Sudden rain calls for yummy ideas! Pakodas are Indian favourites during the rainy season. However, the different variety of these delicious snacks makes them eligible to be had in any season, at any time. Sandwich pakodas are a nice twist to the filling bread pakodas that can be easily made and had for breakfast or as an evening snack.
- Bread slices 6 – 8
- Potatoes, boiled and mashed 3 large
- Green chilies, finely chopped 2 small
- Onion, chopped 1 large
- Gram Flour (Besan) 5 – 6 tablespoons
- Salt To taste
- Dry Mango Powder (Amchur) ½ teaspoon
- Red chili powder (optional) ¼ teaspoon
- Carom Seeds (Ajwain) ½ teaspoon
- Tomato Ketchup 5 – 6 teaspoons
- Cooking Oil For deep frying
- Water As needed
- Wok or deep frying pan
- Slotted Spatula or Perforated Spoon
- Paper towels
- Pizza cutter or sharp kitchen knife
- In a large bowl combine the besan, ajwain, pinch of salt and red chilli powder.
- Add water, a little at a time, and stir to form a thick but flowing batter.
Tip: The batter should be thick enough to coat the sandwich and thin enough not to stick.
- In a separate bowl combine mashed potatoes, onion, green chilies, salt and amchur.
- Place a deep frying pan or wok over medium-high heat with oil in it for deep-frying.
- While the oil heats, spread a little ketchup on one side of each of 2 bread slices.
- Apply the potato mixture on one of the bread slice on which ketchup is applied. Cover this with the other bread slice. Keep both ketchup applied surfaces inside.
- As soon as the oil gets heated up nicely, dip the sandwich in the thick batter and turn it over to coat from both sides.
- Immediately pick it up with fingers or tongs and slide it carefully in the hot oil.
- Deep fry to a nice golden-brown colour from both sides and transfer to a plate lined with paper towels when done.
- After the sandwich pakoda has cooled down a bit, slice it up into desired shape.
- Serve hot with more tomato ketchup and tea.
Preparation Time: 20 minutes
Serves: 2 – 3