Coriander Chutney Bread Pakoda: Crispy, Spicy Indian Street Food Snack
40 minutes
884 reads
About Coriander Chutney Bread Pakoda: Crispy, Spicy Indian Street Food Snack
Experience the vibrant flavors of India with this unique twist on the classic bread pakoda! Instead of the usual potato filling, we're using a zesty coriander chutney that adds a burst of freshness and spice to every bite. These crispy pakodas are a beloved North Indian street food snack, perfect for an evening treat.This recipe elevates the humble bread pakoda to new heights. The aromatic chutney, made with coriander, green chilies, urad dal, and ginger, creates a delicious contrast to the crispy bread exterior. Prepare to be amazed by the irresistible combination of textures and tastes!Serve these piping hot pakodas with a cup of chai for the ultimate comforting snack. They're easy to make and guaranteed to be a crowd-pleaser!
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
- 1 leaf Coriander dhania
- 2 Chili green
- 1 tsp Gram black, split, urad dal
- 2 Chili red
- 1 Ginger peice
- 1 Jaggery or lemon the size lemon
- 1.5 tsp Salt or as per taste
- 4 slices Bread
- 2 gm Flour
- 1 tbsp Rice Flour
- 1/2 tsp Chili Powder red
- 1/2 tsp Turmeric Powder haldi
- 1.5 tsp Salt or as per taste
- 1/2 tsp Baking Soda
- 1 tsp Carom Seeds ajwain
- Batter or water water make
- Oil fry
Instructions
Prepare the Coriander Chutney
- Heat 2 teaspoons of oil in a pan. Add the dried red chilies and urad dal; sauté until lightly browned.
- Add the green chilies, ginger, and coriander leaves. Cook for 3-4 minutes until softened.
- Stir in the salt and jaggery (or lemon juice). Mix well, remove from heat, and let cool.
- Grind the mixture into a smooth chutney using a blender or food processor.
Assemble and Fry the Pakodas
- Spread the coriander chutney evenly on one slice of bread. Top with another slice of bread and cut into four equal pieces.
- In a bowl, whisk together the all-purpose flour, rice flour, red chili powder, turmeric powder, salt, baking soda, and carom seeds.
- Gradually add water while whisking until a thick, smooth batter forms.
- Dip each bread piece into the batter, ensuring it’s fully coated.
- Heat oil in a deep pan or wok over medium-high heat. Carefully add the bread pakodas to the hot oil and fry until golden brown and crispy on all sides.
- Remove the pakodas from the oil and drain on paper towels.
- Serve hot with your favorite chutney or sauce.
Recipe Notes
Expert Tips for Perfect Coriander Chutney Bread Pakoda
- For extra crispy pakodas, let the batter rest for 15-20 minutes before frying.
- Adjust the amount of green chilies and red chili powder to control the spice level according to your preference.
- Don't overcrowd the pan while frying; fry the pakodas in batches to ensure even cooking and browning.
- Serve immediately for the best taste and texture. These are best enjoyed fresh!
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Recipe Nutrition
Calories: 239kcalCarbohydrates: 4gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 3420mg
Priya Iyer(Anitha)
Articles: 50
4 Comments
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This looks so good! Can’t wait to cook it.
This looks perfect! Thanks for posting.
This is so tempting! Can’t wait to cook it.
What a delicious recipe! Thanks for posting.