Crispy Stuffed Potato Bread PakodaVeg
Indulge in these golden, crispy bread pakodas featuring a spicy, flavor-packed potato masala filling. This classic Indian tea-time snack is made by sandwiching seasoned mashed potatoes between soft bread slices, dipping them in a spiced gram flour batter, and deep-frying until perfectly crunchy. Whether you are hosting a small get-together or looking for an exciting evening treat, these savory bites served with tangy ketchup or green chutney are sure to satisfy your cravings.
Ingredients
4 large Potato (boiled)
1 tbsp Oil
1 Onion (roughly chopped)
2 Green Chilli (chopped)
1 piece Ginger (chopped)
1 tsp Turmeric Powder
1 tsp Kashmiri Red Chilli Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Salt
1 tsp Chaat Masala
handful Coriander Leaves (chopped)
1 cup Gram Flour (besan)
1 tsp Red Chilli Powder
to taste Salt
1 tsp Carom Seeds (Ajwain)
pinch Baking Soda
as needed Water
as needed White Bread Slices
as needed Oil
Instructions
1
Heat oil in a pan and sauté the onions, green chilies, and ginger until translucent. Add all the spice powders and salt, mixing well.
2
Incorporate the boiled potatoes into the onion mixture, mashing them thoroughly. Stir in the chaat masala and fresh coriander leaves, then turn off the heat.
3
Take two bread slices, spread the potato filling generously, and cover with another slice. Cut the sandwiches diagonally into triangles.
4
In a bowl, combine the gram flour, chili powder, turmeric, salt, and carom seeds. Gradually whisk in water until a smooth, lump-free, thick consistency is achieved, then stir in the baking soda.
5
Heat oil in a deep pan. Coat each sandwich triangle in the batter, ensuring it is covered on all sides. Gently drop into the hot oil and fry until golden brown and crispy on both sides. Drain excess oil and serve hot.
Nutrition Facts
2 servings per recipe
