Growing up, my sister and I had birthday parties where our cakes were sourced from a nearby bakery; no one in my family was adept at baking. But my mom took charge of the food. She would always have a different menu every year depending on how she felt — usually a version of pav bhaji or fried rice. But this particular bread pakora was always on the menu.
The pakora has three layers of bread, one red, one white, and one green and it’s then dipped in a pakora batter and deep-fried. It was a slight elevation of the humble bread pakora. It was super practical because it had the chutney and ketchup inside so you barely needed a separate dip. And the kids used to lap these up — each would down three or four, and wash it down with some cold drink.
**Adult Supervision Required**
For the green layer:
2 cups coriander (cleaned and chopped)
1 tbsp thick curd
1 tbsp ginger
4 – 5 green chillies
Salt to taste
For the red layer:
½ cup of store-bought ketchup
For the white layer:
Butter or cheese slices
For the pakora batter:
1 cup besan (gram flour)
2 tbsp rice flour or corn flour
1 tbsp oil
1 tsp cumin powder
½ tsp turmeric powder
¼ tsp hing (asafoetida)
For eight pakoras:
12 white bread slices
Butter as needed
Oil for frying
About enthucutlet
enthucutlet is a bimonthly food magazine that tells unusual stories about food in India (and sometimes beyond), and has been conceptualized by Hunger Inc. Hospitality which is responsible for The Bombay Canteen, O Pedro and Bombay Sweet Shop.
enthucutlet aspires to tell fun, unusual, heart-warming, and surprising stories in the vast realm of food in India. Organized into seasons like your favourite shows, each edition of enthucutlet delves into an idea that is thought provoking and is at the centre of all the features in it. These are contributed by a diverse set of writers ranging from economists, to neuroscientists, to food experts and everyone in between.