Bread Pakora

Its raining in Mumbai, India. And the best time to make some nice fried stuffs is a Bread Pakora. We crave for something similar with a nice masala chai

And I decided to make this Bread Pakora for my family to give them a nice surprise. The weather supported us and me making this hot pakoras along with some nice tea. What more can you ask???

Ingredients

For Stuffing

  • 2 medium-sized potatoes or 1 large potato or 175 grams potatoes
  • 1 to 2 green chillies chopped or about 1 teaspoon chopped green chilies
  • 1 tablespoon coriander leaves – chopped (cilantro leaves)
  • 2 teaspoons mint leaves – chopped (optional)
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon garam masala powder
  • ½ teaspoon dry mango powder (amchur powder) or add as required
  • salt as required

For Batter

  • 1 cup besan (gram flour)
  • ½ teaspoon carom seeds (ajwain) – skip if you do not have
  • ¼ tsp red chilli powder
  • 1 to 2 pinches turmeric powder – optional
  • ¼ tsp garam masala powder
  • 1 pinch asafoetida (hing)
  • 1 to 2 pinches baking soda – optional
  • ½ to ⅔ cup water or add as required
  • salt as required

Other Ingredients

  • 4 to 5 slices of whole wheat bread or brown bread or white bread
  • oil for deep frying as required

Instructions

Making Stuffing

  • Boil or steam the potato in a pressure cooker or steamer till it is completely cooked. 
  • When the potato becomes warm, then peel it. Grate and keep aside. You can also mash and keep aside.
  • Add the coriander leaves, mint leaves, green chilli, red chilli powder, turmeric powder, amchur powder, salt to the grated potatoes.
  • Mix the spices & herbs very well with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

Making Bread Pakora Batter

  • In a bowl, take the besan (gram flour), ajwain, red chilli powder, garam masala powder, asafoetida, baking soda (optional) and salt.
  • Now add around ½ cup of water and mix very well.
  • The batter should not be very thick nor too thin. If the batter is too thick, then add more water.
  • Add 1 to 2 teaspoons of hot oil when you keep the oil for deep frying in the batter. Mix well. Whisk briskly non-stop for 1 to 2 minutes to incorporate some air in the batter. 

Assembling Bread Pakora

  • On the chopping board, slice the bread into triangle or rectangle slices.
  • Take around 2 to 3 tablespoons of the mashed potato mixture and spread it on the bread evenly.
  • Cover this potato stuffed slice with another slice. You now have a 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 sandwich. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break.

Frying Bread Pakora

  • By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
  • Fry on a medium flame till they are crisp and golden brown.
  • Drain them on a tissue paper. So that excess oil is absorbed.
  • Serve bread pakora hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
  • Enjoy the bread pakoda in the rains with a cup of indian ginger tea or masala tea.

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