KEEMA BREAD PAKORA

Bread Pakora... Wow.. The name itself take us on a taste ride. I can bet that everyone in India would have relished this at their home or in school-college or as street food. This is by far one of the best street food we get in India. The spicy potatoes sandwich between two slices of bread, cut into two triangles, dipped in the thick chickpeas batter and fried crisp. Mouth watering. Simply mouth watering.

In the olden days, Bread Pakora had the honour of being a "the must party snack". Especially at kids birthday parties, bread pakora was one of the most favorite snack for all ages. Even today people enjoy it so much. But today we have seen many changes in this dish. Different types of spice combinations, addition of vegetables, addition of cheese and much more. Bread Pakora has evolved well over last couple of decades.

For non-veg lovers, the minced chicken or keema was used as filling. Keema is as enjoyable in non veg dishes as paneer is enjoyed in vegetarian cuisine. Keema has also been used extensively in non vegetarian dishes not just as a filling but also as a separate food item. Lot of people make keema filled bread pakoras but they use the cooked keema for the filling. While this process of using the cooked keema is good in way as the cooking dries away the moisture in the minced chicken, but this actually makes the process of making pakoras quite tedious and lengthy. First you cook the keema, then fill it in the bread slices, and then you dip it and fry.

In this recipe of Keema Bread Pakora has been made by using the raw keema sandwiched in two bread slices. The bread sandwich with keema inside can be cut into four triangles instead of two big ones. Though there is no harm in cutting it into two halves, the four pieces will make it more easy to fry them and let keema get cooked even better. Dipped in the slightly thin batter and cooked on low heat, the keema gets cooked up well inside while pakora gets fried crisp from outside. So forget the long process of making keema first and then using it as filling and making pakoras. Just make the yummy pakoras with uncooked keema. Watch the video for detailed preparation.

Ingredients

for 4 persons

• Onion finely chopped 1
• Chicken mince fine 250 gms
• Black pepper 1 tsp
• Coriander chopped 1 tbsp
• Red chilli powder 4 tsp
• Garam masala 2 tsp
• Garlic powder 1 tsp
• Ginger powder 1 tsp
• Salt to taste
• Lemon juice 1 tbsp
• Chickpeas flour 2 cup
• Carom seeds 1 tsp
• Coriander crushed 2 tsp
• Kasoori Methi 1 tbsp
• Turmeric powder 1 tsp
• Cumin powder 1 tsp
• Semolina 1 tsp
• Bread slices 8

Method

• Add chopped onion to keema.
• Add black pepper.
• Add chopped coriander, 2 tsp red chilli powder, 1 tsp garam masala, garlic powder, ginger powder, lemon juice and salt.
• Mix keema well.
• In chickpeas flour, add carom seeds, crushed coriander, remaining chilli powder, kasoori methi, salt, turmeric powder, 1 tsp garam masala, cumin powder and semolina
• Mix well.
• Add water gradually to make batter. Mix well.
• Batter should have medium consistency.
• Keep aside for 10 minutes.
• Spread keema on 4 bread slices
• Place each another slice on top of each keema slice.
• Cut into 4 pieces.
• Dip bread pieces in batter and fry in hot oil.
• Fry on low heat so that keema gets well cooked from inside and bread batter get crispy on outside.
• Keema Bread Pakora is ready.
• Serve hot with your favorite chutney.

Click here to watch video