This is the recipe of Mr Ananth Kumar,who runs a tea stall in the street corner and sells tea and bread pakora.
His shop is a temporary structure.He serves bread pakora only in the morning,but tea is served through out the day.He is a commerce graduate from Banaras,since he was unemployed and did not want to work or open a food stall as it required a lot of hard work so he opened a tea stall.He is content with making delicious pakoras and is assisted by his wife,who makes adrakh chai along with him.He is very proud that his children are going to school and he can provide them with tuition money.He proudly says my son is in a private school and my daughters are in the government school.
Thank you Ananth Kumar for sharing your recipe with me.
Bread pakoras with green tomato chutney is a very popular morning snack in Delhi.
Ingredients for chutney:
Green coriander leaves-100 gms,
Desi tomatoes-250 gms or 3( had to add 2 more to adjust to the heat of the green chillies),
Green chilli-5,
Garlic cloves-5,
Black salt-1/2 tsp,
Cumin seeds-1/2 tsp
Pepper corn-1/2 tsp,
Salt to taste.
Ingredients for batter:( for 7 to 8 pakoras)
Besan or gram flour-1 and 1/2 cup,
Ajwain-1 tsp,
Salt to taste,
Water for the batter-2 cups approx.
Ingredients for bread pakoras:
Bread slices-white or brown-10 slices
Boiled potatoes-300 gms or 3,
Mango pwd-1 and 1/2 tsp,
Turmeric pwd-1/2 tsp,
Red chilli pwd-1/2 tsp,
Green chilli-1,
Garam masala-1 tsp,
Green coriander leaves-2 to 3 tbsp chopped,
Salt to taste,
Mustard oil-1 tbsp,
Chaat masala to sprinkle on top.
Note- To make this chutney,desi tomatoes are a must,since they are tangy in taste.You can use the red or green variety.The chutney is a little hot as it adds flavour and taste to the bread pakoras.
Making of batter is important.It should not be too thick nor thin.It has to be of pouring consistency.When you dip the bread in the batter and lift it,the batter should drip and fall down,coating the bread.
Method:green tomato chutney
Grind all the ingredients in a grinder and then add few tbsp of water to adjust the consistency of the chutney.
I had to add two tomato and a little salt to adjust the taste as it was too hot.
Keep aside or store in a bottle.
Batter- Mix besan,ajwain and salt together.
First add 1and 1/2 cup of water,mix and then gradually add more water till you get the right consistency.
Taste salt.
Cover and keep aside while you prepare the potatoes mixture.
Bread pakoras:
Boil the potatoes,peel and grate.
Add turmeric pwd,red chilli pwd,mango pwd,garam masala pwd,chopped green chilli,chopped green coriander leaves and salt.
Mix all together.
Taste seasoning and adjust according.
Heat a pan or kadahi.
Add 1 tbsp of mustard oil,as oil heats up add the potato mixture.
In low to medium heat, bhunno the misture for 5 minutes.
Close gas and take out the potato mixture on a plate.
Let it cool for few minutes.
Take one slice of bread and spread the potato mixture with a knife.
Cover the bread with another slice of bread.
Press together and slice them diagonally.
You can fill and arrange all the slices in a plate.
Heat oil in a kadhai as oil heats up,dip each stuffed bread in the batter holding it gently and coating it evenly from all sides and letting the extra batter drip down.
Lower the heat to low or medium and deep fry the pakoras to light brown,tossing both sides.
Take out in a paper towel.
When serving,sprinkle chaat masala on top.
You can cut them into bite size pieces in a plate and drizzle with green tomato chutney as Mr Ananth serves his customers.
Recipe of chef Samina Jalil of Pakistan!
This is a dry smoked chicken dish made without onions and has dry plums in it!
Ingredients:
Chicken-1 kg- 12 pieces,
Vinegar-1/4 cup,
Salt-to taste,
Ginger paste-1 tbsp,
Garlic paste-1 tbsp,
Coriander pwd-1 tbsp,
Cumin pwd-1 tbsp,
Red chilli pwd-1 tsp to 1tbsp,
Curd-1 and 1/2 cup-beaten,
Green chilli crushed-6 to 7,
Garam masala-1 tsp,
Aloo bukhara or dry plum-100 gms-soaked,
Whole green chillies-5 to 6,
Charcoal-1 piece,
Ghee-1tsp,
Oil-1/4 cup to 1/3 cup.
Note: Chef Samina has used 1 and 1/2 cup of vinegar.
If you plan to use 1 and 1/2 cup of vinegar then use 1 tbsp of red chilli.
In chef Samina`s recipe the chicken is deep fried in oil and then smoked,but I have stir fried the chicken in high heat and smoked it in the end of the cooking.
Method:
Make slits in the chicken and marinate with vinegar and salt.
Cover with a cling film and put in the fridge overnight.
Put the chicken in a strainer and drain out the vinegar.
Let it come to room temperature.
Put kadhai on heat and pour 1/4 cup oil in it.
Stir fry the chicken in high heat till you see brown spots on it.
Take out the chicken and keep aside.
In the same pan,add ginger and garlic paste.
Stir and cover for few seconds as the garlic splutters in oil.
Remove cover and stir fry the paste till they are light in colour.
Add coriander pwd,cumin pwd and red chilli pwd and little water and bhunno for a minute.
Keep the heat to low to medium and then add the beaten curd slowly and keep on stirring the masala till all the curd is used.
Add crushed green chillies and little salt.
Remove the seeds of the soaked plum and add it into the kadhai.
Add the stir fried chicken and whole green chilli.
Mix and lower the heat and put on dum for 15 to 20 minutes or till the chicken is tender.
Taste salt.
When the chicken is on dum,let the charcoal burn in the side burner.
Once the chicken is cooked and the charcoal is also lit ,close gas.
Remove the cover and put a small square foil in the center of the kadahi.
Using a tong,lift the burning charcoal and put it on the foil.
Pour 1 tsp of ghee on the burning coal and quickly cover with a lid.
Smoke will come out from the burning charcoal.
Leave it covered for 2 to 3 minutes or till the smoke is no more.
Remove the foil with charcoal and let it be covered for few more minutes.
The chicken inhales the smoke and when you taste the chicken it gives out a smoky flavour.
Enjoy the smoky flavoured chicken with roti,raita and green salad.
