Delicious, crispy, deep fried and all scoffed in minutes this Bread Pakoda is a street food favourite and so good served with fresh tangy chutneys or some fried green chillies on the side. It used to be my guilty pleasure and one that I still indulge in. The spicy potato mix encased with a crispy coating of the gram flour. Every bite of crisp batter, soft bread and spicy mashed potato served with a warm cup of tea was (and still is!) pure pleasure.
The potato mix is easy to make, though the potato is best crushed by hand as you want a slightly lumpy mix rather than smooth mashed potato base. You can even serve the potato mix with some puris and kadhi if you have any extra leftover.
Method
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To make the potato mix; heat oil in a heavy bottom sauce pan. Add the asafoetida followed by mustard seeds. As they splutter add the curry leaves and green chillies. Fry for a minute on medium heat and add the chopped ginger. Fry for a further minute
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Add turmeric powder; stir and add the potatoes along with the green peas. Stir to make sure the mix is evenly coloured. Cover and steam on a low heat for 3-4 minutes. Garnish with coriander, add lemon juice and season to taste. Let the mix cool while you make the gram flour batter
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In a large mixing bowl add the gram flour along with the powdered spices and salt. Add water and whisk well to make a smooth batter. You’re looking for a double cream consistency
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Place the sliced bread on a plate and the spiced potato mix. Flatten the potato mix with the back of the spoon. Place another slice over it to make a sandwich. Cut the sandwich diagonally. Repeat for rest of the potato mix
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Heat oil in a wok or large kadhai for deep frying. Dip the potato sandwich in the gram flour batter mix and deep fry until it is light brown and crisp all over around 1-2 minutes each side. Drain on kitchen paper. Cut the bread pakoda into smaller pieces and serve warm with a chutney