- Place potato in a small bowl and mash. Add onions, chilies, and coriander leaves. Season with salt. Mix. Set aside. Place chickpea flour, ground turmeric, red chili powder and baking soda in a bowl.
- Add water little by little to make smooth batter with pouring consistency. Place coriander leaves, mint leaves, lemon juice, chili, ground cumin and yogurt in the small bowl of a food processor. Process until smooth. Season with salt. Set aside.
- Spread 2 bread slices with mint chutney and the other two slices with tomato sauce. Top the mint bread slices with potato mixture. Press down lightly. Place the bread slices with the tomato sauce on top. Press down lightly. Cut each sandwich crosswise into halves. Dip each slice in batter and deep fry until golden. Drain on absorbent towel. Cut into halves again. Serve hot with your favorite chutney.
Stuffed bread pakoda
#myrecipe
By Shaalini Shaalu
Mar, 11th
593
Servings
2 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Potato
- Onion
- Red chilli
- Corinader
- Salt
- Besan
- Turmeric
- Baking soda
- Mint
- Green chillies
- Cumin
- Lemon
- Curd
- Mint chutney
- Oil
- Tomato sauce
