Bread fritters

Name: Bread fritters
Yield: Makes 12
Cuisine: India
Ingredients: 5 ml/1 tsp mint sauce; 15 ml/1 tbsp mango chutney, mashed to a pulp; 45 ml/3 tbsp chilli sauce; 2 fresh green chillies, finely chopped (deseeded if preferred); 30 ml/2 tbsp fresh coriander (cilantro) leaves, chopped; 6 large slices of slightly stale white bread, crusts removed; 115 g/4 oz/1 cup gram flour (besan); 5 ml/1 tsp fennel seeds; 7.5 ml/1½ tsp garam masala; sunflower oil, for deep-frying; 2.5 ml/½ tsp ground turmeric; 3.75 ml/¾ tsp salt, or to taste

Preparation info

Makes
12

Difficulty
Easy

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Sold by street vendors everywhere in north India, these little bread fritters, Double Roti Ke Pakore, are an ideal way to liven up stale bread and are absolutely irresistible eaten hot, straight from the pan. Store-bought sauces are used in this recipe to make a quick and easy snack or appetizer, but you can vary the fillings.

Ingredients

45 ml/3 tbsp chilli sauce
5 ml/1

Asia
India
Snack
Starter
Spicy
Vegan

Method

Mix together the chilli sauce, mint sauce and mango chutney in a small bowl.
Divide the sauce and chutney mixture between three of the slices of bread. Top each slice with the remaining bread to make three sandwiches. Cut each sandwich