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Ingredients:
Bengal gram flour (besan) - 1/4 cup
Rice flour - 1 tblsp
Onions - 2
Ghee - 2 tsp
Cooking soda - a pinch
Green chillie - 2
Chopped mint and coriender leaves - 1 tsp
red chillie powder - 1 tsp
Cashewnuts - few
Bread slices - 8
Sour butter milk - 2 tsp
Oil for frying
Method:
Slice onions and chillies lenghtwise
Remove crusts from the bread slices and cumble coarsely
Sprinkle some butter milk to this and keep aside for 1/2 an hr
Rub the ghee and soda for some time until it is fothy. Mix all the ingredients including the bread and mix well.
If the dough is very dry add some water.
Now heat oil in a pan and using the finger crumble the dough in hot oil. Deep fry till they are crispy.
Serve with sweet tamrind and date chutney.
Please note that the pakora batter should be with less water compared to the bhajjia batter.
Bengal gram flour (besan) - 1/4 cup
Rice flour - 1 tblsp
Onions - 2
Ghee - 2 tsp
Cooking soda - a pinch
Green chillie - 2
Chopped mint and coriender leaves - 1 tsp
red chillie powder - 1 tsp
Cashewnuts - few
Bread slices - 8
Sour butter milk - 2 tsp
Oil for frying
Method:
Slice onions and chillies lenghtwise
Remove crusts from the bread slices and cumble coarsely
Sprinkle some butter milk to this and keep aside for 1/2 an hr
Rub the ghee and soda for some time until it is fothy. Mix all the ingredients including the bread and mix well.
If the dough is very dry add some water.
Now heat oil in a pan and using the finger crumble the dough in hot oil. Deep fry till they are crispy.
Serve with sweet tamrind and date chutney.
Please note that the pakora batter should be with less water compared to the bhajjia batter.
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