Its been a very hot summer this year and almost everyday I have been trying to make something chilly like smoothies & lemonade as thirst quenchers. With extreme heat, we have been avoiding outdoors mostly this summer. I try making a few new snacks whenever I have some time in the afternoon and I now look forward to making them everyday since they don't require a lot of thought and could be pretty satisfying for a mini meal. I try to keep it healthy as much as possible like Yogurt parfait, Fruit medley, Fruit muffins etc.
Today, for a change I tried a hot and savory snack - Bread Pakoras. This is a great snack when you have those few extra slices of bread that you don't want to waste. And a great tea-time snack too!
For the Batter
- Gram Flour (Besan) - 1 cup
- Rice flour - 2 tbsp
- Chilli powder - 1/2 tsp
- Baking soda - a pinch
- Salt - as required
For the Stuffing
- Bread Slices - 6 (White or Wheat, medium size)
- Potatoes - 1 large
- Chopped vegetables - 1/2 cup (Peas, Carrots, French beans - mixed)
- Ginger - 1 tsp (finely chopped)
- G.Chillies - 2 (finely chopped)
- Cumin seeds - 1/2 tsp
- Corriander leaves - a hand full (finely chopped)
- Salt - as required
- Green chutney (Optional) - 1 tbsp (store bought is fine)
- Oil to deep fry
- Boil the potatoes, peel and mash them. Set aside.
- Boil all other vegetables together, drain and save the water, mash the vegetables slightly with a laddle.
- Add the mashed potatoes to the vegetables and mix well.
- Now add salt, ginger, g.chillies, cumin seeds and corriander leaves and mix well to make a thick stuffing.
- Make 6 medium sized balls out of this mixture and arrange it on a plate.
- Heat oil for deep frying.
- Prepare the batter by mixing all ingredients given under batter along with some water. The batter needs to be a little watery and not thick.
- Transfer the cooked water from the vegetables in a wide bowl.
- Take a bread, cut off the crusts and quickly dip the slice in the vegetable water. The slice should be fully wet, but not over soaked.
- Place the wet slice flat on your palm, use the other palm and squeeze out the excess water.
- Spread the green chutney on the bread and then place a vegetable ball on the slice. Cover it with the slice and seal the top. To make it easy, I usually use a round shaped cookie cutter and cut the wet slice to a round slice - this is easy to cover and seal the stuffing. If not, you can still make it with square slices and remove the excess bread left at the top while sealing.
- Dip it in the batter and deep fry it in oil under medium heat until golden brown.
- Repeat it with all other slices and drain the excess oil in a paper towel.
Serve hot with sweet chutney and hot tea!