Aloo bread pakora|Potato stuffed bread pakoda is the most important snacks during winters and monsoon.
In the chilling winters when I get a hot cup of tea with pakora that’s the time when I get the actual satisfaction and enjoyment.😀 making pakora is honestly very easy.
Near my house, there is a pakoda food cart and they sell different pakodas but their bread pakoda is best so I tried copying them and the pakodas turned out very tasty. So I thought to share this recipe with you and you can prepare street style bread pakora at home.
Pakoda is an incredible choice during the rainy season, Winters, get together, birthdays and also during Ramadan.
What is pakora?
Pakora or Pakoda is the deep-fried fritters, which is coated with chickpea flour mixture. Different veggies are used for making pakodas like raw banana, onion, spinach, bottle gourd etc.
Pakora is popular snacks in India, Nepal, Pakistan and Bangladesh.
Top tips for perfect bread pakora:
1. Oil temperature: the oil should be hot enough, if the oil is not hot then pakora will soak the oil and If the oil is too much hot then pakoda will get dark brown from outside and uncooked from inside.
So fry the pakoda at medium high flame at medium hot oil.
2. Last Minute unique tips: If you are not making the besan batter early or you have no time then add lemon juice in the besan batter to make the pakoda puffy and light or you can also add baking soda to it.
3. The benefit of making besan batter earlier will lead to puffy and light pakodas, this is my mother tip whenever she makes pakodas then she always makes the besan batter 3 to 4 hour prior.
Or you can say when you have to fry pakora at 2:00pm then you can prepare the batter at 10:00 am.
So, you can prepare it early before frying for fluffy and light pakodas.
4. Different variations: The gram flour batter is magic, dip any veggie in it and fry.
You can add Sliced potatoes, sliced raw bananas, onion, green chillies, cauliflower etc.
Step by step instructions with pictures:
1. In a bowl add gram flour(besan), carom seeds, red chilli powder, mango powder(amchur powder), salt, chopped green chilli and chopped coriander leaves.
2. Mix the dry ingredients then add water little by little and mix it. The consistency of the mixture should not be too much thick or thin.
3. Mix the batter nicely so that their are no lumps. Let the batter rest meanwhile prepare the potato stuffing.
Potato stuffing:
4. To prepare potato stuffing you need boiled potatoes. Mashed the boil potatoes and add chopped garlic, red chilli powder, salt, coriander powder, and mango powder(amchur powder).
5. Mix it nicely and potato stuffing is ready.
6. Cut the bread slices into two half and spread potato mixture on one side of the bread slice then cover it with the other bread slice and press it gently with palm.
7. Heat the oil, the oil should be medium hot. Dip the bread in the besan mixture. (As the batter was prepared first so it may turn thick, so add little water in it to make it little thin.)
8. Dip the bread from both the sides and fry it in medium hot oil at medium to high flame.
9. Deep fry the bread from both the sides until it turns golden brown. Flip the bread occasionally so that both the sides of bread are cooked.
10. It will take 1 to 2 minutes to fry. so at one time, you can fry 2 to 3 bread pakora. When fried, serve it hot with chutney or tomato Ketchup.
Checkout Aloo bread pakora|Potato stuffed bread pakoda recipe video on YouTube.
Other recipes you might like:
Potato balls without egg and breadcrumbs
Potato curry without onion and garlic
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Aloo bread pakora|Potato stuffed bread pakoda
Deep fried Potato stuffed bread pakoda coated with gram flour mixture. Perfect tea time snacks during monsoons and winters.
Ingredients
- 15 bread slices
- Refined oil or canola oil for frying
Gram flour(besan) batter
- 1 cup gram flour(besan)
- 1/2 teaspoon carom seeds
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon dried mango powder(amchur powder)
- 1 teaspoon salt
- 1 green chilli chopped
- 1 tablespoon chopped coriander leaves
Potato stuffing
- 5 medium size boiled potatoes
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon amchur powder
Instructions
- To make besan batter in a bowl add 1 cup besan (gram flour), 1/2 teaspoon carom seeds, 1/2 teaspoon red chilli powder, 1/2 teaspoon amchur powder, 1 teaspoon salt, 1 green chilli chopped and 1 tablespoon coriander leaves.
- Then add water in it and mix, add water little by little. The consistency of the mixture should not be too much thick or thin.
- Keep the Batter aside, meanwhile prepare potato stuffing.
- To make potato stuffing, In a bowl add 5 medium size boiled potatoes and mash it then add 1 teaspoon finely chopped garlic, 1/2 teaspoon red chilli powder, 1/2 teaspoon salt, 1/2 teaspoon amchur powder and 1/2 teaspoon coriander powder in the boiled mashed potatoes
- Mix it nicely and potato stuffing is ready.
- Cut the 15 bread slices into two half and spread potato mixture on one side of the bread slice then cover it with the other bread slice and press it gently with palm.
- Heat the oil, the oil should be medium hot. Dip the bread in the besan mixture from both the sides. fry it in medium hot oil at medium to high flame.
- Deep fry the bread from both the sides until it turns golden brown. Flip the bread occasionally so that both the sides of bread are cooked.
- It will take 1 to 2 minutes to fry. so at one time, you can fry 2 to 3 bread pakora. When fried, serve it hot with chutney or tomato Ketchup.
Notes
- Oil temperature: the oil should be hot enough, if the oil is not hot then pakora will soak the oil and If the oil is too much hot then pakoda will get dark brown from outside and uncooked from inside. So fry the pakoda at medium high flame at medium hot oil.
- If you are not making the besan batter early or you have no time then add lemon juice in the besan batter to make the pakoda puffy and light or you can also add baking soda to it.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 7mgSodium: 50mgCarbohydrates: 30gFiber: 3gSugar: 3gProtein: 7g
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