Republic Day Special: Tricolor Bread Pakora /Bajji

Every Republic Day I have a tricolor recipe posted on my blog. This year I am bit behind schedule due to work. This recipe is very popular and everybody prepares bread bajji but no one really knows that these bread pakoras or bajji was prepared at a grand tea party for British. 

History of Hot Baked Breads and Buns in Bangalore: Hot breads and buns were sold at the first and only Iyengar Bangalore Bakery (B.B) which started by H S Thirumalachar in 1898 in Bangalore. It continues to operate till date. Its success has spawned numerous similar named bakeries in some cities across India.  

The Bangalore Bakery is run by its fourth generation, H T Srinivas. It all started with Englishman from the iconic West End Hotel was a regular to  H S Thirumalachar's sweet shop in Chickpete. He taught Thirumalachar how to bake bread during the 1890s. From sweet shop the transformation to bakery started and now Iyengar Brahmin Bangalore Bakeries are famous across the city. 

They are Vaishnava Iyengars from Hulikal, one of the ashtagrama villages in Hassan district of Karnataka and hence the word Brahmin in the name.

Coming back to my bread bajji story. The batch of bread prepared for sandwiches for the tea party were to hard or not as per standards. The catering chefs and team brain stormed and created bajjis for that evening and from then the bread pakora has become a staple tiffin or snack for chai across India.

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2 Cups Gram Flour
2 Tbsp Rice Flour
1 Loaf White Bread
1 Large Boiled Potato
100 Grams Paneer 
1/2 Cup Mint and Coriander Chutney
1/2 Cup Sweet Tamarind Chutney
1 Large Onion
Fist Full Coriander
4 Chillies
1 1/2 Tbsp Chilly Powder
1/2 Tbsp Cumin Powder
2 Tbsp Oil + Oil for Frying
1/4 Tsp Cooking Soda
1/2 Tbsp Chaat masala
Salt as per taste...
Coriander Chutney Recipe Video.

Tamarind Chutney Recipe Video.

Prep Up:
Using a fine mesh sieve sift the rice flour and gram flour thrice.
In a large mixing bowl add the flour to the flour combine the chilly powder, cooking soda, salt as per taste, cumin powder mix well reserve.

Heat 2 tbsp oil on medium flame add to the flour.Gradually add 1 cup water and mix the flour make sure no lumps are formed.

Once a smooth batter is create cover and allow to rest on the counter top. Do not add excessive water and create a watery batter it is okay if the batter is thick we can adjust the batter once we assemble other ingredients.

Peel and crumble the potato reserve in a bowl, grate the cottage cheese reserve in a bowl.

Finely chop onion, coriander, chillies combine all the three ingredients. Divide the chopped ingredients into equal portions.

Add one half of the chopped onion to the crumble potato along with salt and pepper as per taste mix well.

Add the other half of the onion to the grated paneer mix well add salt as per taste mix and reserve.

Using a sharp knife trim the edges on the bread.
Heat enough oil in a wok on low to medium flame. Spread coriander chutney to one slice of the bread and tamarind chutney to the other slice of the bread.

Place approx 1 tbsp filling on the bread spread in a even layer sprinkle chaat masala and cover the other slice of bread. Use up all the filling and prepare as many aloo and paneer sandwiches as possible. 

Cut the sandwich diagonally. Once the oil reaches smoking point place the flame on medium setting.

Check the batter if the batter is thick add little water and mix to form a smooth slightly thin than pancake batter.

Gently dip the bread sandwich one piece at a time in the batter and drop in oil fry for a minute on each side till the outer cover starts turning light golden in color. 

Drain excess oil place the sandwiches on a paper towel. Cut the bajji into halfs and serve hot with mint and tamarind or tomato ketchup...Serve hot Enjoy 😉

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