bread pattice recipe with step by step pics. these are easy and tasty patties made with bread and spiced mashed potatoes. the recipe is similar to bread pakoda but the taste is different. this crispy tasty bread snack is also known as bread cutlet.
in bread pakoda, the potato mixture is stuffed between two bread slices. in bread patties the potato mixture is placed only on one bread slice and then coated with besan (gram flour) batter and shallow fried. so from one slice you get to taste the crisp besan coated bread and from the other side the potato mixture covered with a crisp besan coating.
i came across this bread cutlet snack at a parsi acquaintance’s place. she had served us these scrumptious bread patties with ginger tea as an evening snack. later i made this recipe many times as it a favorite with the family. these can also be served as finger food for parties or small get together.
in the stepwise pics, i have illustrated with pictures on cooking the potatoes in a pressure cooker, but if you know the method of cooking potatoes, then you can cook the potatoes a day before. refrigerate them and then use next day.
for the stuffing of aloo bread pattice, i have used the same stuffing that is made for batata vada. but you can always change or alter the stuffing as per your taste requirements. also some grated cheddar cheese can also be added. you can check these similar snacks recipes with bread which are made with different variations and stuffings:
- paneer bread roll
- bread roll – soft spiced mashed potato filling.
- cheese roll – with a cheesy spiced potato stuffing.
- crisp bread cutlet – made with mixed veggies in the filling.
making bread pattice is easy and you can even make these an after school snack for kids. for the bread you can use any type of bread like wheat flour bread, multi grain bread or brown bread or white bread or sandwich bread.
serve bread patties with mint coriander chutney or saunth chutney or mint chutney or tomato ketchup.
if you are looking for more bread snacks recipes then do check:
bread pattice recipe
INGREDIENTS FOR bread pattice recipe
for pressure cooking potatoes
- 4 medium potatoes
- water as required for cooking potatoes
- ½ teaspoon salt
for tempering bread pattice
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon ginger - finely chopped
- 1 green chili - finely chopped
- 6 to 7 curry leaves - chopped
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder (haldi)
other ingredients for bread pattice
- ½ teaspoon chaat masala
- salt as required
- 4 to 5 bread slices
- oil for deep frying
for besan batter
- 1.5 cups besan (gram flour)
- 1.5 tablespoons rice flour
- ⅓ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ⅔ to ¾ cup water or add as required to make thick flowing batter
- salt as required
HOW TO MAKE bread pattice recipe
for pressure cooking potatoes
- rinse very well and place 4 medium sized potatoes in a 2 litre pressure cooker. add ½ teaspoon salt. add water just about covering the potatoes.
- pressure cook for 4 to 5 whistles on medium flame till the potatoes are completely cooked and have a mashable consistency. drain all the water and keep the potatoes aside.
- when the potatoes become warm, peel them. mash them with a fork or a potato masher.
making tempering for aloo stuffing
- then add ½ teaspoon chaat masala and salt as required to the mashed potatoes. keep aside.
- now heat ½ tablespoon oil in a tadka pan or a small pan. add ½ teaspoon mustard seeds.
- let the mustard seeds begin to crackle.
- as soon as the mustard seeds begin to crackle, then add 1 teaspoon urad dal and ½ teaspoon cumin seeds.
- stir and fry till the urad dal becomes golden.
- then add 1 teaspoon finely chopped ginger, 1 finely chopped green chili and 6 to 7 chopped curry leaves. mix well.
- then add 1 pinch of asafoetida (hing).
- immediately add ¼ teaspoon turmeric powder.
- switch off flame and mix again everything very well.
- pour this tempering mixture in the bowl containing mashed potatoes.
- mix very well. keep aside. check the salt and add more if required.
making batter for bread pattice
- in another mixing bowl take 1.5 cups besan (gram flour) and 1.5 tablespoons rice flour .
- add ⅓ teaspoon carom seeds (ajwain), ¼ teaspoon turmeric powder and salt as required.
- next add ⅔ to ¾ cup water or add as required.
