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Oye Hoye! Chatpata Bread Pakoda Chaat, Just Like Dadi Makes!

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Chef Curry Do’pyaza

Oye Hoye! Chatpata Bread Pakoda Chaat, Just Like Dadi Makes!

Namaste doston! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, back with another recipe that’ll make your taste buds sing! Today, we’re diving into the world of Bread Pakoda Chaat, a dish that’s as vibrant and colourful as a Holi celebration.

This isn’t just food; it’s a flavour explosion that reminds me of lazy afternoons spent with family, sharing stories and laughter over plates piled high with deliciousness. This snack is popular all year round, but you’ll especially find it during festivals like Diwali, Holi, and even monsoon season when everyone craves something hot and crispy. It’s also a staple at weddings and parties, a surefire crowd-pleaser that disappears in minutes!

A Little Slice of History

The humble Bread Pakoda, the star of our chaat, has a fascinating history. It’s believed to have originated as a way to use up leftover bread. Someone, somewhere, had the brilliant idea to dip it in spiced batter and fry it to golden perfection. The chaat version? That’s just taking deliciousness to the next level, a true Indian innovation!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients:

  • For the Pakodas:
    • 8 slices of white or brown bread (your choice, yaar!)
    • 1 cup Besan (Gram Flour)
    • 1/4 cup Chawal ka Atta (Rice Flour) – for extra crispiness!
    • 1/2 tsp Lal Mirch Powder (Red Chilli Powder) – adjust to your spice level
    • 1/4 tsp Haldi Powder (Turmeric Powder)
    • 1/2 tsp Ajwain (Carom Seeds) – for digestion and flavour
    • 1/2 tsp Hing (Asafoetida) – a pinch for that unique aroma
    • Salt to taste
    • Water, as needed, to make a smooth batter
    • Oil, for deep frying
  • For the Chaat:
    • 1 cup Dahi (Yogurt), whisked smooth
    • 1/2 cup Meethi Chutney (Tamarind Chutney) – sweet and tangy
    • 1/2 cup Green Chutney (Mint-Coriander Chutney) – spicy and refreshing
    • 1/2 cup finely chopped Pyaaz (Onion)
    • 1/2 cup finely chopped Tamatar (Tomato)
    • 1/4 cup finely chopped Dhaniya Patta (Coriander Leaves)
    • 1/4 cup Sev (thin gram flour noodles)
    • Chaat Masala, to sprinkle on top

Instructions:

  1. Make the Batter: In a large bowl, whisk together the besan, chawal ka atta, lal mirch powder, haldi powder, ajwain, hing, and salt. Gradually add water, mixing continuously, until you have a smooth batter that’s not too thick and not too runny. It should coat the back of a spoon nicely.
  2. Prepare the Bread: Cut each slice of bread into triangles or squares. You can remove the crusts if you like, but I prefer to leave them on for a rustic touch.
  3. Fry the Pakodas: Heat oil in a kadhai (wok) or deep frying pan over medium heat. Dip each piece of bread into the batter, making sure it’s fully coated. Gently drop the battered bread into the hot oil. Fry until golden brown and crispy on both sides. Remove the pakodas with a slotted spoon and place them on a paper towel to drain excess oil.
  4. Assemble the Chaat: Now for the fun part! Arrange the fried bread pakodas on a serving plate. Gently crush them with your fingers.
  5. Dress it Up: Drizzle the whisked dahi generously over the pakodas. Then, add dollops of meethi chutney and green chutney.
  6. Garnish and Serve: Sprinkle the chopped pyaaz, tamatar, and dhaniya patta over the chaat. Finally, top it all off with a generous sprinkle of sev and chaat masala. Serve immediately and watch it disappear!

Chef’s Tips for Perfect Pakodas

  • Don’t Overcrowd the Kadhai: Fry the pakodas in batches to maintain the oil temperature and ensure even cooking.
  • Hot Oil is Key: Make sure the oil is hot enough before adding the battered bread. If the oil is not hot enough, the pakodas will absorb too much oil and become soggy.
  • Adjust the Spices: Feel free to adjust the amount of lal mirch powder to suit your taste. You can also add a pinch of garam masala to the batter for extra flavour.
  • Make it Ahead: You can fry the pakodas ahead of time and store them in an airtight container. Reheat them in the oven or air fryer before assembling the chaat.

Cooking It Your Way

  • Gas Stove: The traditional method, perfect for achieving that authentic flavour.
  • Induction Stove: Offers precise temperature control for consistent results.
  • Air Fryer: For a healthier, less oily version, air fry the pakodas at 375°F (190°C) for 8-10 minutes, flipping halfway through.
  • Oven: Bake the pakodas at 350°F (175°C) for 15-20 minutes, flipping halfway through, for a slightly less crispy but still delicious option.

Nutritional Information (approximate, per serving):

  • Calories: 350-400
  • Protein: 10-12g
  • Fat: 20-25g
  • Carbohydrates: 30-35g

Note: These values are approximate and will vary depending on the specific ingredients and portion sizes used.

Serving Suggestions

  • Serve Bread Pakoda Chaat as a snack, appetizer, or light meal.
  • Pair it with a cup of hot chai or a refreshing glass of lassi.
  • Get creative with your toppings! Add a sprinkle of pomegranate seeds, a dollop of raita, or even some crispy fried potatoes for extra flavour and texture.

So there you have it, folks! My recipe for Bread Pakoda Chaat, a dish that’s sure to bring a smile to your face and a burst of flavour to your day.

Now, go on and try this recipe at home! Share the deliciousness with your friends and family. They’ll thank you for it, I promise!

Happy Cooking!

  • Chef Curry Do’pyaza