Chinese Bread Pakoda

Ingredients 

• 8 white bread slices
• 100 grams noodles, boiled
• Tomato ketchup to serve
• 2 tablespoons oil + to deep fry 
• 2 tablespoons garlic, chopped
• 1 tablespoon ginger, chopped
• 1 green chilli, chopped
• 1 tablespoon celery stalk, chopped
• ½ small cabbage, shredded
• 1 medium carrot, cut into thin strips
• 2 tablespoons Schezwan sauce
• 2 teaspoons red chilli sauce
• 1 teaspoon soy sauce
• Salt to taste
• 2 teaspoons vinegar

Batter

• 2 cups gram flour
• ¼ teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon carom seeds
• Salt to taste
• A pinch of baking soda

Method

1. To make the stuffing, heat 2 tablespoons oil in a non-stick pan, add garlic, ginger, green chilli and celery, mix and sauté for 1-2 minutes.
2. Add cabbage, carrot, noodles and Schezwan sauce, mix well and sauté for 1 minute. Add red chilli sauce and soy sauce and mix well. Add salt and vinegar and mix well. Take the pan off the heat and set aside to cool down.
3. To make the batter, take gram flour in a large bowl, add red chilli powder, turmeric powder, carom seeds, salt, baking soda and sufficient water and whisk well to make a smooth and semi-thick batter.
4. Heat sufficient oil in a deep pan.
5. Place a generous portion of the noodle mixture on 4 bread slices and spread it evenly. Top with the remaining bread slices and press gently. Cut each sandwich into two triangles.
6. Dip each sandwich triangle in the gram flour batter till they are well coated and slide into hot oil. Deep-fry till golden and crisp. Drain on absorbent paper.
7. Cut each triangle into 2 diagonally, arrange them on serving plates and serve hot with tomato ketchup.