- whisk to a smooth thick flowing batter. keep aside. you can also add a pinch of baking soda if you want.
making bread pattice
- now take one bread and slice it in four equal parts. slice 4 to 5 bread slices in four parts.
- place the spiced mashed potato stuffing on the bread. press it gently so that the potato stuffing sticks to the bread. meanwhile also heat 4 tablespoons oil in a tawa. do use a heavy and thick bottomed tawa.
- now take each of the bread slice and begin to dip in the besan batter.
- coat the bread slice evenly with the besan batter.
- place the batter coated bread slices on the tawa. fry on medium flame.
- when one side is golden and crisp, turn over each bread pattice and fry the second side.
- the second side should also be golden and crisp. you can also flip a couple of times for even frying.
- if you feel that the edges are not cooked, then you can place the bread slices vertically on the tawa with the uncooked edge touching the tawa.
- once done, then place the aloo bread pattice on kitchen paper towels.
- serve bread pattice hot or warm with mint chutney or coriander chutney or sweet tamarind chutney or tomato ketchup.
how to make bread pattice or bread patties
a) for pressure cooking potatoes:
1. rinse very well and place 4 medium sized potatoes in a 2 litre pressure cooker. add ½ teaspoon salt. add water just about covering the potatoes.
2. pressure cook for 4 to 5 whistles on medium flame till the potatoes are completely cooked and have a mashable consistency. drain all the water and keep the potatoes aside.
3. when the potatoes become warm, peel them.
4. mash them with a fork or a potato masher.
5. then add ½ teaspoon chaat masala and salt as required. keep aside. you can add ½ teaspoon dry mango powder (amchur) or ¼ to ½ teaspoon lemon juice if you do not have chaat masala.
b) making tempering for aloo stuffing:
6. now heat ½ tablespoon oil in a tadka pan or a small pan. add ½ teaspoon mustard seeds.
7. let the mustard seeds begin to crackle.
8. as soon as the mustard seeds begin to crackle, then add 1 teaspoon urad dal and ½ teaspoon cumin seeds.
9. stir and fry till the urad dal becomes golden.
10. then add 1 teaspoon finely chopped ginger, 1 finely chopped green chili and 6 to 7 chopped curry leaves. mix well.
11. then add 1 pinch of asafoetida (hing).
12. immediately add ¼ teaspoon turmeric powder (haldi).
13. switch off flame and mix again everything very well.
14. pour this tempering mixture in the bowl containing mashed potatoes.
15. mix very well. keep aside. check the salt and add more if required.
making batter for bread patties
16. in another mixing bowl take 1.5 cups besan (gram flour) and 1.5 tablespoons rice flour .
17. add ⅓ teaspoon carom seeds (ajwain), ¼ teaspoon turmeric powder and salt as required.
18. next add ⅔ to ¾ cup water or add as required.
19. whisk to a smooth thick flowing batter. keep aside. you can also add a pinch of baking soda if you want.
making bread patties
20. now take one bread and slice it into four equal parts.
21. place the spiced mashed potato stuffing on the bread. press it gently so that the potato stuffing sticks to the bread. meanwhile also heat 4 tablespoons oil in a tawa. do use a heavy and thick bottomed tawa.
22. now take each of the bread slice and begin to dip in the besan batter.
23. coat the bread slice evenly with the besan batter.
frying bread patties
24. place the batter coated bread slices on the tawa. fry on medium flame.
25. when one side is golden and crisp, turn over each bread pattice and fry the second side.
26. the second side should also be golden and crisp. you can also flip a couple of times for even frying.
27. if you feel that the edges are not cooked, then you can place the bread slices vertically on the tawa with the uncooked edges touching the tawa and fry them till they are cooked well.
28. once done, then place the aloo bread pattice on kitchen paper towels to remove excess oil.
29. serve bread patties hot or warm with coriander chutney or mint chutney or tomato sauce or sweet tamarind chutney or green chutney. i served bread pattice with sweet tamarind dates chutney. for more similar snacks recipes you can check this collection of 35 snacks recipes with bread.
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