Bread Pakoda with a Zucchini Twist

Bread Pakoda with a Zucchini Twist

From   Sunny Side Up

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Snack

Type: Fusion

Bread slices spread with sweet tamarind chutney and mint chutney, stuffed with zucchini slices and batter fried


  • White bread 4 slices
  • 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


  • 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.