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Dec 16

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Bread Pakoda – Aloo Bread Pakoda | Evening Snack | Indian Street Food

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Crispy and tasty Indian Snack Recipe made using bread. These Bread Pakodas are stuffed with flavorful potato filling and batter fried until crispy and golden. This is a favorite evening snack and breakfast especially among kids.

bread-pakoda-2

Serves – 4 piecesĀ 

Preparation time – 10 mins

Cooking time – 20 mins

Ingredients:

  • Bread – 4 slices no ( I’m using white bread slices)
  • Oil – for deep frying
  • Sweet and Sour / Tamarind Chutney – 2 Tbsp
  • Hari Chutney/ Green Chutney – 2 Tbsp
  • For Stuffing:
  • Potato (Boiled and Mashed) – 1 Medium
  • Oil – 1 Tbsp
  • Onion (finely chopped) – 1/4 Cup
  • Coriander Powder – 1/2 tsp
  • Green Chillies – 2 or to taste
  • Ginger – small piece
  • Cumin Seeds – 1/4 tsp
  • Salt – to taste
  • Cilantro/ Coriander Leaves (finely chopped) – 1 Tbsp
  • Lemon Juice – 1 tsp or to taste
  • For Batter:
  • Chick Pea Flour – 1/2 Cup (heaping)
  • Rice Flour – 1 Tbsp
  • Turmeric Powder
  • Baking Soda – 1/8 tsp
  • Salt – 1/2 tsp or to taste
  • Red Chilli Powder – 1/4 tsp or to taste
  • Carom Seeds/ Ajwain/ Vaamu – 1/4 tsp

Process:

  • For Stuffing:
  • Heat Oil and when its medium hot, add cumin seeds, onion, ginger chilli paste, coriander powder, salt.
  • Cook till onions are slightly cooked. Don’t overcook.
  • Add mashed potato, cilantro and mix well until combined.
  • Cook for 30 secs and switch off the heat.
  • Cool the stuffing completely. Keep aside.
  • For Batter:
  • Into a bowl add chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, carom seeds, salt.
  • Gradually add water and make a semi thick batter.
  • Batter should be smooth and have flowing consistency.
  • For Assembling
  • Apply green chutney on one of the bread slices and place 3 Tbsp of potato stuffing, sread the stuffing evenly.
  • Apply Imli Chutney on the other bread slice.
  • Cover the bread slices so that the stuffing is nicely sealed in between the two slices.
  • Cut the Bread sandwich diagonally. Keep ready.
  • Prepare another sandwich the same way.
  • For Frying:
  • Heat oil in a kadai for deep frying, dip the bread sandwich into the batter and drop into hot oil.
  • Using ladle pour hot oil on the top side of the bread sandwich while frying.
  • Fry until golden on the bottom side.
  • Flip and fry till golden and crispy on the other side.
  • Remove from oil and fry rest of the pakoras the same way
  • Serve hot as they are or with chutney.

 

Tips:

  • Traditionally potato is used as stuffing but be creative and use paneer, mashed vegetables or tofu. It tastes different and nice with a slight variation.
  • We can avoid pan frying the potato mixture if you are in a hurry, but it tastes great when slightly sauteed in oil with some spices.
  • Cool the Potato mixture completely before applying onto the bread slices.
  • Batter consistency should be right otherwise bread pakodas will be dense when very thick and oily when the batter is too loose.
  • While frying oil should be medium high otherwise they don’t turn out fluffy and crispy.
  • After frying one batch allow the allow to reach the right frying temperature and start frying next batch.

 

 

 

 

 

 

 

 

 

 

 

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Permanent link to this article: http://www.sruthiskitchen.com/2016/12/16/bread-pakoda-aloo-bread-pakoda-evening-snack-indian-street-food/

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