I’ve written mine favorite recipe for east US people who are gonna face Sandra and will be staying home. So stay put and be safe at home and have this tasty treat and enjoy at home with family.
This recipe is a favorite among Delhi people and can be found everywhere in Delhi eateries.
Most liked during rainy season and winters in India and around


1) 5 Medium sized boiled potatoes mashed

 2) 3 Tablespoons of chopped Cilantro/Coriander/Dhania Leaves
3) 2 Teaspoons of Red chilli powder
4) 2 Teaspoons of Dry Mango/Amchur powder
5) 1/2 Cup of Mint/Pudina coriander chutney
6) 1/2 Teaspoon of Black salt/Rock Salt

 7) 1/2 Cup of Boiled peas mashed
 8) Thin Slices of Onion
 9) Thin Slices of Paneer/Cottage Cheese
10) Chaat Masala to Taste
11) Salt to Taste
12) 2 Chopped Green Chillies

1) 4 Cups of Besan/Chickpea powder
2) 2 Teaspoons of Red chili powder
3) 2 Teaspoons of Garam Masala powder
4) 1/2 Teaspoon of Ajwain/Carrom seeds

 5) A pinch of Asafoetida
6) 8 Slices of Brown or White Bread
7) Water according to use
8) Salt to Taste
9) Oil for frying Bread Pakodas

 1) 100 gms Saonth/Dry Ginger Powder
 2) 100 gms saunf/Fennel Seeds
3) 50 gms Elaichi/Cardomom
 4) 50 gms Big Elaichi/Black Cardomom
 5) 25 gms Dalchini/Cinnamon
 6) 25 gms kalimirch/Black Pepper whole
7) 25 gms Long/Cloves whole

* Grind all the Chai masala ingredients in a grinder and keep it in an air tight  
   box for furter use
* Chai masala can also be made without dry ginger powder
* If Both Dry and fresh ginger is added then tea becomes very spicy
* Add eighter of Fresh or Dry Ginger as per preference



 * First prepare the filling and keep aside –
    * Mix Mashed Potatoes and Mint Coriander chutney in a bowl
    * Add Mashed Peas, Red Chilli, Amchur and Mix well
* Add Cilantro and Chopped Green Chillies and Mix
* Add Black Salt and Salt according to taste and keep aside

* Second prepare the batter –
* In a bowl mix besan, asafoetida, red chilly & garam masala
* Add Ajwain and Salt to taste
* Add 1/2 Cup water and mix well to form a lump free batter
* Batter should not be too thick nor too thin
* Dip a spoon in batter to check batter consistency
* If batter leaves a thick coating on spoon then it is ok
* Add a spoon of oil and mix well
* Frying Bread Pakoras –
* Heat oil for deep frying the pakoras in a wok
* Apply mint-coriander chutney on 4 slices of bread and
on rest 4 slices apply tomato ketchup
* Apply 1 tbsp of the potato filling on each slice evenly
* keep Paneer and Onion slices on all chutney spread bread slices
* Sprinkle Chaat Masala on paneer and onion slices
* Cover it with Ketchup spread bread slices
* Just slightly press the sandwich well
* Take the sandwich and dip it in besan batter
* Coat the stuffed bread sandwich evenly with besan batter
* Do not to keep the sandwich a long time in the batter
* Deep fry the pakodas till they are crisp and golden brown
* Cut the Pakodas in triangular shape as shown in picture
* Sprinkle some chaat masala and   

    * Serve them hot with tomato sauce/Mint coriander chutney 

* Boil 2 cups of water in a pan 
* Add 1 Teaspoon of Chai masala(See Above for chai masala receipe) 
* Add 1 Teaspoon of grated ginger 
* Let it boil for few mins 
* Then Add 2 cups of milk and let it boil for few mins 
* Finally add Tea Leaves/Chaipatti 
* After few boils sieve the tea in cups 
* Serve with hot Bread Pakodas 


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