½teaspoondry mango powder(amchur powder) or add as required
salt as required
½ teaspoon carom seeds(ajwain) - skip if you do not have
¼tspred chilli powder
1 to 2pinchesturmeric powder- optional
¼tspgaram masala powder
1 to 2pinchesbaking soda- optional
½ to ⅔cupwateror add as required
4 to 5slices of whole wheat breador brown bread or white bread
oilfor deep frying as required
Boil or steam the potato in a pressure cooker or steamer till it is completely cooked.
When the potato becomes warm, then peel it. Grate and keep aside. You can also mash and keep aside.
Add the coriander leaves, mint leaves, green chilli, red chilli powder, turmeric powder, amchur powder, salt to the grated potatoes.
Mix the spices & herbs very well with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
Making Bread Pakora Batter
In a bowl, take the besan (gram flour), ajwain, red chilli powder, garam masala powder, asafoetida, baking soda (optional) and salt.
Now add around ½ cup of water and mix very well.
The batter should not be very thick nor too thin. If the batter is too thick, then add more water.
Add 1 to 2 teaspoons of hot oil when you keep the oil for deep frying in the batter. Mix well. Whisk briskly non-stop for 1 to 2 minutes to incorporate some air in the batter.
Assembling Bread Pakora
On the chopping board, slice the bread into triangle or rectangle slices.
Take around 2 to 3 tablespoons of the mashed potato mixture and spread it on the bread evenly.
Cover this potato stuffed slice with another slice. You now have a 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 sandwich. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break.
Frying Bread Pakora
By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
Fry on a medium flame till they are crisp and golden brown.
Drain them on a tissue paper. So that excess oil is absorbed.
Serve bread pakora hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
Enjoy the bread pakoda in the rains with a cup of indian ginger tea or masala tea.
Potatoes: Potatoes which have a hight starch content like Idaho or Russet potatoes work best. Avoid using new potatoes.
Gram Flour: Indian fritters are usually made with gram flour which is flour made from husked and split chana dal. Chana dal is also called as bengal gram. Basically these are brown chickpeas which have been hulled and split. That said, you can even use chickpea flour which is made from white chickpeas (garbanzo beans or kabuli chana).
Spices and Herbs: You can make a number of variations in the recipe by adding different combinations of spices and herbs both in the batter as well as in the potato stuffing. Add fresh herbs and spices like mint leaves, cilantro (coriander leaves), ginger, garlic or ginger-garlic paste, green chillies, ground cumin, ground coriander powder, red chilli powder, black pepper powder, curry powder or garam masala and chaat masala. You can increase or decrease the number of spices as per your taste.
Oily Pakoda: Fry at medium heat in the oil so that the pakoda do not absorb too much oil. Do not fry on a low heat as then the pakoda will absorb more oil. Frying on a high heat will cook and brown the batter from outside leaving the insides raw and uncooked. Adding 1 to 2 teaspoons hot oil to the batter helps in making the pakoda crisp and reduces the oil absorption.
Batter Consistency: For the batter make a medium consistency batter. A thick batter will be dense and not have a soft, fluffy outer texture. A thin batter will make the pakoda soggy by absorbing too much oil.
Scaling: You can easily halve or double the recipe.
Substitute for Dry Mango Powder: Substitute ½ teaspoon lemon juice for dry mango powder.
Carom seeds: Skip carom seeds if you do not have them.