Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food

Serves – 4 pieces 

Preparation time – 10 mins

Cooking time – 20 mins

Ingredients:

• Bread – 4 slices no ( I’m using white bread slices)
• Oil – for deep frying
• Sweet and Sour / Tamarind Chutney – 2 Tbsp
• Hari Chutney/ Green Chutney – 2 Tbsp
• For Stuffing:
• Potato (Boiled and Mashed) – 1 Medium
• Oil – 1 Tbsp
• Onion (finely chopped) – 1/4 Cup
• Coriander Powder – 1/2 tsp
• Green Chillies – 2 or to taste
• Ginger – small piece
• Cumin Seeds – 1/4 tsp
• Salt – to taste
• Cilantro/ Coriander Leaves (finely chopped) – 1 Tbsp
• Lemon Juice – 1 tsp or to taste
• For Batter:
• Chick Pea Flour – 1/2 Cup (heaping)
• Rice Flour – 1 Tbsp
• Turmeric Powder
• Baking Soda – 1/8 tsp
• Salt – 1/2 tsp or to taste
• Red Chilli Powder – 1/4 tsp or to taste
• Carom Seeds/ Ajwain/ Vaamu – 1/4 tsp

Process:

• For Stuffing:
• Heat Oil and when its medium hot, add cumin seeds, onion, ginger chilli paste, coriander powder, salt.
• Cook till onions are slightly cooked. Don’t overcook.
• Add mashed potato, cilantro and mix well until combined.
• Cook for 30 secs and switch off the heat.
• Cool the stuffing completely. Keep aside.
• For Batter:
• Into a bowl add chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, carom seeds, salt.
• Gradually add water and make a semi thick batter.
• Batter should be smooth and have flowing consistency.
• For Assembling
• Apply green chutney on one of the bread slices and place 3 Tbsp of potato stuffing, sread the stuffing evenly.
• Apply Imli Chutney on the other bread slice.
• Cover the bread slices so that the stuffing is nicely sealed in between the two slices.
• Cut the Bread sandwich diagonally. Keep ready.
• Prepare another sandwich the same way.
• For Frying:
• Heat oil in a kadai for deep frying, dip the bread sandwich into the batter and drop into hot oil.
• Using ladle pour hot oil on the top side of the bread sandwich while frying.
• Fry until golden on the bottom side.
• Flip and fry till golden and crispy on the other side.
• Remove from oil and fry rest of the pakoras the same way
• Serve hot as they are or with chutney.