Cover this bread with another bread having only the thin layer of sweet chilli sauce.
Slightly wet your palms and taking the bread parcel in between your palms, give it a light press to seal all the veggies in.
Diagonally run a knife across the bread parcel and cut two distinct triangles
Dip each bread triangle one at a time into the batter in the bowl and fry in hot oil in a wok on medium flame as not to burn the coating but get a lovely crispy golden colour on it.
Fork out the Crunchy bread pakora triangles from the oil and lay them on kitchen paper towels to absorb the excess oil. Serve them piping hot with a green chutney or ketchup.
*Always use lukewarm water to make the chickpea flour batter. You get real crisp and crunchy pakoras.
*Use white sesame seeds instead of caraway seeds for that extra crunch.
*If you don't want to deep fry the bread triangle, then take care that the batter is not runny and instead of dipping the bread triangle in the batter you can spoon the batter on to it, first one side. Place the side with the batter towards the pan, then spoon the batter to the side up. Turn when golden brown.
*Adding sugar is optional. I like the sweet, salty tangy taste all incorporated together, so I add.
1)Bread, 2)Tomatoes, 3)Yellow Zucchini, 4) Spring Onions, 5) Ginger - 2 inch finely chopped