Name: Bread Pakoda with Sambhar and Coconut Chutney recipe by Lata Lala at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: For the bread pakoda:; 8 Bread slices, cut into halves ( 1 or 2 days old bread ); Fresh coriander leaves chopped; Lal mirch powder to taste; Besan 1 katori/ bowl; Salt to taste; To make the outer layer:; Handful of fresh coriander leaves; Chat masala 1/2 tsp; Lal mirch powder 1/2 tsp; Lemon juice 2 tsp; Garam masala powder 1/2 tsp; Onions chopped 1; Boiled potatoes 2; A pinch of soda; Salt to taste

ABOUT Bread Pakoda with Sambhar and Coconut Chutney RECIPE

Surprised na! You read it right Bread pakoda with Sambhar and chutney. It is a hot favourite street food from my native Gandhidham in Kachchh- Gujarat.

Ingredients Serving: 2

For the bread pakoda:
8 Bread slices, cut into halves ( 1 or 2 days old bread )
Fresh coriander leaves chopped
Lal mirch powder to taste
Besan 1 katori/ bowl
Salt to taste
To make the outer layer:
Handful of fresh coriander leaves
Chat masala 1/2 tsp
Lal mirch powder 1/2 tsp
Lemon juice 2 tsp
Garam masala powder 1/2 tsp
Onions chopped 1
Boiled potatoes 2
A pinch of soda
Salt to taste

Instructions

Boil and peel the potatoes, then roughly chop them into pieces.
In a pan, heat the oil. Add the chopped onions and saute on a high flame. After few minutes, add the boiled and chopped potatoes. Put above mentioned masalas one by one and turn off the flame. Put in the lemon juice and garnish with fresh coriander leaves.
Now take the bread slices and cut them in slanted pieces. Fill in the potato masala in between and press with your palms. Leave it open for a few minutes in the open to dry.
Now dip this bread sandwich into the besan ka jhol. Deep fry them on a medium to slow flame till they are crisp and golden.
Serve these hot and crispy bread pakodas with sambhar and coconut chutney.

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