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Recipes,Snacks,Light Bites

Jul 24, 2017







Ditch the biscuits and pair this bread pakora with your evening cuppa.


    1 small bowl of Besan
    4-6 slices of white bread
    ½ tsp red chilli powder
    ½ tsp ajwain
    1 pinch soda bicarb
    Salt to taste
    Oil for frying
    1 small bowl of coriander mint chutney ( recipe on Simply Sindhi)
    1 small bowl of Ching's Schezwan Chutne


1. In a bowl mix besan with spices and make a smooth batter by adding water and mixing well, so that there are no lumps.
2. Keep aside for a few minutes. Heat oil in a thick kadhai.
3. Now take two slices of bread at a time.
4. Apply a layer of chutney on both inside surfaces and close, Cut the two slices diagonally into two triangles.
5. Take 2 more slices and apply a layer of Ching’s Schezwan Chutney and close. Cut the slices diagonally into 2 triangles.
6. When oil is hot , dip one triangle in the besan batter and gently drop into the oil . Then put in the second triangle.
7. Fry the triangles by gently turning around till both sides are evenly golden brown.
8. Remove from oil by draining out excess oil .
9. Make pakodas with the remaining slices in the same way. Serve hot.

About Veena GidwaniFollow On


Veena's “I’ve No Time To Cook” Book and YouTube channel are all about simple and quick recipes for working professionals. A self-taught cook, she has appeared on several food shows including 'The Foodie' with Kunal Vijayakar and Mirch Masala.

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