Bread Pakora Recipe
Recipe: https://recipestripper.com/recipes/2d3d92e8-1d6c-433f-8eaf-11b2f536168e
Original source: https://www.whiskaffair.com/bread-pakora-recipe/
Recipe image: https://www.whiskaffair.com/wp-content/uploads/2017/09/DSC4523.jpg

Bread Pakoda is a very famous Indian tea time snack and breakfast recipe and is quite easy to make
Yield: 6
Prep time: PT5M
Cook time: PT15M
Total time: PT20M

Ingredients
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 2 teaspoons finely chopped green chilies
- 1 teaspoon grated ginger
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 3 medium boiled potatoes
- 1 teaspoon salt (or to taste)
- ½ teaspoon garam masala
- ½ teaspoon dry mango powder (amchoor)
- 2 tablespoons chopped cilantro (fresh coriander)
- 1 cup besan (chickpea flour)
- 2 tablespoons rice flour
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ¼ teaspoon asafetida (hing)
- ⅕ teaspoon baking soda
- 2 teaspoons lime juice
- 1 teaspoon finely chopped green chilies
- 1 tablespoon chopped cilantro (fresh coriander)
- 1 teaspoon salt
- 8 bread slices
- 3 cups neutral oil (for frying)

Instructions
1. [Make The Filling] Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
2. [Make The Filling] Toss in the chopped green chilies and grated ginger and cook for 20 seconds.
3. [Make The Filling] Add turmeric powder, Kashmiri red chili powder, and the mashed potatoes. Mix well.
4. [Make The Filling] Sprinkle salt, garam masala, amchur, and chopped cilantro. Stir for one minute. Turn off the heat and let the filling cool.
5. [Prepare The Batter] In a mixing bowl, whisk together besan, rice flour, carom seeds, turmeric, hing, baking soda, lime juice, green chilies, cilantro, and salt.
6. [Prepare The Batter] Slowly pour in water while whisking. Aim for a lump-free batter that coats the back of a spoon but still drips off. Think pancake batter, not paste. Let the batter rest for 5 minutes. This step makes the coating crispier.
7. [Stuff The Bread] Trim the crusts off the bread slices if you like (optional, but classic).
8. [Stuff The Bread] Spread 2 to 3 tablespoons of the potato filling on one slice. Press lightly. Top with a second slice. Press the edges to seal. Cut diagonally into two triangles. Repeat for all slices. You should have 8 stuffed triangles.
9. [Heat The Oil] Pour oil into a deep pan or kadai. You want enough oil so the pakoras float freely without touching the bottom, about 2 inches deep. Heat over medium flame. To test the temperature, drop a tiny bit of batter into the oil. It should rise to the surface within 3 to 4 seconds without browning instantly. That is the sweet spot.
10. [Dip And Fry] Hold a stuffed triangle by one corner. Dip it fully into the batter. Let the excess drip off for a second.
11. [Dip And Fry] Slide it gently into the hot oil. Fry 2 to 3 pieces at a time. Do not overcrowd the pan.
12. [Dip And Fry] Fry on medium heat for 3 to 4 minutes per side, turning once, until deep golden brown and crisp. Lift with a slotted spoon. Drain on a wire rack or paper towels. Serve hot.