"Bread Pokara’s are fritters that are derived from India. Usually, pakora's can be made with potatoes, brinjal, onions, paneer, and many more."Serves 2 | Prep Time 15 minutes | Cook Time
Why I Love This Recipe
This was my favorite childhood dish which my mother used to prepare in evening snacks.
Ingredients You'll Need
• 4 slices Bread
• Oil for deep-frying
• 1 cup boiled, peeled, and mashed potatoes
• 1/2 tsp mustard seeds
• 5 to 6 curry leaves
• 1/4 cup boiled and coarsely mashed green peas
• 1/4 tsp turmeric powder
• 1 tsp ginger-green chili paste
• 1 tbsp finely chopped coriander
• salt to taste
Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
Add the potatoes, green peas, turmeric powder, ginger-green chili paste, coriander, and salt, mix well and cook on a medium flame for 2 minutes.
Divide into 2 equal portions and keep aside.
Place a slice of bread on a clean, dry, and flat surface and spread a portion of the aloo masala evenly over it.
Place another slice of bread over it, press lightly, and cut it diagonally into 2 equal pieces.
Dip one piece at a time in the batter, and deep-fry on a medium flame till it turns crisp and golden brown from both sides. Drain on an absorbent paper.
Repeat last 3 steps with the remaining bread.
Enjoy the dish with your favorite chutney