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Indian Vegetarian Recipes

Spicy Bread Pakora

Spicy Bread Pakora

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Spicy Bread Pakora

Spicy Bread Pakoras, Pakoras are all time favorite snack, at least for me. Bread Pakoras are made so many different ways, but this time I have layered the bread with spicy sweet and sour potatoes like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling.
Bread Pakora is all time favorite snack; at least for me. I have made these bread pakoras so many ways, but this recipe is different, and taste great. I have layered these pakoras with spicy sweet and sour potato like chutney. Before I decided to do this recipe, I have served these pakoras to many friends, the only thig they could say wow. They could not figure out what I have used for filling. You don’t need any chutney or dipping sauce, but green cilantro or mint chutney enhance the flavor.
Recipe will serve 4.
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 4 slices of while bread

For Batter

  • 1 ½ cup besan gram flour
  • 2 Tbsp corn starch
  • ¼ tsp baking soda
  • tsp asafetida hing
  • ½ tsp salt
  • 1 tsp oil
  • About ¾ cup of water

For Filling

  • 1 cup potato boiled and mashed
  • 1 ½ Tbsp oil
  • 1 tsp cumin seeds jeera
  • tsp asafetida hing
  • 2 tsp coriander powder dhania
  • 1 Tbsp ginger finely chopped
  • 1 Tbsp green chili chopped
  • ½ tsp red chili powder
  • ½ tsp salt
  • ½ tsp black salt
  • 2 Tbsp mango powder amchoor
  • 1 ½ Tbsp sugar
  • ¼ tsp garam masala
  • ¼ cup cilantro chopped

Instructions

Batter

  • In a bowl mix all the dry ingredients together, besan, corn starch, salt, asafetida and baking soda, mix it well. Add oil and add water slowly to make a thick and smooth batter. Set aside.

Filling

  • In a frying pan heat the oil over medium heat. When oil is moderately hot add cumin seeds, asafetida, coriander powder, ginger, green chili, and red chili powder stir fry for few seconds.
  • Next add potatoes, salt, black salt, mango powder, garam masala and sugar stir for about 2 minutes, add ½ cup of water keep stirring and keep mashing the mix if needed add little more water. Mix should be very mushy and soft like a spread. Add cilantro and mix it well.
  • Taste the potato mix it should be spicy after you spread the mix to bread and fry with batter spice level will go down. I always keep the mix extra spicy. Mix is ready keep aside.

Making Pakoras

  • Spread the mix generously on two slices of bread, then close sandwiches with other slices of bread.
  • Remove the crest from the bread all sides and slice them in the shape you like. I am slicing them in 6 pieces because the bread I am using have big slices.
  • Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Dip the bread into the batter one at a time, making sure bread are completely covered with batter. Then, slowly drop them into the frying pan.
  • Turn them quick and take them out quick. We are going to double fry these pakoras. Fry them all then put them back in frying pan and fry the pakoras until they are golden-brown both sides.

Notes

Pakoras can be serve with your choice of chutney:

Off course hot cup of Chai Masala Tea.

The post Spicy Bread Pakora appeared first on Manjula’s Kitchen.

Indian Vegetarian Recipes

Brinji recipe | Veg Brinji sadam

Brinji recipe | Veg Brinji sadam – One pot vegetable rice with coconut milk – South Indian brinji rice recipe with full video and step-by-step pictures.

Brinji is a popular rice variety served at weddings in Tamilnadu. Basmati rice is cooked along with vegetables. The addition of coconut milk and fried bread gives an excellent taste to this rice. I have very nostalgic memories of this Brinji rice. Those days amma never makes veg biryani or any masala rice at home. So whenever amma attends any wedding at her close friend’s house, she packs this Veg brinji from the Kalyana veedu. We call it Kalayana veetu brinji sadam.

Typical onion raita and a plain kurma pair well with this brinji sadam. The main flavoring for this brinji recipe is the addition of bay leaf, fennel seeds and stone flower(kalpaasi), and mint leaves. I have been trying to get a perfect recipe for a long time. Even I spoke to some caterers and got some tips. I tried this a few times at home and finally arrived at a perfect recipe.

I have posted Kuska recipe in Jeyashris kitchen. That one is similar to this but made using seeraga samba rice and without the addition of any veggies. If you have guests and want to make a delicious meal just try out this recipe. I am sure your guests will be delighted with joy. You can also pair this with any kurma too

Also check out, Hyderabadi dum biryani, Kuska recipe, Pressure cooker paneer biryani, Chole biryani, Thakkali biryani, Seeraga sambar rice veg biryani, Mushroom biryani, and Chettinad urulai biryani

Do try out this recipe and let me know how it turned out. Also follow Jeyashris kitchen on Facebook, Instagram and subscribe to Jeyashris kitchen on Youtube.

