

  • Dry mango powder (amchoor) - 1/2 cup
  • Sugar - 3 tbsp
  • Black salt - 1 tsp
  • Salt - to taste
  • Chilly powder - 1 tsp
  • Roasted cumin powder - 1/2 tbsp
  • Water - 2 cups

Method

  1. To make the filling mix together mashed potato, cumin, ginger, green chilly, coriander, chilly powder and salt. Mix well and smear on 2 of the slices of bread. Cover the bread with the remaining slice.
  2. In a bowl mix together besan, salt, ajwain, chilly powder, coriander powder, turmeric and water. Whisk to make a batter.
  3. Heat a pan and drizzle oil. Dip the stuffed bread completely in the batter. Remove and shake off excess batter. Immediately place on hot pan. Cook for about 3 minutes and then turn the bread. Then using tongs lift the bread pakora and cook on all sides to make sure it is cooked from all sides. Remove and cut into a triangle.
  4. For amchoor chutney, in a separate bowl add amchoor, sugar, black salt Chilly powder, roasted cumin powder, salt and water. Whisk it to make sure there are no lumps. Pour it into a pan and bring it to a boil. Boil for 2-3 mins and remove from heat. Serve the chutney warm or cold.