Bread pakoda

Pakoda originated in India. It can be made from paneer, potato or onion. We usually eat pakodas in the monsoon season. There is something magical about its crispiness during the rains. My mom surprised us today evening with these potato stuffed fritters. It was awesome! 

Potato - 2, cooked, peeled and mashed
Onion - 1, thinly sliced
Green chilly -1, minced
Ginger - 1 inch, grated
Salt - as required
Multi-grain bread slices - 4
Vegetable oil

Shallow fry the onion, chilly and ginger until onion is golden brown. Add salt and mashed potato. Soak bread in water and squeeze well. Crumble it into potato mixture and stir till evenly combined. Remove from heat. Make small round balls or long shapes. Deep fry. Serve with tomato sauce.

Quick tip - Bread pakoda and soup is a great combination.