The number of possible dishes with potatoes and bread together is unbelievably huge. Potato and bread are 2 of the most loved foodstuffs around the world, and this Bread Patties is one more way you can enjoy this pair. This easy, crispy, tasty and vegan Bread Pattice is made with spiced mashed potatoes, which makes it a lot like the North Indian Bread Pakora. Although, the taste and procedure of making are still different.
About Bread Patties
To begin with, the difference – in bread pakoda, the mashed potato mixture is stuffed between 2 slices of bread whereas in Bread Patties, the potato mixture is placed only on one slice, coated with gram flour (besan) batter and shallow fried. However, the Bread Pattice can also be referred to as Bread Cutlet.
So, once you bite onto the Bread Patties, you’ll have a set of 2 flavors and textures. First, from one side of the crispy besan coated bread.
Second, from the other side of the crisp besan coated potato mixture. And trust me, its just amazing how both these come together to form a yummy snack.
I got acquainted to this Bread Pattice at one of my a Parsi friend’s place. She had served us these scrumptious batter fried cutlets laced with a perfectly spice potato mixture with ginger tea as an evening snack.
This was one combination I would never forget. Hence, it did travel back with me, to my home. As I successfully tried the Bread Patties at home, the recipe became quite a hit instantly with my family as well.
So, these days, I often make these cutlets as a quick snack with the evening tea or as a finger food in parties and small get togethers.
Here, in the illustration, you will find that I have also shared the method of cooking the potatoes in a pressure cooker. But if you are well versed with that part, you can easily keep the potatoes boiled a day before, refrigerate and use them the next day for making the Bread Patties.
For the potato mixture, I have used the same recipe as that of this popular Maharashtrian style Batata Vada. This aloo mixture recipe is commonly used for a lot of other preparations in Maharashtra’s food culture. The best thing is, if you have some of this leftover potato mixture, you can use that too for this Bread Patties.
You can also modify the mixture according to what your palate is craving for, at that moment. For instance, jazz it up with some grated cheddar or processed cheese and make it a cheesy snack for your friendly social gatherings at home.
For the bread, you can use any type of bread like wheat flour bread, multigrain bread, brown bread, white bread or sandwich bread.
The recipe of the Potato Bread Pattice is quite simple. So, it makes for the apt after school snack for kids too. These cutlets can be relished with a side of your preferred herby chutney or dips like mint chutney or coriander chutney and even the sweet and tangy tamarind chutney or tomato ketchup.
How to make Bread Patties
Cook Potatoes
1. Rinse well 4 medium-size potatoes and place them in a 2 liter stovetop pressure cooker. Add ½ teaspoon salt and pour water just about covering the potatoes.
2. Pressure cook on medium heat for 4 to 5 whistles or until the potatoes are completely cooked and have a mashable consistency. Drain all the water and set the potatoes aside.
3. When the potatoes become warm, peel them.
4. Mash them with a fork or a potato masher.
Make Potato Mixture
5. Add ½ teaspoon chaat masala and salt as required. Set aside.
You can add ½ teaspoon dried mango powder (amchur) or ¼ to ½ teaspoon lemon juice, if you do not have chaat masala.
6. Now, heat ½ tablespoon oil in a tadka pan or small frying pan. Add ½ teaspoon mustard seeds.
7. Wait till the mustard seeds begin to crackle.
8. As soon as the mustard seeds begin to crackle, 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. Next, add 1 pinch asafoetida (hing).
12. Immediately, add ¼ teaspoon turmeric powder.
13. Turn off the heat and mix everything well.
14. Pour the tempering in the bowl containing mashed potatoes.
15. Mix very well and set aside. Taste the mix and add more salt if needed.
Make Batter
16. In another mixing bowl, take 1.5 cups gram flour (besan) and 1.5 tablespoons rice flour.
Note that you can swap the gram flour with chickpea flour instead. If you do not have rice flour, then feel free to omit it, but reduce the amount of water slightly.
