Bread Pakoda with a Zucchini Twist

About Bread Pakoda with a Zucchini Twist

Ingredients

• White bread 4 slices
• Medium yellow zucchinis, cut into thin round slices 2
• Gram flour 2 cups
• Salt to tase
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Cumin powder 2 tsps
• Carom seeds (ajwain) ½ tsp
• Beaten yogurt 1 cup
• Sweet tamarind chutney as required
• Spicy mint chutney as required
• Oil to deep-fry
• Black pepper powder to taste
• Tomato ketchup to serve

How to Make Bread Pakoda with a Zucchini Twist (Stepwise Photos)

Method

1. Take gram flour in a mixing bowl, add salt, red chilli powder, turmeric powder, cumin powder, carom seeds and hung yogurt and mix well. Add a little water and whisk to a smooth batter. The batter should neither be runny nor too thick.
2. Heat sufficient oil in a kadai.
3. Apply the sweet tamarind chutney generously on 4 bread slices. Spread spicy mint chutney generously on the remaining 4 slices.
4. Arrange the zucchini slices on the slices spread with tamarind chutney. Sprinkle a little salt and pepper powder over the zucchini slices. Cover with the slices with mint chutney, the chutney side facing the zucchini slices and press gently.
5. Trim the edges of the bread gently and then cut each sandwich into 2 triangles.
6. Dip each triangle in the gram flour batter and gently slide into hot oil and deep-fry till golden. Drain on absorbent paper.
7. Arrange the pakodas on a serving platter and serve hot with a bowl of tomato ketchup.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps