Bread pakoras

The hubby loves bread pakodas, because it reminds him of Delhi winters, and meals grabbed after cricket practice. Though I love them too, I rarely make bread pakodas, because there is far too much oil to be handled after the pakodas are made. But sometimes, one makes an exception!

For the stuffing
2-3 potatoes, boiled and mashed
1/2 capsicum chopped fine
1 medium onion chopped fine
1 tsp ginger garlic paste
haldi, jeera powder, dhania powder and salt to taste
oil

For the batter
1/3 cup besan
1 tsp garam masala powder
salt to taste
1/4 tsp baking soda

Bread
Oil for frying


Method
Heat the oil, and saute the onions and ginger garlic paste till the onions turn transparent
Add the capsicums, and saute till soft
Take off the heat, and mix well with the mashed potatoes and the spices. Keep aside

Make a batter with the besan, spices and sufficient water. Keep aside

Spread a layer of the stuffing between two slices of bread, press down, and cut into triangles. Dip in the batter and deep fry. Drain on kitchen towels and serve.

The oil should be hot when you put the pakodas in- to check it the oil is hot enough, drop a bit of the batter in. If it rises to the top immediately, it is done.