Serves: 24
Total Calories: 853

1/2 teaspoon Chaat Masala or store-bought
1/2 cup Shahina's Shredded Coconut Chutney or any coconut chutney (search for "Category: Coconut Chutneys")
1 recipe Basic Batter for Pakora Fritters
1/2 teaspoon coarsely ground black mustard seeds
1/4 teaspoon ground fenugreek seeds
1 tablespoon minced fresh curry leaves
1/4 teaspoon ground asafoetida
12 thin slices packaged white or whole-wheat bread, with or without crusts removed
1 cup peanut oil for deep-frying

1. Prepare the chaat masala and the coconut chutney. Prepare the batter. Place the basic batter in a flat-bottomed dish and mix in the mustard and fenugreek seeds, curry leaves, and asafoetida.

2. Spread the coconut chutney generously on 6 of the bread slices and cover with the remaining 6 slices. Cut each "sandwich" into 4 squares or triangles.

3. Heat the oil in a large skillet (not a wok) until it reaches 350°F to 375°F on a frying thermometer, or a piece of bread dropped into the hot oil bubbles and rises to the top immediately.

4. Carefully, dip each square (or triangle) into the batter and add it to the hot oil, adding as many as the skillet can hold at one time. Fry, turning as needed, until golden on both sides, about 2 minutes.
Drain on paper towels. Transfer to a serving platter. Sprinkle with the chaat masala and serve.

VARIATION: Cut sourdough bread slices or any type of rolls into 1/2-inch-thick sticks, dip in the batter, and fry until golden.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 853
Calories from Fat: 538

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