Bread Pakora Recipe with Stuffed Potato

Bread Pakora is a favorite breakfast and tea time snack at our home. Everyone loves it and I often make it when its dark, dull, cold and pouring outside. Its a great snack to have during rains.

Its pouring cats and dogs outside…. the stuffed warm potato bread pakora with a sweet sauce and a spicy chutney accompanied by a cuppa of hot indian masala chai. What more could I ask for? For me, this is heaven.

I recollect the moments in my life during heavy rains, when my mom would make different types of pakoras. Sometimes onion pakora, some occasion mix veg pakora, some day moong pakoras, some moment cabbage pakora… and the list goes on….  for me and my sis in the evenings during the monsoons, only on days when it rained and rained and rained…..

We would relish it so much. I have many such memories especially in relation to food. These fond little memories have become a part of me now.

She would serve them piping hot, direct from the kadai into our plates. In fact, my mom had this habit of serving us hot food. Even the chapatis, she would puff them on the tava and then serve it to us directly. She would again go to make another chapati. This way she would make many rounds between us and the tava.

My mother in law is also like this. She would make one paratha and then serve it. Go in the kitchen and then make another paratha and so on. She even serves her husband…. that is my father-in-law, to this day like this.

Coming back after this long story to the bread pakora recipe. Basically there are two types of bread pakora:

• plain bread pakora and
• stuffed bread pakora

At our place, we make both. When we need to have some hot snack quickly, we make plain bread pakora. These are slices of bread dipped in besan (chickpea flour batter) spiced with ajwain, red chili powder, asafoetida, salt and deep fried.

The stuffed bread pakora is stuffed with a filling of mashed potatoes, dipped in besan and deep fried. One can be innovative in making the filling. Though, mashed potatoes is a common filling in India, there are other fillings that can be used, like, paneer (cottage cheese filling), soya granules filling, cheese and even green peas.

After a long time, I am this recipe of Potato Stuffed Bread Pakora, even though I make it pretty often.

So lets begin step by step recipe of Bread Pakora:

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 besan batter for bread pakoras:

• 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 1/2 cup water and mix. The batter I made in the pic below is very  thick.

• So, I add a little water to make it slightly thin.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.

• When I finished making the pakoras, I still had some of the potato filling left. I made a nice bread roll of the last batch of the potato mixture and deep fried it. So now you have one recipe idea that you can make if you have any leftover mashed potatoes.

• This cute bread roll, also I served with the bread pakoras.

• Serve the bread pakoras hot or warm with tomato sauce or with any chutney of your choice,  or even coconut chutney. I served these tasty aloo bread pakoras with mint-coriander chutney, sweet tamarind date chutney and dry onion garlic chutney.

• Enjoy the bread pakodas in the rains with a cup of indian ginger chai or mint tea.

Bread Pakora Recipe with Stuffed Potato

 

Save Print

Prep time

25 mins

Cook time

40 mins

Total time

1 hour 5 mins

 

Author: dassana

Recipe type: snacks, breakfast

Cuisine: indian

Serves: 2-3

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

Instructions

Preparing the potato filling:

1. Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.
2. Add the coriander leaves, green chili, red chili powder, amchur powder, salt to the mashed potatoes.
3. Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

Preparing the besan batter:

1. In a bowl, take the besan (chick pea flour/gram flour).
2. Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.
3. Add around ½ cup water and mix.The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.
4. Add a few drops of oil to the batter and mix well.
5. Keep the ready batter aside.
6. Assembling and Frying the Aloo Bread Pakora:
7. Before you do the following steps, heat up some oil for deep frying the pakoras.
8. On your cutting board, slice the bread into triangle or rectangle slices. I made triangular slices.
9. 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.
10. Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.
11. 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.
12. 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.
13. 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.
14. Fry the bread pakoras on a medium flame till they are crisp and golden brown.
15. Drain on a tissue.
16. Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
17. Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.

Notes

The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe. But if you do not have it. There is an alternative. Just chop some mint leaves and add it to the mashed potatoes along with the rest of the ingredients.

Adding fresh mint leaves substitutes the mint chutney very well in this recipe. I have made this recipe, even without adding any mint or coriander leaves and sometimes even without the mint coriander chutney and it still tasted awesome. But do add green chilies as it gives a nice zing to the potatoes.

3.1.09