bread pattice recipe, bread patties
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bread pattice recipe

bread pattice recipe - these are easy and tasty patties made with bread and spiced mashed potatoes. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: snacks
Cuisine: maharashtrian
Servings: 4 servings
Calories: 547kcal
Author: Dassana Amit

Ingredients

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
  • 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

Instructions

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.

Nutrition

Calories: 547kcal | Carbohydrates: 68g | Protein: 17g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 554mg | Potassium: 1235mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1.5% | Vitamin C: 67.4% | Calcium: 13.3% | Iron: 56.9%