Bread Pakoda

Deep fried crispy bread stuffed with spicy potato

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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

     

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