Recipe - Bread pakora chaat

(Bread fritter dipped in chickpea flour)

Summary

This base of this recipe allows you to make different kinds of fritters with Potato, Onion, Green pepper, Raw Plantain, Eggplant, Fresh leaf spinach and so on...

Ingredients

• Besan (gram flour/chickpea flour) - 1 cup
• Rice flour -1 tablespoon (optional)
• Bread - 2 slices (crust removed) cut the bread into four equal halves.
• Chopped Onion - small bowl(approximately half an onion if you are using the medium sized onion grown in USA)
• Chopped Tomato - 1 table spoon
• Cilantro - 1 table spoon
• Green chillies - 1/4 serrano pepper (optional - chop it coarse and fine)
• Red chilly powder - 1/2 teaspoon (according to spice level)
• Lemon juice - 2 teaspoons
• Chaat masala - 1/2 teaspoon
• Salt to taste - 1/2 teaspoon

Process

• Preparing the batter to dip bread slices:
  • Besan (gram flour) - 1 cup
  • Rice flour - 1 tablespoons (optional) gives crispiness to the mirchi bajji.
  • Ajwain (carom seeds or vaamu) - 1/4 tsp each
  • Red chilly power - 1/2 teaspoon.
  • Salt according to taste - approximately - 1/2 teaspoon.
  • Water 3/4 cup approximately.

• Mix them in a wide bowl so that when you dip the bread they are easy to dip.
• Prepare medium thick batter consistency slowly adding water to it.

Deep-frying:

Take 3 cups of oil in a deep bottomed skillet. Heat the oil on medium-high. Dip the bread slice one at a time in the batter so that both sides of the bread are well coated with the batter and gently drop the bread in the skillet and deep fry until golden. (Do not leave the bread in the batter, it will get soggy. Dip the bread in the batter when you are ready to fry it in the oil).

Remove them on to a paper towel covered plate to soak the excess oil and let it cool a minute or two.

Take the chopped onions, tomatoes, cilantro, green chillies (optional) to the cut bite size bread pakoras and mix all of them in a bowl.

After mixing all of the above in the bowl, garnish the bread pakora chaat with lemon juice, red chilli powder (according to spice level), 1/2 teaspoon chaat masala. and a little salt to taste.

# Servings - 2