Monday 28 July 2014

Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 6

6 bread slices
3 cups chick pea flour (besan)
3 boiled potatoes
1 green chili
1 tbsp chopped coriander leaves
salt to taste
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp garam masala
1 tsp dhania powder
1/8 tsp carrom seeds (ajwain)
a pinch of baking powder (optional)
1/2 chaat masala powder
oil for frying


  1. Make a thick batter of coating consistency by adding approximately one cup water to chickpea flour.
  2. Add   salt to taste,turmeric powder,1/4 tsp chili powder,1/2 tsp garam masala,1/2 tsp dhania powder,carrom seeds  and baking powder to it and keep aside.. 
  3. Mash boiled potatoes and mix salt to taste,1/4 tsp chili powder,1/2 tsp garam masala,1/2 tsp dhania powder, chopped coriander leaves and chopped green chilies with potatoes.
  4. Take one bread slice and spread the above stuffing evenly over it.
  5. Place another slice over it and press it with soft hands.
  6. Cut it diagonally to make two triangles.Repeat the same with rest of the bread slices.
  7. Dip each triangular piece one at a time in the chick pea batter and deep fry it in hot oil till it is half fried (the chick pea batter becomes dry but still yellow in color).
  8. Now drain out the bread pakoras and cut them into half and fry again till it becomes golden brown in color.
  9. Sprinkle chaat masala on it an serve it with a tbsp full of tamarind chuttney and the same quantity of dhania chuttney or pudina chuttney mixed together.

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