Bread Pakoda (Mumbai Roadside Snacks) by Tarla Dalal

Bread Pakoda, Mumbai’s street-side vendors have their signature creations, which are a class apart.
Recipe Link : http://www.tarladalal.com/Bread-Pakoda-(-Mumbai-Roadside-Recipes-)-33400r

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Bread Pakoda

For those who thought vada pava and pav bhaji to be the only bread-based roadside snacks, Bread Pakoda is sure to be an eye-opener. Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the kadhai, customized to your taste.

Preparation Time: 20 minutes.
Cooking Time: 10 minutes.
Makes 4 plates (4 pieces)

4 slices bread
Oil for deep-frying

For the aloo masala
1 cup boiled, peeled and mashed potatoes
2 tsp oil
½ tsp mustard seeds (rai / sarson)
5 to 6 curry leaves (kadi patta)
¼ cup boiled and coarsely mashed green peas
¼ tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp finely chopped coriander (dhania)
Salt to taste

To be mixed into a smooth batter (using ½ cup water)
1 cup besan (Bengal gram flour)
¼ tsp turmeric powder (haldi)
½ tsp chilli powder
A pinch of asafoetida (hing)
Salt to taste

For serving
Meetha chutney
Teekha chutney
Sukha lehsun ka chutney

For the aloo masala
1. Heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
3. Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute.
4. Divide into 2 equal portions and keep aside.

How to proceed
1. Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it.
2. Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
3. Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
4. Repeat steps 1 to 3 to make 3 more bread pakodas.
Serve immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.

Handy tip:
For the aloo stuffing in this recipe, you may avoid using green peas if required. Further, you may also use leftover batata vada mixture as a filling for this recipe.

Variation:
Make these bhajjis without the stuffing! Apply teekha chutney and sukha lehsun ka chutney between the bread slices, coat with batter and deep fry.