Classic Stuffed Aloo Bread PakoraVeg
Enjoy the perfect monsoon snack with this classic Stuffed Bread Pakora recipe! Featuring a spicy, flavorful potato filling sandwiched between soft bread slices and coated in a crispy gram flour batter, these golden-fried treats are incredibly satisfying. Quick and easy to make at home, this crispy delight pairs perfectly with tangy tomato ketchup. Follow this step-by-step guide to serve up a comforting, street-style favorite that everyone will love. Happy cooking!
Ingredients
For the Potato Filling:
200 g Potato (boiled & mashed)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
A pinch Asafoetida Powder (Hing)
1 tbsp Ginger-Garlic-Green Chilli Paste
3 tbsp Coriander Leaves (chopped)
1 tsp Turmeric Powder
to taste Salt
For the Batter:
1 cup Gram Flour (besan)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
Water: 1/2 to 2/3 cup (to adjust consistency)
to taste Salt
Other Requirements:
10 slice Bread
Oil
Tomato Ketchup
Instructions
Step 1— Prepare the Potato Filling
1
Heat vegetable oil in a pan. Add a pinch of asafoetida and cumin seeds.
2
Once the seeds crackle, add the crushed ginger-garlic-green chilli paste. Sauté to remove the raw smell.
3
Add turmeric powder and the boiled potatoes. Use a masher to break the potatoes down directly in the pan.
4
Mix in the salt and freshly chopped coriander leaves. Stir well, then turn off the heat and let the mixture cool down completely.
Step 2— Assemble the Sandwiches
1
Take your slices of white bread and apply the cooled potato filling generously onto one slice.
2
Place another slice on top to create a sandwich. Press it down slightly.
3
Cut each sandwich into two triangles.
Step 3— Prepare the Batter
1
In a bowl, combine gram flour (besan), turmeric powder, red chilli powder, and salt.
2
Gradually add water while mixing to break any lumps. Aim for a thick, smooth consistency that can coat the back of a spoon with a clean finish when you run your finger through it.
Step 4— Frying
1
Heat oil for deep frying.
2
Dip the triangular sandwiches into the batter, ensuring they are coated on both sides. Drain off any excess.
3
Carefully place the sandwiches in the hot oil. Fry undisturbed on one side, then flip carefully.
4
Fry until golden brown on both sides.
5
Remove, drain the excess oil, and transfer to absorbent kitchen paper.
