Crispy Stuffed Bread Pakoras
Slices of soft white bread sandwiching a spiced potato filling, dipped in seasoned gram flour batter and fried to a shattering golden crisp. These indulgent pakoras are the ultimate monsoon morning treat — crunchy on every surface, fluffy-spiced within, and absolutely irresistible dunked in tangy green chutney.
Ingredients
- 12 slices white bread
- 3 medium potatoes, boiled, peeled, and mashed
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
+ 14 more ingredients
Instructions
Prepare the filling by combining the mashed potatoes with the chopped onion, green chilies, cumin seeds, amchur, garam masala, red chili powder, salt, and cilantro. Mix well and taste for seasoning.
Make the batter by whisking together the besan, turmeric, baking soda, ajwain, and a pinch of salt in a bowl. Gradually add cold water, stirring constantly, until you get a smooth batter that coats the back of a spoon thickly. It should not be runny.
Trim the crusts off the bread slices if desired. Take one slice, spread a generous layer of the potato filling on one half, and fold the bread over to form a triangle or sandwich it with another slice and cut diagonally.
Repeat with all the bread slices.
Heat oil in a deep kadai or heavy-bottomed pan to 170 degrees Celsius (340 degrees Fahrenheit). Test with a drop of batter — it should rise to the surface steadily without browning instantly.
Holding a stuffed bread piece carefully, dip it into the besan batter, ensuring all surfaces are evenly coated.
Gently slide the coated bread pakora into the hot oil. Fry 2-3 at a time without overcrowding.
Fry on medium heat, turning occasionally, until uniformly golden brown and crispy on all sides, about 3-4 minutes.
Remove with a slotted spoon and drain on paper towels.
Serve hot with green chutney and sweet tamarind chutney on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI