Medium yellow zucchinis, cut into thin round slices 2
Gram flour 2 cups
Salt to tase
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Cumin powder 2 tsps
Carom seeds (ajwain) ½ tsp
Beaten yogurt 1 cup
Sweet tamarind
chutney as required
Spicy mint chutney as required
Oil to deep-fry
Black pepper powder to taste
Tomato ketchup to serve
Methods
Take gram flour in a
mixing bowl, add salt, red chilli powder, turmeric powder, cumin powder, carom seeds and hung yogurt and mix well. Add a little water and whisk to a smooth batter. The batter should neither be runny nor too thick.
Heat sufficient oil in a
kadai.
Apply the sweet
tamarind chutney generously on 4 bread slices. Spread spicy mint chutney generously on the remaining 4 slices.
Arrange the zucchini
slices on the slices spread with tamarind chutney. Sprinkle a little salt and pepper powder over the zucchini slices. Cover with the slices with mint chutney, the chutney side facing the zucchini slices and press gently.
Trim the edges of the
bread gently and then cut each sandwich into 2 triangles.
Dip each triangle in the
gram flour batter and gently slide into hot oil and deep-fry till golden. Drain on absorbent paper.
Arrange the pakodas
on a serving platter and serve hot with a bowl of tomato ketchup.