17. Add ⅓ teaspoon carom seeds (ajwain), ¼ teaspoon turmeric powder and salt according to taste.
18. Next, add ⅔ to ¾ cup water or add as required to get a thick batter.
19. Whisk to a smooth, thick and flowing batter. Set aside. You can also add a pinch of baking soda to the batter, if you prefer.
Make Bread Patties
20. Now, take one bread and slice it into 4 equal parts.
21. Place the prepared potato mixture on the bread pieces. Press it gently so that the mixture sticks to the bread.
Meanwhile, heat 4 tablespoons oil in a flat skillet or frying pan or a tawa. Do use a heavy and thick bottomed pan.
22. Now, take each bread slice and begin to dip in the prepared batter.
23. Coat the bread slice evenly with the batter.
Fry Potato Bread Pattice
24. Place the batter coated bread pieces on the skillet or tawa. Fry on medium heat.
25. When one side is golden and crisp, turn over each bread piece and fry the second side.
26. The second side should also be golden and crisp. You can flip a couple of times for even frying.
27. If you feel that the edges are not cooked, then you can place the bread pieces vertically on the tawa with the uncooked edges touching the tawa, and fry them till they are cooked well.
28. Once done, place them on kitchen paper towels to remove excess oil.
29. Serve Bread Patties hot or warm with Coriander Chutney, Mint Chutney, tomato ketchup, Tamarind Chutney or any Green Chutney. I served them with the sweet tamarind chutney.
Expert Tips
- Choice of bread can be any of these – brown, white, wheat flour, multigrain or sandwich.
- In the potato mixture, you can also add ½ teaspoon dried mango powder or amchur and ¼ to ½ teaspoon lemon juice, if you don’t have chaat masala. You can also use leftover aloo bhaji or dry aloo sabji for this recipe.
- You can mix some grated cheese in the potato mixture.
- You can add a pinch of baking soda in the batter. This will make the cutlets fluffier.
- While frying the patties, if you feel that the edges are not cooking, you can place the bread slices vertically on the tawa and fry till the edges are cooked.
- Ensure to fry them in a moderately hot oil, so as to avoid the bread patties from soaking a lot of oil due to the oil being warm or less hot. On the other hand do not fry them in very hot oil which may lead to the batter getting browned or burnt from outside leaving the batter that is inside undercooked and raw.
Variations
As much as I love trying an original, individual recipe, I also love creating variations of it. Because that’s also when your creative juices are put to the best use. Also, something more out of a base recipe is always a good option as life is all about variety!
So, with this Bread Patties as the reference, I have made some versions that can be easily made at home. These have different stuffings and are all worth a try.
- Bread Roll – These are your classic potato stuffed rolls of bread, which are not batter coated, but fried just as they ate till perfectly golden. To enjoy the true flavor and texture, sprinkle some chaat masala on these hot rolls and serve immediately.
- Paneer Bread Roll – This is basically a spiced crumbled paneer or cottage cheese stuffing, rolled in bread slices and baked primarily. But if you don’t have an oven, toast these on the pan itself. Gets easily veganized when you replace the paneer with tofu in it.
- Bread Cutlet – Spiced mixed veggies mixed with bread, shaped into round cutlets or tikkis, crumb-coated and shallow fried in hot oil till crisp and golden brown. Serves as an amazing snack for both kids and adults.
- Cheese Roll – These bread rolls have a cheesy spiced potato stuffing, and are again baked instead of being fried. A healthier, but an absolutely smashing on the palate choice loved by all.
More Bread Snacks Recipes To Try!
