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BREAD PAKORA WITH CORIANDER SPINACH CHUTNEY
Author:
Sandhya Hariharan
Ingredients
For Bread Pakora -
1
Cup
Gram Flour
½
Tsp
Garam masala
¼
Tsp
Chilli Powder
½
Tsp
Carom Seeds
Ajwain
¼
Tsp
Turmeric Powder
¾
Tsp
Salt
Approx
Oil for frying + ½ tsp for the batter
3
Bread slices – Farm house bread
For Coriander Spinach Chutney - Recipe adapted from the book Food of the Grand Trunk Road
½
Bunch Coriander Leaves
10
Spinach Leaves or handful
½
“ Ginger
1
Clove
of Garlic
1
Green chilli
4
Tsp
Yogurt
½
Tsp
Dried Mango Powder
Amchur
½
Tsp
Cumin Powder
A squeeze of Lemon Juice
Salt to taste
Instructions
For Bread Pakora:
Heat the oil in a kadai or a non-stick pan.
In a large deep vessel, mix all the dry ingredients for bread pakora
except for bread . Add water slowly, giving the batter a good stir until
desired consistency is achieved. The batter should be neither too thick, nor
too thin.
Slice the bread in to 4-6 pieces triangle. Dip each slice into the
batter and slide it in the heated oil. Fry on medium flame until they are
crispy and golden brown. Drain the pakora’s on a tissue paper to ensure all
the extra oil is absorbed. Repeat the process for the rest of bread
triangles.
Enjoy your hot bread pakora’s this winter with green chutney and some
masala chai.
For greens packed Chutney
Wash
the greens, ginger - garlic under running tap water. Chop them roughly
and place them in a blender along with yogurt and green chilli. Add
water just enough, if necessary to achieve a suitable consistency.
Add
amchur powder, required salt and a squeeze of lemon juice to the chutney.
Give it a good mix and transfer it to container to be served.
Notes
This
chutney can be freezed and will still stay fresh up to a week for sure.