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Saturday, 19 April 2014

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Spicy Bread Pakoras are great as an appetizer, finger food for any type of the gathering, and a tasty compliment for your afternoon tea.

Make 12 pieces.

Bread Pakoras

Ingredients:

4 slices of firm white bread

1 cup gram flour (besan)

1 tablespoon rice flour

1 teaspoon salt

Pinch of asafetida (hing)

1 teaspoon cumin seeds (jeera)

2 finely chopped green chilies

1/4 cup chopped cilantro (green coriander)

1/2 cup + 2 tablespoons of water

Oil to fry

Method:

Remove the crust from all sides of the bread.

Slice the bread lengthwise into 3 equal parts.

Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.

Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)

Next, add the green chilies and cilantro. Mix well.

Heat the oil in a frying pan on medium high heat.

Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.

Dip the bread slices in the batter one at a time and slowley drop into the frying pan.

Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.

Turn them occasionally. Fry the Pakoras until both sides are golden-brown.

Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

Tips:

If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy.

You may have to adjust the heat as needed while cooking.

Variations:

Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.

Serving suggestions:

The bread pakoras are best when dipped with a fresh cilantro chutney or tamarind chutney.

Pakoras taste best when they are served hot.

Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.

Bread with potato filling makes a mouthwatering snack. This is a perfect snack with afternoon tea or served as an appetizer. Bread Potato Rolls are crunchy outside, spicy and soft inside. Easy to prepare

Makes 8 Bread Rolls.

Ingredients:

4 bread slices, (bread should be firm)

2 medium size potatoes boiled peeled and mashed (this will make about 1-1/4 cup mashed potatoe)

1/4 cup green peas, boiled

1 teaspoon oil

1/4 teaspoon cumin seeds (jeera)

1/2 teaspoon salt

1/8 teaspoon red chili powder

1/2 teaspoon mango powder (amchoor)

1 tablespoon Cilantro (hara dhania), finely chopped

1 green chili (hari mirch) minced; adjust to taste

1 teaspoon ginger (adrak),finely chopped

Oil to fry

Method

Heat the oil in a frying pan and add the cumin seed. When the cumin seed starts to crack, add green peas, green chili, and ginger, and stir for a few seconds.

Add the potatoes and all the spices (chili powder, mango powder, salt, cilantro) and stir-fry for a minute. Turn off the heat.

Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside

Trim the edges of the bread slices and cut them into two pieces. Set aside.

Roll 1½ tablespoons of the mixture at a time into an oval shape. Make twelve rolls. (The size of the potato rolls will depend on the size of the bread).

Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread

moist.

Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls. Before frying, let them sit for about five minutes. (This

will evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper).

Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.

Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.

Serve them hot with hari cilantro chutney and tamarind sweet and sour chutney.