Bread Pakora | Stuffed Bread Pakora
Bread Pakora Recipe | Stuffed Bread Pakora - Bread Pakora or Batata Bread Pakora is a very popular Indian snack, especially in North India. It is fairly filling so preferred for breakfast. Being fairly affordable makes it even more popular. You’ll find these spicy bread pakora at most Indian street food stalls/thelas and small restaurants at nooks and corners of the entire country.
Ingredients
For the stuffing
- 4 Piece Potato Aloo Medium-sized
- 1 Teaspoon Green Chilies Hari Mirch Chopped
- 2 Tablespoon Coriander Leaves Hara Dhaniya Chopped
- 1 Teaspoon Mint Leaves Pudina Chopped (Optional)
- 1/4 Teaspoon Red Chilli Powder Lal Mirch Powder
- 1 Teaspoon Dry Mango Powder Amchur
- 1 Teaspoon Carom Seeds Ajwain
- 0.25 Teaspoon Salt Namak (Please adjust it to your taste)
For the batter
- 1 Cup Gram Flour Besan
- 1/2 Teaspoon Red Chilli Powder Lal Mirch Powder
- 1/4 Teaspoon Turmeric Powder Haldi Powder
- 1/2 Teaspoon Garam Masala Powder
- 1/2 Teaspoon Asafoetida Hing
- 1/4 Cup Water Paani
- 0.25 Teaspoon Salt Namak (Please adjust it to your taste)
- 5 Piece White Bread
- 1/2 Cup Vegetable Oil For Frying
Instructions
Get your ingredients ready for making the potato stuffing.
- Boil or steam the potato in a pressure cooker or microwave till it is completely cooked.
- Cool, peel and mash the potatoes after boiling
- Add coriander leaves, mint leaves, green chilli, red chilli powder, amchur powder, carom seeds and salt to the mashed potatoes.
- Mix them really well and check for seasoning.
- Set aside.
Get your ingredients ready for making the batter.
- Take the besan (gram flour), ajwain, red chilli powder, turmeric powder, garam masala powder, asafoetida and salt in a bowl.
- Add water and mix well.
- Ensure that your batter is spoon coating. I should neither be dripping or too thick.
Finally, making the pakoras.
- Slice each slice of bread into triangles.
- Between two triangles, scoop and spread the stuffing evenly.
- Press the two slices.
- Heat the oil for frying.
- Dip the prepared sandwiches into the prepared better coating them completely.
- Gently lower them into the oil and fry them till they are crisp and golden brown.
- Drain them on a kitchen towel to drain the excess oil.
- Serve the pakoras hot with tomato sauce and green chutney.
- Enjoy your tea and pakoras!!
Notes
- Use fine besan (Bengal gram flour)
- Your batter should be spoon coating and not free-flowing or too thick
- Deep fry immediately after soaking in besan batter else the bread will break.
- Use medium flame for frying