Jalapeño Popper Bread Pakoda
It’s been pouring all morning out here and I’m pretty sure it’s been pouring all season back in my beloved Bombay and speaking of Bombay rains, here’s a little peek inside the mind of a total Bollywood junkie (that would be me) 👇🏼
Rain = brightly colored sarees + romantic yet borderline inappropriate songs + a plate full of hot pakodas, spicier the better + a cup (or half) of kadak chai!
I could easily pull off the first three, but here’s a little confession, I cannot handle my own homemade chai! It’s not as if I don’t know how to make it (not exactly rocket science) but it’s because my tea almost always tastes wrong. Back in my college days, I was addicted to the local tea vendor popularly known as Anna (big brother) and I think I blame him for raising the chai bar so high, that nothing ever comes close. Most definitely not theStarbucks Chai Latte (are you seriously going to call that cardamom soup, chai???)
Having said that, I may not ever perfect my chai, but this post is about Pakodas and that is right up my alley! My favorite kind of pakoda you ask? (Im going to answer it anyway) The big bold bread pakoda. But this version of mine, not unlike Bollywood, is a bit over-the-top. In fact with a jalapeño popper thrown in the mix, it’s definitely Bollywood meets Hollywood! So I guess it’s showtime.
Ingredients (for 4 pakodas)
~Jalapeño popper stuffing
- 1/2 cup shredded cheddar cheese
- 2 oz cream cheese
- Crushed black pepper to season
- 1 cup besan (garbanzo bean flour)
- A pinch of turmeric powder
- 1/2 tsp cayenne pepper
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp smoked paprika
- 1 tbsp dried or fresh cilantro
- 1 pinch baking soda
- Salt to taste
- About 2/3 cups water (more or less) for a very thick batter (Think Elmer’s glue)
- 4 slices white bread
- Butter to spread
- Mint-coriander chutney to spread
- 2 jalapeño peppers, halved and de-seeded
- Prepared cheese stuffing
- Prepared batter
- Oil for Frying
- Mix the stuffing ingredients and set aside.
- Spread the 4 slices of bread with butter and chutney and trim off the crust.
- Stuff the jalapeño halves with the cheese stuffing generously.
- Diagonally place 2 jalapeño halves on 2 of the prepared slices respectively and cover them up with the remaining 2 slices.
- Cut them out in triangles making sure each triangle has one half of the jalapeño. (👆🏼hopefully that picture explains it better)
- Heat some oil in a frying pan, while you get the batter ready by mixing up all the batter ingredients in a large bowl.
- Dip each triangle in the batter one at a time, right before frying. Coat the pieces generously for a nice crunchy pakoda. Deep fry until golden brown, turning it over halfway.
- Serve it with chutney & ketchup. I insist on the ketchup. And if you find some Maggie hot & sweet, you’re in for a whole different treat.
Some products and places 👇🏼