Ingredients:
white bread - 8 slices, 4 tbs chhunda, 1 1/2 cups gram flour, 1/4 tsp - Turmeric Powder, Red Chilli Powder - 1 tsp, Carom Seeds - 1/2 tsp, Salt to taste, A pinch of soda bicarbonate, Rice flour - 2 tbs, Chopped fresh Coriander - 1 tbs, Oil for deep-frying, Chaat Masala - 2 tsp.
Procedure:
Arrange four bread slices on the worktop and spread one tablespoon of chhunda evenly on each of them place the remaining slices, one on each, and cut them into triangles.
Combine the gram flour, Turmeric Powder, Red Chilli powder, Carom seeds, Salt, soda bicarbonate, Rice Flour and chopped fresh Coriander in a deep bowl. Add sufficient water and whisk well to make a smooth batter of coating consistency.
Heat sufficient oil in a kadai. Dip each bread triangle in the batter so that they are well coated. Gently slide into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Sprinkle the Chaat Masala on the pakore and serve hot.
