Bread Pakora Recipe | Street Style Crispy Potato Bread Pakoda | Aloo Masala Stuffed Bread Pakora

Bread Pakoda Recipe | Street Style Crispy Bread Pakoda | Aloo Masala Stuffed Bread Pakora | Easy Snack | Potato Snack | Tea time snacks | Bread Pakora Recipe | Street Food Pakora | Pakoda | Alu bread Pakora | Bread Pakoda

Bread Pakora or Bread Pakoda 🍞 is a popular North Indian Street Food where bread slices sandwiched with a potato stuffing inside is dipped in a spiced gram flour batter and then deep fried till nice and crispy.

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𝐖𝐫𝐢𝐭𝐭𝐞𝐧 𝐏𝐫𝐢𝐧𝐭𝐚𝐛𝐥𝐞 𝐑𝐞𝐜𝐢𝐩𝐞 𝐰𝐢𝐭𝐡 𝐒𝐭𝐞𝐩 𝐛𝐲 𝐒𝐭𝐞𝐩 𝐢𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 𝐚𝐧𝐝 𝐓𝐢𝐩𝐬 𝐢𝐧 𝐦𝐲 𝐛𝐥𝐨𝐠 📝
theartisticcook.com/bread-pakora-recipe/

𝗧𝗶𝗺𝗲𝘀𝘁𝗮𝗺𝗽𝘀:
0:00 Intro to Potato Bread Pakoda
0:52 Make the Potato Masala Stuffing
2:11 Make the Green Coriander Mint Chutney
3:01 Make the Besan Batter
4:11 Prepare the Bread Sandwiches
4:15 Apply the Green Chutney on both sides
4:31 Layer with the Potato Stuffing
5:04 Split in two triangles
5:34 Coat the stuffed bread triangles with the Besan Batter
5:46 Deep Fry in Hot Oil till Golden on both sides
6:31 Serve it Hot with Tomato Ketchup or Tamarind Chutney

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
For Stuffing
2 Tbsp Vegetable Oil
Pinch of Hing/Asafoetida
1/4 Tsp Cumin seeds
1/2 Cup /1 medium size Onion chopped
1 Tsp Chopped Ginger
2 Green chilies, chopped
1/4 Tsp Turmeric powder
1/4 Tsp Coriander powder
1/4 Tsp Chili powder
1/4 Tsp Mango powder/Amchur
1/2 Tsp Chat Masala
Salt to taste
2 Big Boiled potatoes mashed
Few Coriander leaves chopped

For Green Chutney
1 Cup Coriander leaves
1/2 Cup Mint leaves
1/2 inch Ginger
3-4 small Garlic
2 Green chilies
1/2 Tsp Sugar
1 Tbsp Lemon juice (add during grinding to prevent bitterness )
1-2 Ice Cubes (helps to keep the vibrant green color)
1/4 Tsp Cumin powder
Salt to taste

Besan Batter
1 Cup Gram flour/Besan
1/4 Tsp Turmeric powder
1/2 Tsp Salt
1/2 Tsp Chat Masala
1/2 Tsp Chili powder
Few chopped coriander leaves
3/4 Cup plus 2 Tbsp Water
1/4 Tsp Baking Soda
1 Tbsp Hot Oil, from the frying oil

This Recipe makes total 6 Bread Pakoda Triangles.

𝗠𝗘𝗧𝗛𝗢𝗗

1. Boil and Mash 2 Big Potatoes. Saute Hing, cumin seeds, chopped onions in oil till translucent. Add chopped ginger and green chilies. Add turmeric, coriander, chili, dry mango and chat masala powder. Add the mashed potatoes, salt and chopped coriander leaves. Mix Well.

2. Grind Coriander, Mint leaves with ginger, garlic, green chilies, cumin powder, sugar, lemon juice, ice cubes and salt. Ice cubes are added to prevent the green color of the chutney from turning black from the heat of the blender. Lemon juice helps to keep the chutney fresh and also avoids any bitterness. Sugar helps to balance the flavors.

3. Mix Gram flour with turmeric, salt, chat masala, chili powder and few chopped coriander leaves. Add the Water bit by bit mixing the batter well to avoid lumps. The batter should neither be too thin nor too thick. Add Baking soda and hot oil from the oil used for frying for crispiness.

4. Layer the bread slices with green chutney first on both sides. Then layer with the potato masala. Cover it with the other bread slice and split into two triangle sandwiches.

5. Dip the triangle sandwiches in the sides first with the batter and then the base. Ensure the batter covers the bread from all sides. If the batter looks too thin then add some more Gram flour/Besan. Deep fry in Hot Oil till Golden on both Sides. Serve them hot with Tomato Ketchup or Tamarind Chutney.

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Links for Tools I often use:
Pyrex 1 Cup 250ml Measuring Cup
amzn.in/d/4a6eEAa
Kitchen Weighing Scale:
amzn.in/d/0RZaose
amzn.eu/d/bXCbBmm
Standard Sized Cup Liners
amzn.in/d/j5TKVjw
Betty Crocker Baking Pan 28cm
amzn.eu/d/hZBz31O
Ice Cream Scoop
amzn.in/d/bKga2j4
Parchment paper:
amzn.eu/d/060TNih

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