Tricolor bread pakoda recipe | How to make chutney bread pakoda | Bread pakoda recipe
Bread pakoda is a very popular weekend snack. I used to wait for a Sunday or for a rainy day to gulp the very tasty and fried bread pakodas. Until I got married I was making the plain bread pakodas or making them by stuffing aloo in between till my mother in law taught me how to make the tri coloured bread pakodas. tomato ketchup on one side and green spicy chutney on the other side sandwiched together, made a perfect sweet and spicy combination.
Though we can use any bread to make this recipe, but I would recommend a white bread for this. A white flattened bread using a rolling pin is best to get the right shape and taste. We can serve the bread pakodas with tamarind chutney or mint chutney. Since these layered pakodas already have the chutneys stuffed between them, so these can be enjoyed without making chutney.
I am writing this recipe on a special demand of my friend Ranu who is a hard core fan of these fried bread pakodas and the credit for this goes to my mother in law.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 8 Bread Slices
- 2 tbsp tomato ketchup / tamarind chutney
- 2 tbsp coriander chutney
- 2 tbsp cream/ malai
- 1/4 tsp haldi/ turmeric powder
- 1 cup Besan
- 1/4 tsp red chilly powder
- 1/4 tsp ajwain
- 1/4 tsp asafoetida/ hing
- salt (to taste)
- 1/2 tbsp freshly chopped coriander
- water (for the batter)
- oil (to fry)
Ingredients
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Instructions
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In a deep mixing bowl, take besan.
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Put hing, ajwain, haldi, red chilly powder, and salt to the besan.
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Slowly start adding water to the besan batter and make a slightly thick consistency paste, so that it can easily cover the bed slices.
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Now take the breads and flatten them using a rolling pin.
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Take 2 tbsp of cream/ malai and mix 1/4 tsp of haldi to it. We make this mixture to give our pakodas a creamy texture in between the layers with a yellow touch.
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Now take four flattened bread slices. On the first bread apply ketchup and spread it evenly.
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On the second flattened bread apply the yellow cream/malai.
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On the third flattened bread apply the coriander chutney.
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Next, assemble all the bread slices together. First put the red one on the base, then the yellow one, then the third one and finally cover it with the fourth flattened bread.
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Now take the layered sandwich and dip it in the besan batter already prepared.
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To make the bread pakodas more crispy add 1 tsp of vinegar to the besan batter and simultaneously add the smoky hot oil 1-2 tbsp in the batter.
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In the mean time , heat enough cooking oil in the kadhai to fry the pakodas. Once the oil is smoky hot, lower the flame and calmly place the covered layered breads in the oil.
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Flip the pakodas and fry them on low flame for 2-3 minutes.
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Remove the pakodas on an oil absorbent paper and cut into 4 parts.
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Serve hot with tea or coffee.