Enjoy the fading winter evenings with bread pakoras and a cup of chai.
• 3 large potatoes boiled and mashed coarsely
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 large onion chopped very fine
• 2 green chillies chopped very fine
• 1 tsp cumin seeds
• 6-8 cloves garlic chopped very fine
• 10 slices bread (you will get the best results with a bread that is a day or two old)
• 1/2 cup bengal gram flour (besan)
• 3/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• Salt to taste
• Vegetable/ canola/ sunflower cooking oil for deep frying
Mix the bengal gram flour, 1/4 tsp turmeric powder, red chilli powder and salt to taste in a large bowl. Add a little water at a time and mix to make a thick batter. Ensure there are no lumps in the batter. Keep aside.
Heat 2 tbsps of oil in a deep pan on a medium flame and add the cumin seeds. When they stop spluttering add the garlic and fry till soft.
Now add the onion, green chillies and cook till the onion is transparent.
• Add 1/2 tsp tumeric powder and mix well.
Add the mashed potato and blend all ingredients till well mixed. Season with salt as necessary. Turn off the fire.
Lay the slices of bread out on a cutting board and put a generous quantity of the potato mixture on 5 of the slices. Spread to cover the entire surface.
Cover with another slice of bread. At this stage you can trim the edges or leave them on. Now cut the sandwich into quarters.
Heat the oil for deep frying in a suitable pan, on a medium flame.
Stir the bengal gram flour batter that was kept aside (the water tends to separate from the other ingredients when kept aside for a while) to ensure all ingredients are well mixed. Now take each quarter sandwich and dip in the batter to coat well on all sides.
Deep fry the batter-dipped sandwich, stirring and turning ocassionally till it is golden on both sides.
Remove from the oil and drain well on paper towels.
Serve hot with Tamarind and/ or Mint-Coriander Chutneys.