Namaste Doston! Get Ready for a Chatpata Bread Pakoda Sandwich!
Hey everyone, Chef Curry Do’pyaza here, back with another delicious recipe that’s sure to tickle your taste buds! How are you all doing? I hope you are enjoying the beautiful monsoon season with a hot cup of chai and pakodas. Today, we are going to make a special kind of pakoda – the Bread Pakoda Sandwich!
This isn’t just any pakoda, my friends. This is a pakoda with a desi twist, a beautiful fusion of flavors that will leave you wanting more. It’s the perfect snack for those rainy evenings, festive gatherings, or even just a quick and satisfying bite.
Occasions to Relish This Swadisht Treat:
Bread Pakoda Sandwich is a star during:
- Monsoon Season: The crispy, hot pakodas are the perfect antidote to the rainy blues.
- Festivals: From Diwali to Holi, this snack adds a touch of chatpata to the celebrations.
- Tea Time: A delightful accompaniment to your evening chai.
- Unexpected Guests: Quick, easy, and always a crowd-pleaser.
A Little Itihaas (History) of the Dish:
The Bread Pakoda, in its original form, is believed to have originated as a quick and easy snack, a genius way to use up leftover bread. The sandwich version is a modern twist, adding an extra layer of flavor and texture. It’s a testament to Indian ingenuity, our ability to create magic with simple ingredients.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Ingredients – Yeh Hai Samagri!
- 8 slices of Bread (White or Brown, as you like)
- 2 medium sized Potatoes (Aloo), boiled and mashed
- 1/2 cup Gram Flour (Besan)
- 1/4 cup Rice Flour (Chawal ka Atta) – This makes the pakodas extra crispy!
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1/2 teaspoon Red Chili Powder (Lal Mirch)
- 1/2 teaspoon Coriander Powder (Dhania Powder)
- 1/4 teaspoon Asafoetida (Hing)
- 1/2 teaspoon Ginger-Garlic Paste (Adrak-Lahsun Paste)
- 2 Green Chilies (Hari Mirch), finely chopped (Adjust to your spice level)
- Fresh Coriander Leaves (Hara Dhania), chopped
- Salt (Namak) to taste
- Water, as needed
- Oil for frying (Tel)
- Green Chutney (Hari Chutney)
- Tamarind Chutney (Imli Chutney)
Let’s Get Cooking! – Chalo Banate Hain!
- Prepare the Aloo Filling: In a bowl, mix the mashed potatoes, ginger-garlic paste, green chilies, coriander leaves, turmeric powder, red chili powder, coriander powder, asafoetida, and salt. Mix well until everything is nicely combined. This is your flavorful aloo filling!
- Make the Besan Batter: In another bowl, whisk together the gram flour, rice flour, turmeric powder, red chili powder, asafoetida, and salt. Gradually add water, mixing continuously, until you get a smooth, lump-free batter. The consistency should be similar to pancake batter – not too thick, not too runny.
- Assemble the Sandwiches: Take two slices of bread. Spread a generous layer of green chutney on one slice and tamarind chutney on the other. Now, spread the aloo mixture evenly on one of the chutney-covered slices. Place the other bread slice on top, chutney-side down, to create a sandwich.
- Cut the Sandwiches: Cut each sandwich diagonally into two triangles. This makes them easier to handle and eat.
- Dip and Fry: Heat oil in a deep frying pan or kadai over medium heat. Dip each sandwich triangle into the besan batter, making sure it’s fully coated. Gently slide the coated sandwiches into the hot oil.
- Fry to Golden Perfection: Fry the pakodas until they are golden brown and crispy on both sides. This usually takes about 2-3 minutes per side. Be careful not to overcrowd the pan, fry in batches if needed.
- Drain and Serve: Remove the fried pakodas from the oil and place them on a paper towel to drain excess oil. Serve hot with more chutney, if desired.
Chef Curry’s Gyan (Tips) for the Best Results:
- Crispy Batter: Adding rice flour to the besan batter makes the pakodas extra crispy.
- Don’t Overcrowd: Fry the pakodas in batches to maintain the oil temperature and ensure even cooking.
- Hot Oil: Make sure the oil is hot enough before frying, or the pakodas will absorb too much oil.
- Fresh Ingredients: Use fresh ingredients for the best flavor.
Different Ways to Cook – Alag Alag Tarike!
- Gas Stove: The traditional method, perfect for achieving that golden-brown crispiness.
- Induction Stove: Works just as well as a gas stove, offering precise temperature control.
- Air Fryer: For a healthier option, you can air fry the pakodas. Preheat your air fryer to 375°F (190°C). Spray the pakodas with a little oil and air fry for 8-10 minutes, flipping halfway through, until golden brown.
- Oven: Bake the pakodas at 350°F (175°C) for about 15-20 minutes, flipping halfway through, until golden brown.
Nutritional Information (Approximate):
- Calories: 250-300 per serving (depending on the size and ingredients)
- Protein: 8-10g
- Carbohydrates: 30-35g
- Fat: 12-15g
Serving Suggestions:
- Serve hot with green chutney, tamarind chutney, or tomato ketchup.
- Enjoy as a snack with a cup of chai or coffee.
- Serve as an appetizer at parties and gatherings.
- Pack in lunchboxes for a delicious and satisfying meal.
So there you have it, folks! My recipe for the mazedaar Bread Pakoda Sandwich. I hope you enjoyed reading this post as much as I enjoyed writing it. Now, go on and try this recipe at home. It’s easy, delicious, and guaranteed to bring a smile to your face. Share this delicious treat with your friends and family.