How to make Palak Bread Pakoda - SK Khazana -

Bread triangles dipped in a spinach-gram flour batter and deep fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White bread slices (सफेद ब्रेड), Spinach (पालक)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Palak Bread Pakoda - SK Khazana checkout Bread Bonda, Bread Upma, College Sandwich, Mithai Toast . You can also find more Snacks and Starters recipes like Crispy Mustard Chicken Leftover Roti Rice Rolls Rasgulla Chaat Mango Coriander Chicken

Palak Bread Pakoda - SK Khazana

Palak Bread Pakoda - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Palak Bread Pakoda - SK Khazana Recipe

  • White bread slices cut into triangles 4

  • Spinach shredded 1 cup

  • Gram flour 1 1/2 cups

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Baking soda a pinch

  • oil for deep-frying

  • Chaat masala to sprinkle

Method

Step 1

Mix together gram flour, chilli powder, turmeric powder, garam masala powder, salt, baking soda and spinach with sufficient water to make a batter of coating consistency.

Step 2

Heat sufficient oil in a kadai.

Step 3

Dip bread triangles in batter and deep-fry in hot oil till golden brown and crisp. Drain on absorbent paper.

Step 4

Sprinkle chaat masala on top and serve hot with tomato ketchup and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.