Whatshot

2026
2025
November
2024
June
April
2023
March
2022
2021
2020
March
February
2019
December
November
October
September
August
July
June
May
April
March
February
2018
December
November
October
September
August
July
June
May
April
March
February
2017
December
November
October
September
August
July
June
May
April
March
February
January
2016
December
November
October
September
August
July
June
May
April
March
February
January
2015
December
November
October
September
August
July
June
May
April
March
February
January
2014
December
November
October
September
August
July
June
May
April
March
February
January
2013
December
November
October
September
August
July
June
May
April
March
February
January
2012
December
November
October
September
August
July

Foodie - Gali Aloo Bread Pakod

Foodie - Gali Aloo Bread Pakod

Author: Fakeer Noordeen
Date: 2017-12-08

The irritable smell and temptation of street food, I know many might be concerned about the hygiene issues more about exploring your palate.Be wise where to eat observe your surroundings I do not blame anyone for their fear. A wise person once said always frequent a busy stall of food as they will always have something prepared daily, that's difference.

The word pakoda is derived from Sanskrit pakvava a a compound of pakva (cooked) and va a (a small lump) or its derivative vataka, a round cake made of pulse fried in ghee. Pakodas or ponako a tradionally fried snack from the Indian subcontinent, especially in counties like India, Bangladesh and Nepal.

It is very much similar to a fritter which can be served either as an appetizer or just as a snack. These foods were also brought down to among the Muslim Cape Malays of South Africa, known differently as dhaltjies. They sometimes also eaten during iftaar (breaking of fast at sunset) or as a snack food for weddings etc.

It's been a rather busy week and having to spend quality time with family this weekend was absolutely priceless. An entire two days dedicated food and warm love. This is something that I put together for a quick snack time with a few others.


For this recipe you will need:

2 cups gram flour

2 tsp chilli powder

tsp carom seeds (ajwain)

asafoetida powder (hing)

1 tsp curcuma longa powder (turmeric)

2 tsp rice flour

6 bread slices

Black pepper

4 potatoes

2 fresh green chillies

1 tbsp chopped coriander leaves (dhania)

1 onion finely chopped

Himalayan sea salt

Butter ghee or vegetable oil for frying

Method of cooking:

1. In a bowl mix the gram flour, chilli powder, asafoetida powder,curcuma longa, salt, black pepper and rice flour.

2. Add water gradually to make a smooth batter for the pakoda.

3. Heat a tsp of vegetable oil and add to the batter for an extra crispy texture. You will thank me later for this.

4. Boil the potatoes until done in a pot and cut them coarsely. Heat a tsp of butter ghee or vegetable oil in a pan and add the carom seeds. When they start spluttering add the finely chopped onions and fry until golden brown.

5. Add the potatoes together with the green chillies and about a tsp of turmeric powder. Add salt and pepper to taste and set aside.

6. It's now time to make the pakodas. You will use the potato filling and make a sandwich with the bread slices.

7. Cut the bread slices into two or four pieces, dip each one into the batter and fry until golden brown.

8. Remove the excess oil from pakodas by placing them on a paper towel and serve them hot.

Serving suggestions:

Enjoy with homemade chutneys or any sauces/dips that you like.

Preparation time:20 to 25 minutes

Serve:6-8

Tips: This is something I learnt from someone to prevent the pakodas from absorbing too much oil, add a pinch of salt the oil while frying it in the pan. This way they soak less oil.