Bread Pakora(street corner)

 

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.