Brinji recipe – How to make Brinji

Veg brinji recipe

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Birinji recipe

South wedding style Brinji recipe, one pot vegetable rice
Course Lunch, Main Course
Cuisine Indian, South Indian
Keyword Biryani recipe, one pot meal
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • 1.5 cup basmati rice
  • 1 cup mixed vegetables
  • 2 tbsp oil
  • 1 tbsp ghee
  • 4 pieces bread sliced fried
  • 2 tbsp roasted cashew nuts
  • 1 tbsp ginger garlic paste
  • 2 tsp fennel seeds
  • 1 tsp stone flower | kalpaasi
  • 3 bay leaf
  • 2 onions
  • 1 tomato
  • 2 green chili
  • 4 tsp red chili powder
  • ½ tsp turmeric powder
  • Salt as needed
  • 2 cups of water
  • 1 cup coconut milk
  • ¼ cup finely chopped mint leaves and coriander leaves

Instructions

  • Wash the basmati rice and keep it aside for 20 minutes.
  • Cut the edges of the bread, cut them into cubes and deep fry it and keep aside.
  • Alternatively you can pan fry this too.
  • In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
  • Add the bay leaf, fennel seeds, stone flower and green chilis
  • Saute for a minute and add the thinly sliced onions.
  • Cook till it becomes translucent.
  • Now add the ginger garlic paste to this.
  • Saute till the raw smell of the garlic goes off.
  • Now add the sliced tomato.
  • Cook till the tomatoes turn mushy.
  • Add red chili powder,salt and turmeric powder.
  • I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
  • If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
  • Now add the veggies. I added carrot, beans and peas.
  • You can add potato too. Cauliflower will become mushy, so I don’t prefer adding it.
  • Mix well and add the finely chopped mint leaves and coriander leaves.
  • Combine well and add the washed rice.
  • Now add in 2 cups of water and 1 cup coconut milk. I am using store bought coconut milk for this Brinji recipe.
  • Mix well and cover this with a lid.
  • Stir in between.
  • Once the water it almost absorbed, place the pan on a dosa tawa.
  • Let this sit on the heat for 10 minutes.
  • Switch off the flame.
  • After 5 minutes open the lid.
  • Now add the roasted cashew nuts and fried bread slices.
  • Gently mix from the sides without breaking the rice.
  • Birinji is ready to serve.
  • Serve with salna or onion raita.

Video

Notes

1. Adding coconut milk is a must for this recipe, so do not miss it.

2. Tempering with fennel seeds, stone flower, and bay leaf adds flavor to the birinji, so use good quality whole spices.

3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.

  • Wash the basmati rice and keep it aside for 20 minutes.
  • Cut the edges of the bread, cut them into cubes and deep fry it, and keep aside.
  • Alternatively, you can pan fry this too.
Brinji recipe
  • In a heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
  • Add the bay leaf, fennel seeds, stone flower, and green chilis
Veg brinji sadam
  • Saute for a minute and add the thinly sliced onions.
  • Cook till it becomes translucent.
Veg brinji sadam
  • Now add the ginger-garlic paste to this.
  • Saute till the raw smell of the garlic goes off.
Veg brinji sadam
  • Now add the sliced tomato.
  • Cook till the tomatoes turn mushy.
Brinji recipe
  • Add red chili powder, salt, and turmeric powder.
  • I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
  • If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
  • Cook for 2 minutes.
Veg brinji sadam
  • Now add the veggies. I added carrot, beans, and peas.
  • You can add potatoes too. Cauliflower will become mushy, so I don’t prefer adding it.
Veg birnji rice
  • Mix well and add the finely chopped mint leaves and coriander leaves.
brinji rice
  • Combine well and add the washed rice.
brinji recipe
  • Now add in 2 cups of water and 1 cup of coconut milk. I am using store-bought coconut milk for this Brinji recipe.
  • Mix well and cover this with a lid.
  • Stir in between.
  • Once the water is almost absorbed, place the pan on a dosa tawa.
  • Let this sit on the heat for 10 minutes.
Brinji recipe
  • Switch off the flame.
  • After 5 minutes open the lid.
  • Now add the roasted cashew nuts and fried bread slices.
Veg brinji sadam
  • Gently mix from the sides without breaking the rice.
  • Brinjii is ready to serve.
  • Serve with salna or onion raita.
brinji sadam
  1. Adding coconut milk is a must for this recipe, so do not miss it.
  2. Tempering with fennel seeds, stone flower and bay leaf add flavour to the brinji, so use good quality whole spices.
  3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.
Brinji recipe

The post Brinji recipe | Veg Brinji sadam appeared first on Jeyashri’s Kitchen.

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