Aloo Bread Pakora recipe | Stuffed Potato Bread Pakora/Fritters | Street Style Aloo Bread Pakoda
Stuffed with flavorful spiced mashed potatoes, these deep-fried bread pakoras are a beloved North Indian street food. They are typically accompanied by vibrant green chutney, tangy tomato sauce or tamarind chutney and a cup of fragrant masala chai!
Ingredients for Aloo Bread Pakoda
Besan batter
Potato filling
Other ingredients
White sandwich bread & oil
Easy step-by-step process to make Aloo Bread Pakodas
Besan batter
Potato filling
Assemble the pakoras
Deep fry the pakoras
Success tips for the best Aloo Bread pakora
Bread – Use white sandwich bread for the best flavor (use gluten-free bread if gluten intolerant)
Potato filling – The filling needs to be saltier & spicier than usual to accommodate for the bread.
Perfect batter
- Sift the besan – to get a smooth, lump-free batter, sift the besan through a sieve.
- Gradually add water – helps with a smooth batter.
- Whisk the batter for at least 3-5 minutes -helps to create a lighter & better coating.
- Rest the batter for 10-15 minutes – aids in digestion.
Oil
- It’s very important to have the oil at the right temperature for frying. If the oil is too hot, the pakoras will brown quickly from outside but remain undercooked from inside. If the oil is not hot enough, the pakoras will absorb a lot of oil and become very oily.
- To check the oil temperature, put a drop of batter in the oil, it should come up immediately. In that case, the oil is ready and immediately put in the pakora to fry. If the oil is not hot enough, wait for some more time before frying the pakoras.
Serving suggestion
These stuffed bread pakoras are usually served with green coriander chutney (recipe – Coriander & Mint Chutney) and tomato sauce/ketchup or tamarind chutney.
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For more pakora recipes, check out these Moong dal vada/pakoras.
Aloo Bread Pakora recipe | Stuffed Potato Bread Pakora/Fritters | Street Style Aloo Bread Pakoda
Stuffed with flavorful spiced mashed potatoes, these deep-fried Aloo Bread Pakoras are a beloved North Indian street food. They are typically accompanied by vibrant green chutney, tangy tomato sauce and a cup of fragrant masala chai, making them a delightful snack option.
Servings 6 -8 pakodas
Calories 216kcal
Equipment
- sieve
- wok/deep frying pan (for deep frying)
Ingredients
Besan batter
- 175 gms besan (gram flour)
- ¾ tsp salt or as per taste
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- ¼ tsp ajwain (carom seeds)
- ¾-1 cup water (as required)
- ¼ tsp baking soda
Potato filling
- 2 tsp oil
- 1 green chili, finely chopped
- 3 potatoes (approx. 500 gms) boiled, cooled, peeled & mashed
- 1½ tsp salt or as per taste
- ¼ tsp turmeric powder
- ¾ tsp red chili powder or as per taste
- ¾ tsp amchoor (dry mango powder)
- 1 tsp garam masala
- ¼ tsp ground black pepper
- ¼ tsp anardana (dry pomegranate powder)
- 2-3 tbsp finely chopped coriander/cilantro
Other ingredients
- 6-8 white sandwich bread slices (use gluten-free bread if gluten intolerant)
- oil to deep fry, refer to notes
Instructions
Besan batter
- Sift the besan through a sieve in a big enough bowl. Combine salt, turmeric powder, red chili powder & ajwain (lightly rub between the palms before adding to release the flavor) with the sifted besan.
- Gradually add water to make a medium thick, flowing smooth batter. The amount of water used will vary slightly depending on the besan, as every bag of besan is different.
- Mix continuously using a spoon or a whisk for 3-5 minutes.
- Keep aside and let the batter rest for 10-15 minutes.
Potato filling
- Heat oil in a big enough wok or a frying pan on medium heat.
- Sauté the chili.
- Reduce the heat and add the mashed potatoes, salt, turmeric powder, red chili powder, amchoor, garam masala, ground black pepper & anardana.
- Mix thoroughly & mash any big lumps of potatoes.
- Turn off the heat and combine the coriander/cilantro.
- Let the potato filling cool down.
Assemble & fry the pakodas
- Heat enough oil in a wok or a deep pan on medium-high heat for frying.
- Add baking soda to the besan batter and gently mix again.
- Divide the potato filling into 3-4 equal portions.
- Take a single portion of the potato filling and evenly spread it onto a slice of bread. Place another slice on top to create a sandwich. Gently apply pressure to the upper slice and cut diagonally. Repeat the process with the remaining bread slices, making 6-8 sandwich triangles.
- Dip one sandwich triangle into the besan batter, ensuring even coating on all sides. Shake off any excess batter.
- Immediately add to the hot oil to deep fry. Carefully pour hot oil over the top of the pakoda using a spoon. Once the underside is cooked and golden brown, flip over to cook the top side. Cook on medium heat till golden brown.
- Once done, remove using a spider strainer/slotted spoon and drain the excess oil. Place them on a kitchen paper towel to help absorb any leftover oil.
- Repeat with the remaining sandwiches till finished. The sandwich should be coated in the besan batter just before frying. Do not coat the sandwich with batter if it is not ready to fry immediately.
- Serve with coriander chutney (recipe link in the Notes), tomato sauce and masala chai.
Video
Notes
- 1 cup = 250ml
- The cooking time does not include the time needed to boil and cool down potatoes.
- Besan (gram flour/chana dal flour) is easily available at Indian grocery stores.
- Ajwain, Amchoor & Anardana are easily available at Indian grocery stores.
- Anardana – if you don’t have Anardana, increase the quantity of amchoor by the same.
- Oil – It’s very important to have the oil at the right temperature. If the oil is too hot, the pakoras will brown quickly from outside but remain undercooked from inside. If the oil is not hot enough, the pakoras will absorb a lot of oil and become very oily. To check the oil temperature, put a drop of batter in the oil, it should come up immediately. In that case, the oil is ready and immediately put in the pakora to fry. If the oil is not hot enough, wait for some time before frying the pakoras.
- Recipe link for the Coriander & Mint Chutney.
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator. The nutritional information does not take into account the oil used for deep-frying.
Nutrition
Calories: 216kcal | Carbohydrates: 37g | Protein: 8.2g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 828mg | Potassium: 437mg | Fiber: 3.9g | Sugar: 4.4g | Calcium: 66mg | Iron: 2mg