Bread Snacks
Bread Snacks
Bread Snacks
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Bread Patties Recipe
Ingredients
For pressure cooking potatoes
- 4 potatoes – medium-sized
- water as needed for cooking potatoes
- ½ teaspoon salt
For tempering mashed potatoes
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal (hulled and split black gram), optional
- ½ teaspoon cumin seeds
- 1 teaspoon ginger – finely chopped
- 1 green chili – finely chopped or ½ to 1 teaspoon
- 6 to 7 curry leaves – chopped
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
Other Ingredients
- ½ teaspoon chaat masala
- salt as required
- 4 to 5 bread slices
- oil – for deep frying
For 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 needed to make thick flowing batter
- salt as required
Instructions
For pressure cooking potatoes
- Rinse very well and place 4 medium sized potatoes in a 2 litre stovetop pressure cooker. Add ½ teaspoon salt. Add water just about covering the potatoes.
- Pressure cook for 4 to 5 whistles on medium heat until the potatoes are completely cooked and have a mashable consistency.
- When the pressure drops naturally in the cooker, then only open the lid. Check the potatoes with a fork or knife and they should be cooked well and fork tender. Drain all the water and set the potatoes aside to cool until they become warm.
Mashing Potatoes
- When the potatoes become warm, peel them. Mash them with a fork or a potato masher.
- Add the chaat masala and salt as required to the mashed potatoes. Set aside.
Making tempering
- Now heat ½ tablespoon oil in a tadka pan or a small frying pan. Add mustard seeds and let them begin to crackle.
- As soon as the mustard seeds begin to crackle, add the urad dal and cumin seeds.
- Stir and fry until the urad dal becomes golden.
- Next add the finely chopped ginger, green chilies and curry leaves. Mix well.
- Add a pinch of asafoetida (hing).
- Immediately add ¼ teaspoon turmeric powder.
- Turn off the heat and mix again everything very well.
- Pour this tempering mixture in the bowl containing mashed potatoes.
- Mix thoroughly and set aside. Check the seasonings and add salt if needed.
Making batter
- In another mixing bowl take the besan (gram flour) and rice flour .
- Add the carom seeds, turmeric powder and salt as required.
- Next add ⅔ to ¾ cup water or add as needed to make a thick batter.
- Whisk to a smooth thick flowing batter without any lumps. Set the batter aside. You can also add a pinch of baking soda if you want to the batter.
Assembling
- Now take one bread and cut it into four equal squares or cubes. Slice 4 to 5 bread slices this way into 4 cubes or squares.
- Place the spiced mashed potato stuffing on the bread cube or square. Press it gently so that the potato stuffing sticks to the bread.
- Meanwhile also heat 4 tablespoons oil in a small frying pan or a flat skillet or tawa. Do use a heavy and thick bottomed skillet or 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 heat.
- 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 them on kitchen paper towels. Repeat the batter coating and frying in batches.
- Serve Bread Patties hot or warm with mint chutney or coriander chutney or tamarind chutney or tomato ketchup.
Notes
- You could make this snack with your choice of bread – white, whole wheat, brown, or sandwich bread.
- If you do not have chaat masala, add ½ teaspoon dried mango powder and ¼ to ½ teaspoon lemon juice to the potato mixture.
- If you have leftover boiled potatoes, then this snack can be assembled and made quickly.
- Alternatively, if you have some leftover dry aloo sabji, you can use it as a filling.
- For a fluffier and softer outside layer, add a pinch of baking soda to the batter.
- Make sure to fry the bread patties in medium hot oil.
- Rice flour is optional and can be skipped. In this scenario, add slightly less water while making the batter.
Nutrition Info (Approximate Values)
This Bread Patties recipe from the archives was first published on February 2017. It has been updated and republished on March 2024.
Oh my god this is crazy delicious, thank you for this recipe!
Most welcome.
Rice flour is required for making batter, can we make only with besan
yes you can use only besan. rice flour can be skipped.
App not working at all…. Website is also having problem… What should I do?
Raghav, yes but not many videos are there. here is the link to youtube channel:
https://www.youtube.com/subscription_center?add_user=vegrecipesofindia