ब्रेड पकोड़ा बनाने की सही विधि, How to make Bread Pakoda

Ingredients

• 3 tablespoons Coriander Seeds (Roasted until golden, then ground)
• 2 tablespoons Fennel Seeds (Roasted until fragrant)
• 1 teaspoon Fenugreek Seeds (Roasted lightly)
• 5 tablespoons Amchur Powder (Dried mango powder for tanginess)
• 2 tablespoons Dry Ginger Powder (Ground ginger, adds warmth)
• 1 tablespoon Mint Powder (Dried mint leaves ground to a fine powder)
• 1 tablespoon Dry Milk Powder (Adds richness to the spice mix)
• 1 tablespoon Red Chili Flakes (Adjust for heat level)
• 1 teaspoon Asafoetida (Hing) (A pinch of hing for depth)
• 1 teaspoon Plain Salt (Fine table salt)
• 1 teaspoon Black Salt (Kala Namak) (Adds a subtle sulfur note)
• 1 tablespoon Yellow Chili Powder (Mild heat and color)
• 4 tablespoons Anardana Powder (Dried pomegranate seed powder for tangy flavor)
• 0.25 teaspoon Citric Acid (Provides extra sourness)
• 2 tablespoons Turmeric Powder (For vibrant color)
• 1 tablespoon Roasted Neem Leaves (Crushed; adds subtle bitterness)
• 1 tablespoon Cumin Powder (Roasted for extra aroma)
• 1 tablespoon Ajwain (Carom) Powder (Dried, adds a slight thyme‑like flavor)
• 750 grams Boiled Potatoes (Boiled, peeled and mashed (about 3 medium potatoes))
• 0.5 teaspoon Salt (for potato filling) (Adjust to taste)
• 0.5 teaspoon Turmeric Powder (for potato filling)
• 1 tablespoon Coriander Powder
• 0.5 teaspoon Roasted Cumin Powder
• 1 tablespoon Kasuri Methi (Dried fenugreek leaves, crushed)
• 4 tablespoons Bread Pakoda Spice Mix (Portion of the prepared Chandni Chowk spice blend; adjust for heat)
• 1 cup Coarse Gram Flour (Besan) (Provides texture; about 120 g)
• 1 cup Fine Gram Flour (Sifted Besan) (Sifted for a smooth batter)
• 0.5 cup All‑Purpose Flour (Secret ingredient for extra crispness)
• 0.5 teaspoon Salt (for batter)
• 0.5 teaspoon Ajwain Seeds (Crushed)
• 1 pinch Asafoetida
• 1 pinch Turmeric
• 1.5 cups Water (Add gradually while whisking to avoid lumps)
• 3 tablespoons Refined Vegetable Oil (For tempering; plus extra for deep‑frying (≈2 cups))
• 8 pieces Bread Slices (White sandwich bread; slightly stale works best)

Instructions

1. Roast Whole Spices

   Heat a dry iron pan over medium heat. Add 3 Tbsp coriander seeds, 2 Tbsp fennel seeds, and 1 tsp fenugreek seeds. Roast, stirring constantly, until fragrant and lightly golden (about 5 minutes).

   Time: PT5M

2. Roast Neem Leaves

   Add a handful of neem leaves to the same pan, roast on low heat for 2 minutes until crisp. Remove and set aside to cool.

   Time: PT2M

3. Grind Spice Mix

   Transfer the roasted seeds, neem leaves, and the remaining dry spices (amchur, dry ginger, mint powder, dry milk powder, chili flakes, hing, salts, yellow chili powder, anardana, citric acid, turmeric, cumin powder, ajwain powder) into a grinder. Pulse until a fine powder forms.

   Time: PT5M

4. Boil Potatoes

   Place 750 g potatoes in a pot, cover with cold water, add a pinch of salt and bring to a boil. Cook until tender (≈15 minutes). Drain and let cool.

   Time: PT15M

   Temperature: 100°C

5. Mash Potatoes

   Peel the boiled potatoes and mash them in a bowl until smooth. No lumps.

   Time: PT5M

6. Season Potato Filling

   To the mashed potatoes add 0.5 tsp salt, 0.5 tsp turmeric, 1 Tbsp coriander powder, 0.5 tsp roasted cumin powder, 1 Tbsp kasuri methi, and 4 Tbsp of the prepared Bread Pakora spice mix. Mix thoroughly and set aside.

   Time: PT5M

7. Tempering Oil

   In the same iron pan, heat 3 Tbsp refined oil on high flame until shimmering. Add 0.5 tsp ajwain seeds, 0.5 tsp cumin seeds, a pinch of hing, 1 Tbsp coriander seeds, and 1 Tbsp fennel seeds. Fry for 2 minutes until the cumin cracks.

   Time: PT2M

8. Cook Potato Masala

   Add the seasoned potato mash to the tempered oil. Sauté on medium heat for 5‑6 minutes, stirring continuously, until the mixture turns slightly golden and the raw flour taste disappears.

   Time: PT6M

9. Prepare Besan Batter

   In a large mixing bowl combine 1 cup coarse besan, 1 cup fine besan, 0.5 cup all‑purpose flour, 0.5 tsp salt, 0.5 tsp crushed ajwain, a pinch of hing, and a pinch of turmeric. Whisk together, then gradually add 1.5 cups water while stirring to obtain a smooth, lump‑free batter of medium thickness. Let the batter rest for 15 minutes.

   Time: PT15M

10. Assemble Bread Pakoras

    Lay a bread slice flat. Place a generous spoonful of the hot potato masala in the centre. Fold the four corners toward the centre, forming a compact parcel. Dip the folded edges into the rested batter, ensuring all seams are sealed.

    Time: PT10M

11. Heat Oil for Deep Frying

    In the iron skillet, add enough oil (≈2 cups) for deep frying. Heat on high flame until the oil reaches 350°F (175°C). Test with a tiny drop of batter; it should rise immediately and sizzle.

    Time: PT5M

    Temperature: 350°F

12. Fry Bread Pakoras (Double Fry)

    Gently slide each assembled pakora into the hot oil. Fry for about 30 seconds on the first side, then remove and set aside on a paper towel. Return the pakora to the oil and fry for 2‑3 minutes per side until deep golden and crisp. Repeat for all pieces, ensuring oil temperature stays steady.

    Time: PT8M

    Temperature: 350°F

13. Drain and Serve

    Remove the fried pakoras with tongs, place on paper towels to absorb excess oil. Serve hot with green chutney, tamarind sauce, or ketchup.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g