Bread Pakora is a favorite breakfast and tea time snack at our home. Everyone loves it and I often make it when its dark, dull, cold and pouring outside. Its a great snack to have during rains.

Its pouring cats and dogs outside…. the stuffed warm potato bread pakora with a sweet sauce and a spicy chutney accompanied by a cuppa of hot indian masala chai. What more could I ask for? For me, this is heaven.

No……… it is not heaven for me. I have to cook and serve and take photographs too. I enjoy doing all these things…….. but it is not heaven. It would be heaven…  if somebody else cooks for me and serves me during the rains It would be heaven when I am just sitting near my window seeing the beauty of rains and someone gets hot pakoras with hot chai for me.

Fortunately or unfortunately… I don’t know…. I have to do all the cooking and serving, plus wash all the dishes, clean the house etc etc etc. Its a lot of work for me in a day, plus meditate too and be continously aware of my actions, thoughts and feelings all the time. All in a day’s work.

I recollect the moments in my life during heavy rains, when my mom would make different types of pakoras. Sometimes onion pakora, some occasion potato pakora, some day moong pakoras, some moment cabbage pakora… and the list goes on….  for me and my sis in the evenings during the monsoons, only on days when it rained and rained and rained…..

We would relish it so much. I have many such memories especially in relation to food. These fond little memories have become a sweet part of me now.

She would serve them piping hot, direct from the kadai into our plates. In fact, my mom had this habit of serving us hot food. Even the chapatis, she would puff them and then serve it to us directly from the tava. She would again go to make another chapati. This way she would make many rounds between us and the tava.

My mother in law is also like this. She would make one paratha and then serve it. Go in the kitchen and then make another paratha and so on. She even serves her husband…. that is my father-in-law, to this day like this.

I too serve my husband sometimes like this. Sometimes only…….. thats coz my husband does not like to eat hot food. He prefers it warm. So I stack and keep all the rotis or parathas in the roti basket and serve when I am done making all the rotis and parathas.

Coming back after this long story to the bread pakora recipe. Basically there are two types of bread pakora:

• plain bread pakora and


• stuffed bread pakora

At our place, we make both. When we need to have some hot snack quickly, we make plain bread pakora. These are slices of bread dipped in besan (chickpea flour batter) spiced with ajwain, red chili powder, asafoetida, salt and deep fried.

The stuffed bread pakora is stuffed with a filling of mashed potatoes, dipped in besan and deep fried. One can be innovative in making the filling. Though, mashed potatoes is a common filling in India, there are other fillings that can be used, like, paneer (cottage cheese filling), soya granules filling and even cheese.

I often make the stuffed bread pakora with mashed potatoes or in combination with cheese or just plain cheese. In fact, one of my earlier posts was on Cheese Bread Pakora.

After a long time, I am posting a similar recipe of Potato Stuffed Bread Pakora, even though I make it pretty often.

So here we go with the step by step recipe with pictures of Bread Pakora.

Ingredients for the Stuffed Bread Pakora:

Servings: 2-3, makes 6 bread pakoras

Preparation time:-

: For boiling potatoes, cooling and mashing and making besan batter: 25 mins

Cooking Time:-

: For assembling and frying the pakoras: 40 mins

For the filling:

• 4-5 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works best, especially if you are a lazy person like me)


• 1 green chili, finely chopped


• 2 tbsp finely chopped cilantro/coriander leaves


• 1/4 tsp red chili powder


• 1 tsp amchur powder


• 1/2 cup of mint coriander chutney (optional and I will tell you why later in this post below)


• black salt or common salt

For the outer crisp coating:

• 3 cups besan (chick pea flour/gram flour)


• a pinch of hing


• 1/4 tsp red chili powder


• 1/4 tsp garam masala powder


• 1/2 tsp ajwain – carom seeds


• water


• salt

And of course 6 slices of Brown or White Bread ( the pic shows 3 slices below) and oil for frying.

How to make the stuffed bread pakora:

Preparing the potato filling:

• Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.

• Add the coriander leaves, green chili, red chili powder, amchur powder, salt to the mashed potatoes.

• Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

Preparing the besan batter:

• In a bowl, take the besan (chick pea flour/gram flour).

• Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.

• Add around 1/2 cup water and mix. The batter I made in the pic below is very  thick.

• So, I add a little water to make it slightly thin.The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.

• Add a few drops of oil to the batter and mix well.

• Keep the ready batter aside.

Assembling and Frying the Aloo Bread Pakora:

• Before you do the following steps, heat up some oil for deep frying the pakoras.


• On your cutting board, slice the bread into triangle or rectangle slices. I made triangular slices.

• Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take a teaspoon of the mint-coriander chutney and apply it evenly on the triangular slice of bread.

• Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.

• Cover this potato stuffed slice with another slice. I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second triangular slice.

• You have now a beautiful 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 pakoras. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break. By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.

• Fry the bread pakoras on a medium flame till they are crisp and golden brown.

• Drain on a tissue.

• When I finished making the pakoras, I still had some of the potato filling left. I made a nice bread roll of the last batch of the potato mixture and deep fried it. So now you have one recipe idea that you can make if you have any leftover mashed potatoes.

• This cute bread roll, also I served with the bread pakoras.

• Serve them hot or warm with tomato sauce or with any chutney of your choice,  or even coconut chutney. I served these tasty aloo bread pakoras with mint-coriander chutney, sweet tamarind date chutney and dry onion garlic chutney.

• Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.

Tips:

1. The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe. But if you do not have it. There is an alternative. Just chop some mint leaves and add it to the mashed potatoes along with the rest of the ingredients. Adding fresh mint leaves substitutes the mint chutney very well in this recipe.


2. I have made this recipe, even without adding any mint or coriander leaves and sometimes even without the mint coriander chutney and it still tasted awesome.  But do add green chilies as it gives a nice zing to the potatoes.

You may also like

bread pakora

mix vegetable pakora

Raw Banana-Plaintain Pakoras-Bhajiya Recipe

Batata Vada Recipe: How to make Batata Vadas

Tagged as:
Cereals,
Roots-Bulbs-Tubers