Skip to main content

Bread Pakoda


Bread Pakoda
Today I am posting a delicious and easy to make snack which is every ones favorite. It has a flavorful filling with coriander mint chutney and is served with date tamarind chutney.

1)Bread slices-6-8

2)For the batter
Gram flour- 3/4 cup
Rice flour- 2 tbs
Chilly powder- 3/4 tsp
Turmeric powder-1/3 tsp
Coriander powder- 1/2 tsp
Amchur powder- 1/3
Ajwain seeds- 1/3 tsp
Ginger garlic paste- 1/2 tsp
Chopped coriander leaves- 2 tsp
Salt to taste
Oil for frying

3)For the chutney
Coriander leaves chopped- 1 cup
Mint leaves- 1/3 cup
Green chilly-3
Ginger- 1 inch thick
Shallots- 2
Tamarind- a small ball
salt to taste


Grind all ingredients under chutney into a fine paste and keep aside. Mix all ingredients listed under 2 into a smooth batter,just like dosa batter consistency.It should not be too thick or too thin.
Cut edges of the bread and make it even.
Spread the chutney evenly on the bread . Roll and stick the edge using a little water with your finger tips. You can also cut the bread into equal part and sandwich the chutney. Dip this in the prepared batter, coat evenly and drop into hot oil and fry this on both sides. This will take around two minutes on medium flame.Once fried place on a paper towel so that the excess grease is removed.
Serve this with dates and tamarind chutney or tomato ketchup along with tea.

Try this
Hope you will all enjoy..

Comments

  1. the stuffing looks so good .. n this one indeed really very unique spread ..n the pakoda is a total yummy pack..

    ReplyDelete
  2. my absolute favourite. though I make it lil differently. but loved your version...this was our between breaks snacks in college.

    ReplyDelete
  3. Gorgeous pakodas, apt for a rainy day. But i would not mind eating it daily :)

    ReplyDelete
  4. Never tried bread pakora so far, looks incredibly delicious!

    ReplyDelete
  5. fantastic idea of stuffing chutney in bread pakora.

    ReplyDelete
  6. Reminds me of collage days ~ looks rocking good!
    USMasala

    ReplyDelete
  7. Perfect for a rainy day.I prefer to have that alone.sauce may shift the natural flavour..terrific !

    ReplyDelete
  8. yummy snack, easy and delicious one..sure will finish in no time :)

    ReplyDelete
  9. perfect with a cup of tea...looks really tempting

    ReplyDelete
  10. Delicious snack accompanied by tangy chutney.

    ReplyDelete
  11. loved the idea of filling the pakoda...Great with tea on a rainy day

    http://www.panchamrutham.blogspot.com/

    ReplyDelete
  12. Wow crispy bread pakodas looks irresistible, wonderful snacks..

    ReplyDelete
  13. Looks so yummy...Perfect with a cup of hot tea...

    ReplyDelete
  14. hi suja, this comes in really helpful, especially when in a hurry to prepare food. would love this for tea..yum yum, never had this before. have a great weekend

    ReplyDelete
  15. adipoli...koode oru cup masala chayayum venam tto

    ReplyDelete
  16. wowww.... kothiyavanu Suja.. had seen this in several blogs, but without filling it.. this looks amazing :)

    ReplyDelete
  17. Absolutely gorgeous & mouthwatering...

    ReplyDelete
  18. Hey. This looks awesome, I'm gonna try this for Iftar, tomorrow!!

    ReplyDelete
  19. looks delicious. Happy Krishnashtami!

    ReplyDelete
  20. this is a great starter! coating inside is very nice!

    ReplyDelete
  21. yummmmmmmmmm the stuffing looks soooooooooo good!

    ReplyDelete
  22. i love this recipe and your pics make me crave for one.

    ReplyDelete
  23. Thanks all for stopping by and for the sweet comments:)

    ReplyDelete
  24. wow..ethu kandittu vayiloode kappal oodunnu...looks perfect and tempting,,,,yumm!!

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

Ingredients
For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cardamon-2
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp


For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.


Chicken Fry- Kodavu style (Coorg)

Chicken fry Kodavu style (Coorg)
 Kodavu Chicken  Fry is very yummy and easy to make chicken recipe. It is basically a dry preparation.I love experimenting with chicken and one of my cousins  shared this beautiful recipe last week. Star ingredient in this recipe is kachampuli or Coorg vinegar. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. I have earlier posted a Coorg recipe with pork and it also has kachampuli.This chicken fry is unique with right combination of earthy spices and surprise sourness,but it is an extremely delectable chicken fry. You can also use dried kodampuli for this recipe.Serve with rice or chapathi.

Recipe courtesy: My cousin Siddharth 

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Cor…

Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…