Bread Pakora

Ingredients:

• Bread slices-8
• Gram flour-1 cup
• Amchoor-1/2 tsp.
• Red chili powder-1/2 tsp.
• Black pepper powder-1/4 tsp.
• Cumin powder (Roasted) -1/2 tsp
• Mashed potatoes-1 cup
• Gram masala-1/4 tsp
• Chopped mint leaves-1/4 cup
• Oil – As needed
• Onion(chopped)-1
• Mustered sed-1/2 tsp
• Black salt powder-1/4 tsp
• Baking powder-1/4 tsp
• Salt- to taste
  

Method:

Cut each bread slice into two (triangular pieces). Mix gram flour, red chili powder and salt. Add water and beat with your hands to make smooth hammer. It should not be very thick. Mix mashed potatoes, chopped mint leaves, black salt powder, cumin powder, amchoor and black pepper powder.Heat two tablesapoon oil in a fryaing pain and add mustard seeds in the oil when it is hot.then add chooped onion in the frying pan and fry untill brown , now add all mixture in it and roll a little.stuffing is ready. Divide the potato mixture into 8 parts. Keep potato mixture between the two parts of each bread slice. Similarly stuff all the eight slices. Deep fry bread pakoras in heated oil until golden brown. Serve hot with chutney, pickle or sauce. Eat with your friends, family.

Jodhpuri Kachori

Ingredients

For Cover

• Plain flour (meda)-250 Gms
• Oil-50 gm
• Salt to taste
• Water -100gms

For Filling

• Yellow moong dal washed and soaked for 1/2 hour-1 cup
• Grams masala-1 tsp
• Red chili powder-1 tsp
• Dhania (coriander) powder-1/2 tsp
• Coriander seeds crushed coarsely-1/2 tsp
• Fennel (saunf) seeds crushed coarsely-1/2 tsp
• Cumin seeds-1/2 tsp
• Coriander leaves finely chopped-1 tsp
• 2-3 Pinches asafoetida
• Oil-1 tbsp:
• Salt-As per taste

Method

For Cover
Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes.

For Filling
Put plenty of water to boil and add dal in it. Boil dal for 5 minutes, drain and cool a little. Heat oil in a heavy pan and add all seeds whole and crushed allow seething. Add all other ingredients and mix well. Do not smash the dal fully but make the mixture hold well. Remove from fire, cool .Divide into 15 portions. Shape into balls with greased palms. Keep aside.

To Proceed

Make a paste with water, of flour for patching. Keep aside. Take a ping pong ball sized portion of dough and mold into round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to split. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste .Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crunchy. Small foam must appear over kachori. Drain and serve hot with green and tamrind chutneys.