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Posts Tagged ‘pakoda’

Bread Fritters (Bread Pakoda)

Bread Fritters (Bread Pakoda)

Ingredients:

6 slices of firm white bread
1 cup gram flour(chickpea flour/besan)
2 tsp rice flour
Pinch of baking soda (optional)
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp carom seeds (ajwain)
Salt to taste
Oil to fry

Method:

Remove the crust(edges) from all sides of the bread and cut the bread slices in to desired shapes (like triangle, square or rectangle).
In a bowl, mix gram flour with rice flour, carom seeds, red chili powder,coriander powder,turmeric powder and salt.
Add water slowly to make a smooth batter, so that there are no lumps in it.(Batter should be the consistency of pancake batter or dosa batter)
Add baking soda and mix nicely.
Heat oil in a pan on medium flame. Dip the bread piece into the batter and deep fry till both sides are golden.
Serve hot with tomato ketchup or mint chutney.

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Batata Bhaji

Potato Fritters

Ingredients :

2 medium potatoes
1 cup chickpea flour (besan)
1 tbsp rice flour
a pinch of baking soda
1 tsp red chili Powder
1 tsp turmeric powder
1 tsp coriander powder
Salt to taste
Oil for deep fry

Method :

Peel potatoes and cut into thin round slices. Soak them in salt water for 10-15 minutes.
Meanwhile, mix chickpea flour, rice flour, red chili powder, turmeric powder and coriander powder into a medium bowl.
Prepare a batter by adding water slowly such the batter is of medium consistency, enough to coat the potato slices evenly.
Mix nicely, so that there are no lumps in the batter. Add salt and baking soda and mix
Heat oil for deep frying. Drain the water from potato slices. Dip potato slices into the batter and deep fry them till color turns to nice golden.
Serve hot with tomato ketchup or mint chutney or tamrind chutney.

* The batter should not be too thick in consistency. It will create thick coating which makes the fritters mushy and not crispy.

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