STUFFED BREAD PAKODAS with INDIAN MASALA CHAI

-

I've written mine favorite receipe for east US people who are gonna face sandra and will be staying home. So stay put and be safe at home and have this tasty treat and enjoy at home with family.
This receipe is a favorite among delhi people and can be found everywhere in delhi eateries.
Most liked during rainy season and winters in india and around



Bread Pakodas

Masala Chai

INGREDIENTS (BREAD PAKODA FILLING)
 1) 5 Medium sized boiled potatoes mashed
 2) 3 Tablespoons of chopped Cilantro/Coriander/Dhania Leaves
 3) 2 Teaspoons of Red chilli powder
 4) 2 Teaspoons of Dry Mango/Amchur powder
 5) 1/2 Cup of Mint/Pudina coriander chutney
 6) 1/2 Teaspoon of Black salt/Rock Salt
 7) 1/2 Cup of Boiled peas mashed
 8) Thin Slices of Onion
 9) Thin Slices of Paneer/Cottage Cheese
10) Chaat Masala to Taste
11) Salt to Taste
12) 2 Chopped Green Chillies

INGREDIENTS (BREAD PAKODA BATTER)
 1) 4 Cups of Besan/Chickpea powder
 2) 2 Teaspoons of Red chili powder
 3) 2 Teaspoons of Garam Masala powder
 4) 1/2 Teaspoon of Ajwain/Carrom seeds
 5) A pinch of Asafoetida
 6) 8 Slices of Brown or White Bread
 7) Water according to use
 8) Salt to Taste
 9) Oil for frying Bread Pakodas

INGREDIENTS (CHAI MASALA)
 1) 100 gms Saonth/Dry Ginger Powder
 2) 100 gms saunf/Fennel Seeds
 3) 50 gms Elaichi/Cardomom
 4) 50 gms Big Elaichi/Black Cardomom
 5) 25 gms Dalchini/Cinnamon
 6) 25 gms kalimirch/Black Pepper whole
 7) 25 gms Long/Cloves whole

* Grind all the Chai masala ingredients in a grinder and keep it in an air tight  
   box for furter use
* Chai masala can also be made without dry ginger powder
* If Both Dry and fresh ginger is added then tea becomes very spicy
* Add eighter of Fresh or Dry Ginger as per preference

PREPARATION TIME: 20 mins

HOW TO PREPARE BREAD PAKODAS:

 * First prepare the filling and keep aside -
    * Mix Mashed Potatoes and Mint Coriander chutney in a bowl
    * Add Mashed Peas, Red Chilli, Amchur and Mix well
    * Add Cilantro and Chopped Green Chillies and Mix
    * Add Black Salt and Salt according to taste and keep aside

 * Second prepare the batter -
    * In a bowl mix besan, asafoetida, red chilly & garam masala
    * Add Ajwain and Salt to taste
    * Add 1/2 Cup water and mix well to form a lump free batter
    * Batter should not be too thick nor too thin
    * Dip a spoon in batter to check batter consistency
    * If batter leaves a thick coating on spoon then it is ok
    * Add a spoon of oil and mix well
 * Frying Bread Pakoras -
    * Heat oil for deep frying the pakoras in a wok
    * Apply mint-coriander chutney on 4 slices of bread and
       on rest 4 slices apply tomato ketchup
    * Apply 1 tbsp of the potato filling on each slice evenly
    * keep Paneer and Onion slices on all chutney spread bread slices
    * Sprinkle Chaat Masala on paneer and onion slices
    * Cover it with Ketchup spread bread slices
    * Just slightly press the sandwich well
    * Take the sandwich and dip it in besan batter
    * Coat the stuffed bread sandwich evenly with besan batter
    * Do not to keep the sandwich a long time in the batter
    * Deep fry the pakodas till they are crisp and golden brown
    * Cut the Pakodas in triangular shape as shown in picture
    * Sprinkle some chaat masala and   
    * Serve them hot with tomato sauce/Mint coriander chutney 

HOW TO PREPARE INDIAN MASALA CHAI - serves 4 people  
* Boil 2 cups of water in a pan 
* Add 1 Teaspoon of Chai masala(See Above for chai masala receipe) 
* Add 1 Teaspoon of grated ginger 
* Let it boil for few mins 
* Then Add 2 cups of milk and let it boil for few mins 
* Finally add Tea Leaves/Chaipatti 
* After few boils sieve the tea in cups 
* Serve with hot Bread Pakodas 
 

Comments

  1. AnonymousApril 24, 2013 at 8:55 PM

    yummy... will make it tonight ... :)
    Thanks for the superb recepie!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

-
Image
Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl
Read more

RARE MUSHROOM - RUGDA

-
Image
RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon
Read more

Chana Veg Pulyani (Fusion of Pulao and Biryani)

-
Image
  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te
Read more