Bread Pakoda or Bajji

                                                     Bread Pakoda or Bajji

      In north India it is called as pakoda, whereas in south, we call it as Bajji. One Sunday evening, I and my son were carving to eat something crunchy, spicy and hot.
      When I searched the fridge there was no suitable vegetable for frying bajji's, suddenly, I saw bread, why not fry bajji's using bread. But my son will point blankly refuse it, citing it as "Bajji". So , I made pudina coriander chutney, made sandwich and dipped the sandwich in bajji batter and deep fried it.
      When done, I cut it into triangles, it looked beautiful with layers in it. Bajji batter layer, bread, colorful green chutney. It was crunchy with a twist of green chutney.

Cuisine: Indian                                                                             Ratio
Servings: 4 to 5 persons                                                         Besan: Rice
Cooking Time: 25 minutes                                                              2: 1
Preparation Time: 10 minutes

Ingredients:
Bread: 10 slices
Besan flour: 2 table spoons
Rice flour: 1 table spoon
Finely powdered jeera: 1/2 tea spoon
Chili powder: 1/2 tea spoon
Cooking Soda: 1/4 tea spoon (Optional)
Food Color Orange: A pinch (Optional)
Salt as needed
Water as needed
Oil for frying

For Green Chutney:
Mint or Pudina: A handful or 1/2 cup
Coriander leaves: A handful or 1/2 cup
Onion: 1/2 no
Green chili: 1 no
Salt as needed
Chat Masala: 1/2 tea spoon (Optional)

Method:
1. Take the bread slices, if you want to cut the edges, cut it or otherwise you can use as whole.
2. Cut the bread slice into 2 triangles and keep it aside.
3. Take a wide bowl, add besan and rice flour, add in salt, jeera powder, chili powder, food color, cooking soda and mix well.
4. Add water and make into dosa batter consistency neither too thick nor thin. Keep it aside.
5. In a mixie jar,add the washed pudina and coriander leaves, half onion, salt, green chili and grind it to a fine paste and add chat masala to it.
6. Take a bread slice, smear the chutney over it evenly and place another bread slice over it and dip it the bajji batter and fry it in hot oil over medium flame.
7. Drain oil and take it out, when all the bubbles settles down.
8. Cut it into half and serve hot.

Note:
1. Adding rice flour gives bajji, a crispy touch.
2. Adding cooking soda and food color is optional.