Bread Pakoda with stuffed potato
By Priyanka
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Ingredients
- For the filling:
- 4-5 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works best, especially if you are a lazy person like me)
- 1 green chili, finely chopped
- 2 tbsp finely chopped cilantro/coriander leaves
- ¼ tsp or ½ tsp red chili powder
- 1 tsp amchur powder – add more if required
- ½ cup of mint coriander chutney (optional... you can also use chopped mint and instead about 1 tbsp added in the potato mixture)
- black salt or common salt
- For the outer crisp coating:
- 3 cups besan (chick pea flour/gram flour)
- a pinch of hing
- ½ tsp red chili powder
- ½ tsp garam masala powder
- ½ tsp ajwain/carom seeds
- 6 slices of Brown or White Bread
- water
- salt
- oil for frying
Details
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Preparing the potato filling:
Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.
Add the coriander leaves, green chili, red chili powder, amchur powder, salt to the mashed potatoes.
Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
Preparing the besan batter:
In a bowl, take the besan (chick pea flour/gram flour).
Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.
Add around ½ cup water and mix.The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.
Add a few drops of oil to the batter and mix well.
Keep the ready batter aside.
Assembling and Frying the Aloo Bread Pakora:
Before you do the following steps, heat up some oil for deep frying the pakoras.
On your cutting board, slice the bread into triangle or rectangle slices. I made triangular slices.
Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take a teaspoon of the mint-coriander chutney and apply it evenly on the triangular slice of bread.
Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.
Cover this potato stuffed slice with another slice. I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second triangular slice.
You have now a beautiful triangular bread sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.
Coat the stuffed bread sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break. By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
Fry the bread pakoras on a medium flame till they are crisp and golden brown.
Drain on a tissue.
Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
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