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Bread Pakoda Recipe Indian

Bread Pakoda Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 slices white sandwich bread
  • 2 medium potatoes (about 250 g), boiled and peeled
  • 1/4 cup finely chopped onion
  • 1 green chili, finely chopped
  • 1/2-inch piece ginger, grated
  • 2 tbsp chopped fresh coriander leaves
  • 1/2 tsp cumin seeds
  • 1/2 tsp chaat masala
  • 1/4 tsp red chili powder
  • 1/4 tsp salt, plus more for batter
  • 1 cup gram flour (besan)
  • 2 tbsp rice flour
  • 1/4 tsp ground turmeric
  • 1/2 to 3/4 cup water
  • Vegetable oil, for deep-frying

Method
 

  1. Mash potatoes until smooth, then mix in onion, chili, ginger, coriander, cumin seeds, chaat masala, red chili powder, and 1/4 tsp salt.
  2. In a bowl, whisk gram flour, rice flour, turmeric, and a pinch of salt. Gradually add water, whisking into a thick ribbon-like batter.
  3. Spread 2 tbsp potato filling on one bread slice, press a second slice on top, and gently seal the sandwich.
  4. Heat 1 1/2 to 2 inches of oil to 350°F (175°C). Dip each sandwich into the batter, coat completely, and fry in batches for 3 to 4 minutes per side until deep golden.
  5. Drain briefly on paper towels, slice diagonally, and serve hot with green and tamarind chutneys.

Notes

Use day-old bread for the crunchiest results, and keep the batter thick so it clings to the bread without sliding. If the oil temperature drops between batches, let it climb back to 350°F before adding the next sandwiches.