Description
Crispy, spiced potato-filled bread snacks, perfect for chilly evenings or a delightful street food experience.
Ingredients
- 10 slices of bread (white or brown)
- Oil for deep frying pakoras
- 5 medium-sized potatoes (boiled and mashed)
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 12-15 curry leaves
- 3-4 green chilies (finely chopped)
- 1 medium-sized onion (finely chopped)
- 1 teaspoon of ginger paste
- ¾ teaspoon of garlic paste
- ½ teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- ¾ teaspoon of garam masala powder
- ⅓ cup of coriander leaves (finely chopped)
- Salt to taste
- 1½ cup of besan (chickpea flour)
- ½ teaspoon of turmeric powder
- ¾ teaspoon of red chili powder
- A pinch of asafoetida (hing)
- 1¼ cup of water (or as needed)
Instructions
- Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter.
- Incorporate cumin seeds and curry leaves. Sauté briefly until fragrant.
- Add chopped onions, green chilies, ginger paste, garlic paste, turmeric, coriander, and salt. Cook until onions become translucent.
- Mix the mashed potatoes into the pan, allowing the spices to infuse for a few minutes. Add garam masala and chopped coriander leaves, stirring well. Remove from heat and let cool.
- In another bowl, combine besan, turmeric powder, red chili powder, a pinch of asafoetida, and salt. Gradually whisk in water until achieving a smooth batter.
- Cut each bread slice into halves or quarters. Take a spoonful of the potato mixture and sandwich it between two bread pieces. Dip the filled bread into the batter, coating it evenly.
- Heat oil in a deep frying pan. Once ready, gently slide the bread pakoras into the hot oil. Fry until golden brown and crisp, turning occasionally for even cooking. Drain on paper towels.
Notes
Utilize stale bread for better texture. Allow the stuffed bread to sit before frying for better results.
