The rain outside my house is still going strong and i am totally hooked to all my comfort food. I am reminiscing all the fried pakoras (fritters) we used to enjoy with masala chai during monsoons and that is the memory i want to relive today. With my latest obsession for all things non-fried (:P), i am recreating a skillet version of one of my favorite fritters, bread pakora. Lets check out this fun recipe for Over Stuffed Bread Tava Pakora.
If there is one dish that defines the mood board of all Indian dishes for “monsoon comfort food”, it has to be a humble Bread Pakora. It is crispy on the outside and bursting with hot, spicy, tangy flavours inside. I like to define bread pakoras as 2 slices of bread sandwiched with “awesomeness inside”.
Today i woke with all the inclination to recreate my mother’s recipe and relive the memories. I was not really interested in heating up all that oil for frying a few bread pakoras and decided to prepare them on skillet instead. Since i was going to enjoy it all by myself, i decided to make it even better and over stuffed it … coz frankly, one can never have enough stuffing right ? 😛
I am going the traditional route with my stuffing and making a spicy, chunky and garlicky potato Peas stuffing with loads of coriander and an array of spices.. now thats making me so hungry already !! So, let jump to the recipe right away 🙂
Over Stuffed Bread Tava Pakoras
Over stuffed bread tava pakora
- 4 slices of bread
- 1 tablespoon oil for roasting the pakoras
- 2 Potatoes, boiled and roughly mashed
- 1/2 cup Peas, par boiled (if using frozen, thaw it and keep ready)
- 2-3 cloves of garlic
- 1 tablespoon oil
- handful of fresh coriander, roughly chopped
- salt to taste
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 small green chili, finely chopped
- 1 tablespoon crushed dried coriander seeds
- 1 tsp garam masala
- 1 tsp dry mango powder
- 2 tablespoons chickpea flour
- salt to taste
- 2 tablespoons water
- 1 tsp oil
- Take a pan. Add oil and heat. Once the oil is hot, add in garlic and saute for a couple of seconds.
- Add in peas and saute for a couple of minutes. Next, add in salt, turmeric powder, red chili powder, green chilies and coriander powder and mix well.
- Once the peas are soft, add in mashed potatoes and mix gently. The potatoes will start to get the yellow hue from the turmeric. Roast the potato mix on medium heat for a couple of minutes.
- Sprinkle fresh coriander on top. Add in the garam masal and dry mango powder. Mix gently. The stuffing is ready.
- Now, take 2 slices of bread and generously stuff the filling between the slices. Gently press the top bread onto the filling so that the bread sticks to the filling and remain together. Keep aside.
- Now, take a bowl and add the chickpea flour to it. Slowly add in oil and water to it and using a wire whisk or a fork, whisk the mixture to make a smooth batter. The batter should not be too runny.
- Heat a skillet and add a little oil to the skillet. Gently dip the bread sides in the chickpea batter and roast on the skillet till crunchy on both sides. The bread pakora is ready. Divide the bread pakora into 2 triangles.
Serving size : 1 bread pakora triangle.
Serving sauces :
So, how is that for a rainy day treat ?? You go ahead and make some for yourself too 🙂