Bread Patties/Bread Pattice/Bread Pakora

Hello friends, welcome to our blog Recipes by Shraddha. Today's recipe is Bread Patties/Bread Pakora. Bread patties/bread pakora is an Indian fried snacks. It is a common street food. It is made from bread, potatoes, gram flour(besan), oil and spices.

Ingredients :-

• 6 Bread slices
• 4 Medium boiled potatoes
• 4 Fine chopped green chilli
• Coriander leaves chopped
• 1 tbsp Ginger garlic paste
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 Cup gram flour(Besan)
• 1 tsp Carom seeds(Ajwain)
• 1/4 tsp Red chilli powder
• 1/4 tsp Asafoeitida powder(Hing)
• Turmeric powder
• Salt 
• Oil

Recipe for stuffing :- 

1. Heat 2 tbsp oil in a pan on medium flame. Add 1 tsp mustard seeds and let them pop. Add 1 tsp cumin seeds and let them sizzle.
2. Add ginger garlic paste, chopped green chilli and saute it for few seconds.
3. Add 1/4 tsp turmeric powder and mix it.
4. Add boiled potatoes(before adding mash the potatoes with the help of fork or with the help of your hand), salt to taste and mix it well.
5. Add some chopped coriander leaves and mix it.
6. After that switch of the flame, keep a side and cool it.

How to make the Bread Patties :-

1. Take 1 cup gram flour(Besan) in a medium bowl.
2. Add 1 tsp carom seeds, 1/4 tsp hing, 1 pinch of turmeric powder, salt to taste and mix it.
3. Add water as per require and make the batter(make sure batter do not so thin or thick).
4. Heat oil for fry on medium flame.
5. Take some mixture, put on a top of the bread slice and spread it. Then take another bread slice, put on the top of the mixture and slight press it.
6. Cut the patties in triangle shape, then dip it in batter and pour the patties in hot oil.
7. Fry until golden brown on both sides. Once it turn crispy and golden brown then take it out from oil.
8. Repeat the process to fry remaining.
9. Serve it immediately with sauce.

Now as the dish is ready, don't forget to click a pic, share it on Instagram with your friends. Once this all is done, then finally let the feast begin !!!. 

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Thanks for reading.

- Shraddha Kharche