Arjan’s Bread Pakora

Yields: 20 pieces

Ingredients:

Stuffing:

1 tsp chili powder

½ tsp cumin

½ tsp freshly cracked black pepper

1 tsp coriander powder

¾ tsp salt 2 garlic cloves, minced (equivalent to 2 tbsp)

½ tbsp freshly minced ginger

1 shallot, finely chopped

1 large russet potato

2 green chilis, chopped (equivalent to half of a standard 4 oz can, drained)

Batter:

1 tsp chili powder

¼ tsp salt

2 cups chickpea flour

½ cup cilantro, chopped

1 cup water (add more as needed)

10 slices of white bread

Neutral oil for frying

Chaat Masala topping

Steps:

Stuffing:

1. Boil a few cups of water. As the water is boiling, peel and chop your potato. Add to the boiling water and cook until fork tender. Drain and mash in a medium bowl.

2. Prep and mince your fresh vegetables/herbs: garlic, ginger, shallot, and green chilis, keeping cilantro separate.

3. In a dry frying pan, add your chili powder, cumin, pepper, coriander, and salt. Toast until fragrant and add to the bowl with the mashed potato.

4. Add your chopped chilis, garlic, ginger and shallot. Mix and set aside to let rest at room temperature.

Batter:

1. In a separate bowl, combine chickpea flour, chili powder, and salt. Add water and whisk until a smooth batter forms.

2. Add the chopped cilantro, stir again, and let rest.

Assembly:

1. Evenly spread a layer of the potato stuffing on a piece of bread, being careful not to rip it.

Place another slice of white bread on top and press down to make a sandwich. Cut the sandwich into 4 triangles and repeat with remaining bread and potato mixture. (Tip: press down one more time again afterwards to make for easier dipping.)

2. In a large frying pot or deep cast iron pan, add any neutral oil for frying. Heat to at least 350° F.

3. While the oil is getting hot, dip your sandwich triangles in the batter and be sure to coat the sides evenly.

4. Add your pieces to the hot oil, taking care to not crowd the pan. Fry until golden brown on both sides. Place onto a wire rack lined with a paper towel to soak up excess oil when done.

5. Set the fried pakora on a plate and lightly sprinkle with chaat masala. Serve with mint chutney or ketchup (optional) and eat while hot.