The ever famous stuffed bread pakoras and masala chai. An evening done right with potato stuffed in layers of bread, also layered with coriander and mint chutney, dipped in spiced gram flour batter and shallow fried until crisp. Pair with a choice of dip.
I am linking the recipe for my favourite dip and chutney here.
What is your favourite chai time snack during monsoons. Let me know in the comments below or connect with me on my social media handles.
Indian Bread Pakora
Moonsoon tea-time snack, vegan recipe
Ingredients
- 12 Slices Bread
- 5-6 Pcs Potatoes - medium sized Boiled
- 1 Tbsp Oil
- 1 Tsp Cumin seeds
- 1/4 Tsp Asafoetida
- 1 Tbsp Garlic Minced
- 6-7 Pcs Curry leaves
- 2-3 Pcs Green chillies Chopped
- 1/2 Tsp Turmeric powder
- 1/2 Tsp Red chilli powder
- 1/8 Tsp Garam masala
- salt to taste
Gram flour batter
- 1.5 Cups Gram flour
- 2 Tbsp Arrowroot powder or cornflour
- Salt to taste
- 1/2 Tsp Red chilli powder
- 1/2 Tsp Cumin seeds
- 1/2 Tsp Fennel seeds (saunf)
- 1/2 Tsp Carom seeds (ajwain)
- 1 Cup Water Or as required
Instructions
- Mix all batter ingredients in a bowl and to make a semi thick batter. Let it rest for 15 mins.
- Peel and mash boiled potatoes.
- In a pan, heat oil, add cumin seeds, asafoetida, garlic, curry leaves and green chillies. Sauté for 2 mins.
- Add spices - salt, turmeric powder, red chilli powder, garam masala. Add the mashed potatoes and mix it well. Switch off the flame and let the mixture cool down.
- Layer 1 slice of bread with coriander chutney, then potato mix, then another slice of bread,. On top of it another layer of coriander chutney or tomato ketchup and again potato mix. Cover it with a slice of bread. Dip it in the batter and shallow fry until crisp. Repeat with all the bread slices.For a more indulgent option, deep fry the bread pakoras and serve with dip of choice and masala chai.Enjoy!!!
