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Bhaiyo aur Behno, Namaste and Sat Sri Akal! Let’s Make Crispy Bread Pakodi Rolls!

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Chef Curry Do’pyaza

Bhaiyo aur Behno, Namaste and Sat Sri Akal! Let’s Make Crispy Bread Pakodi Rolls!

Kem chho, mitron! Chef Curry Do’pyaza here, back in your kitchens and hearts, ready to share another mazedar (delicious) recipe that’s sure to become a family favourite. Today, we’re diving into the world of Bread Pakodi Rolls – a delightful twist on the classic Bread Pakora that’s perfect for a quick snack, a festive treat, or even a light meal.

This yummy dish is especially popular during the monsoon season when the cool weather calls for something hot and crispy. You’ll also find it gracing tables during festivals like Diwali and Holi, adding a touch of spicy goodness to the celebrations. It’s a common sight at tea stalls across India and a beloved street food item, enjoyed by people of all ages.

A Little Bit of History, My Friends

Bread Pakora, in its original form, has been around for decades. Some say it originated as a way to use up leftover bread. Clever, right? This roll version is a more recent innovation, taking the classic flavours and making them even more convenient and fun to eat. It’s like a delicious, edible hug!

Ready to Cook? Here’s What You Need:

Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients:

  • Bread Slices: 6 (White or Brown, your choice)
  • Aloo (Potatoes): 2 medium-sized, boiled and mashed
  • Pyaaz (Onion): 1 medium-sized, finely chopped
  • Hara Dhaniya (Fresh Coriander): 2 tablespoons, finely chopped
  • Hari Mirch (Green Chillies): 1-2, finely chopped (adjust to your spice level!)
  • Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 teaspoon
  • Haldi Powder (Turmeric Powder): 1/2 teaspoon
  • Lal Mirch Powder (Red Chilli Powder): 1/2 teaspoon (or more, if you’re feeling brave!)
  • Amchur Powder (Dry Mango Powder): 1/2 teaspoon
  • Garam Masala: 1/4 teaspoon
  • Besan (Gram Flour): 1 cup
  • Chawal ka Atta (Rice Flour): 2 tablespoons (for extra crispiness!)
  • Ajwain (Carom Seeds): 1/4 teaspoon
  • Namak (Salt): To taste
  • Tel (Oil): For deep frying

Let’s Get Cooking! Step-by-Step Instructions

  1. Make the Delicious Potato Filling: In a bowl, combine the mashed aloo, chopped pyaaz, hara dhaniya, hari mirch, adrak-lahsun paste, haldi powder, lal mirch powder, amchur powder, garam masala, and namak. Mix everything together until it forms a flavourful, vibrant mixture. Taste and adjust the seasonings as needed.
  2. Prepare the Besan Batter: In another bowl, whisk together the besan, chawal ka atta, ajwain, haldi powder, lal mirch powder, and namak. Gradually add water, mixing continuously, until you have a smooth, medium-thick batter. It should be thick enough to coat the bread but not too runny.
  3. Assemble the Rolls: Take a slice of bread and spread a generous layer of the aloo mixture evenly over it. Place another slice of bread on top, creating a sandwich. Using a sharp knife, carefully trim the edges of the sandwich to remove the crusts. Now, gently roll the sandwich tightly into a cylindrical shape.
  4. Fry to Golden Perfection: Heat tel in a kadai (wok) or deep frying pan over medium heat. Once the tel is hot, carefully dip each bread roll into the besan batter, ensuring it’s fully coated. Gently slide the coated rolls into the hot tel and fry until they are golden brown and crispy on all sides.
  5. Serve Hot and Enjoy: Remove the fried Bread Pakodi Rolls from the tel and place them on a plate lined with paper towels to drain excess tel. Cut each roll into bite-sized pieces and serve hot with your favourite chutney or sauce.

Chef’s Tips for the Best Results

  • Don’t Overcrowd the Kadai: Fry the rolls in batches to maintain the tel temperature and ensure even cooking.
  • Use Fresh Ingredients: The fresher the ingredients, the better the flavour!
  • Adjust the Spice: Feel free to adjust the amount of hari mirch and lal mirch powder to suit your spice preference.
  • Crispy Batter: Adding chawal ka atta to the besan batter gives the pakodis a delightful crispness.

Cooking Options for Every Kitchen

  • Gas Stove: The traditional method, works perfectly for deep frying.
  • Induction Stove: Equally effective for deep frying, offering precise temperature control.
  • Air Fryer: For a healthier version, you can air fry the rolls. Lightly brush them with tel and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through.
  • Oven: Baking is also an option. Brush the rolls with tel and bake at 180°C (350°F) for 15-20 minutes, flipping halfway through.
  • Microwave: Not recommended as it won’t achieve the desired crispiness.

Nutritional Information (Approximate, per serving)

  • Calories: 250-300
  • Protein: 8-10g
  • Carbohydrates: 30-35g
  • Fat: 12-15g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Serving Suggestions

Serve these crispy Bread Pakodi Rolls hot with:

  • Pudina Chutney (Mint Chutney)
  • Imli Chutney (Tamarind Chutney)
  • Tomato Ketchup
  • A hot cup of chai (tea)

Now It’s Your Turn!

Go ahead, mere doston (my friends)! Try this fantastic Bread Pakodi Roll recipe at home. It’s easier than you think, and the results are absolutely delicious. Share these delightful treats with your family and friends. They’ll thank you for it!

Happy Cooking, and until next time, Khana Khao aur Khush Raho! (Eat food and be happy!)