Mutton Keema Bread Pakora

 

Left over bread is so much versatile for recepis in many households and the same goes for us too. I have half package of bread in my kitchen counter and was cracking what to make with it when,  I decided on stuffed bread pakora. A bit different from the Western stuffed sandwich this Indian version sandwich with filling is definitely a crowd puller. Ideal for snacks or breakfast this delicious mutton keema bread pakora is a filling, crispy bread recipe for all. 

It's a such a versatile recepi which can be prepared with different fillings of mutton, chicken,mixed vegetables or mashed potato filling.  I used minced mutton for this recepi and it tastes wonderful for our Sunday breakfast.

This savoury bread breakfast dipped in seasoned besan or gram flour batter is a typical Indian version sandwich enjoy by many. Well seasoned mutton keema filling stuffed in between bread slices and deep fried in besan batter for perfect crispiness.

This gorgeous keema bread pakora can be found in many humble hut across in Indian streets serving snack. Do whisk the batter well to incorporate air into the batter for a fluffy and crispy batter. Perfect for cold weather with piping hot chai liked by kids and adults. 

Ingredients 

10 slices bread(white/wholegrain)

250g minced mutton

1/4 cup green peas 

1 large red onion, chopped 

1 tbsp ginger garlic paste

2 tbsp chopped coriander leaves 

2 green chillies 

1/2 tsp coriander leaves 

1/2 tsp cumin powder 

1/2 tsp turmeric powder 

1 tsp chilly powder

1 tsp garam masala 

1 tsp kasthuri methi 

Salt to taste

2 tbsp cooking oil 

For The Batter

1 1/3 cup besan flour

Salt to taste

1/4 tsp turmeric powder 

1/4 tsp chilly powder 

1/2 tsp ajwain/carom seeds

Pinch of baking soda

Pinch of hing/asafoetida

Methods

Heat oil in a pan over medium flame and saute onions till turns translucent.

Add the ginger garlic paste and chopped chillies. Saute for a minute.

Add the minced mutton and stir. Add the turmeric powder,chilly powder, coriander powder and cumin powder. Stir and cook for another two minutes.

Season with salt and add water. Reduce heat to medium-low add the peas, cook with lid on till the water evaporated.

Add the kasthuri methi,lime juice and garam masala. Stir and cook for another one minute.

Turn off heat and keep aside to cool while  preparing the batter. 

For The Batter

Add all the ingredients listed under "For The Batter" and whisk to combine.

Add water as needed to form a semi thick batter. Whisk well to incorporate air into the batter.

Spread evenly 2-3 tablespoon of prepared mutton keema on a slice of bread. Top it with another bread slice and cut diagonally to a triangular shape. Slightly press to avoid from the filling spill while dipping into the batter. 

Gently dip the bread into the batter and fry on medium heat on batches till golden and crispy on both sides. 

Transfer to a plate line with kitchen towel to drain excess oil. Continue the process with remaining bread and filling.

Serve hot with a cup of chai or coffee.