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Prep Time20 minutes
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Cook Time10 minutes
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Serving6
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Serv Size2 slices
This bread pakora was always one of the more “interesting” snacks growing up, something my mom often made for parties. With its colorful layers of mint-coriander chutney and tomato ketchup tucked between slices of soft sandwich bread, then dipped in a spiced batter and fried until golden and crisp, it was a definite showstopper on the snack table. As a kid, I found it fun and different every single time.
Years later, when I made it for my boys, they were equally intrigued by the look of it, and now, they actually enjoy it from time to time 😄. It comes together in under 30 minutes and makes the perfect cozy treat on a rainy evening, especially with a cup of tea or coffee. Serve it hot, maybe with a little extra chutney or ketchup on the side, and enjoy that party snack goodness.
Ingredients
For the Mint-Coriander Chutney:
For the Besan Batter:
Other Items:
Directions
This colorful party favorite is surprisingly simple to put together, even if it looks like something straight off a street food cart. From the vibrant green chutney to the crispy, golden outer layer, every step builds up to that perfect crunchy bite. Here’s how to bring this nostalgic snack to life: crispy on the outside, soft and spiced on the inside, just like Mom used to make it.
Sauté the chutney base: Add all the chutney ingredients into a wok and sauté just until the leaves have tenderized and wilted slightly. Be careful not to overcook, you're only looking to soften the ingredients, not brown them.
Blend the chutney: Let the sautéed mixture cool, then transfer it to a blender or mixie. Blend until smooth to create a vibrant, flavorful chutney.
Prepare the besan batter: In a mixing bowl, combine all the dry ingredients for the batter. Slowly add water and stir until you get a thick, smooth batter. It should coat the back of a spoon, avoid making it too runny.
Assemble the sandwiches: Take four slices of sandwich bread to make two layered sandwiches. Spread a layer of chutney between the slices and tomato ketchup on the outer sides.
Coat in batter: Dip each sandwich into the besan batter, making sure all sides are well coated. Let any excess batter drip off.
Deep-fry to golden perfection: Heat oil in a deep pan and fry the sandwiches on high heat until the outside is crisp and golden brown.
Slice and serve: Once fried, cut each sandwich into 1 cm-wide strips. Serve hot with a side of ketchup, chutney, or just as is, with a warm cup of tea or coffee for the perfect finishing touch.
Conclusion
There you have it! Crunchy, golden bread pakoras packed with color and flavor. Whether you're serving them as an evening treat or party snack, they’re bound to spark some curiosity (and compliments!). Enjoy them hot with a cup of tea, and don’t be surprised if they disappear faster than you can fry up the next batch.
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