Aloo Bread Pakora
A popular Indian street food snack where bread slices are stuffed with a spicy potato filling, coated in a chickpea flour batter, and deep-fried until golden and crisp. Perfect with mint chutney and a hot cup of chai!
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potato Filling
- b.Heat 1 tbsp of oil in a pan over medium heat. Add the ginger paste and green chillies, and sauté for 30 seconds until fragrant.
- c.Add the finely chopped onion and cook for 2-3 minutes until it becomes soft and translucent.
- d.Stir in the turmeric powder, red chilli powder, coriander powder, amchur, and garam masala. Cook for 1 minute, stirring continuously to prevent burning.
- e.Add the mashed potatoes, chopped coriander leaves, and about 0.75 tsp of salt. Mix thoroughly to combine all the ingredients well.
- f.Cook for another 2-3 minutes, allowing the flavors to meld. Transfer the filling to a bowl and let it cool completely.
- 2
Step 2
- a.Make the Besan Batter
- b.In a large mixing bowl, combine the besan, rice flour, ajwain, hing, baking soda, and the remaining 1 tsp of salt.
- c.Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon.
- d.Let the batter rest for 10-15 minutes. This helps in making the pakoras crispier.
- 3
Step 3
- a.Assemble the Bread Sandwiches
- b.Take a slice of bread and spread a generous, even layer of the cooled potato filling over it.
- c.Place another slice of bread on top to form a sandwich. Press down gently to seal.
- d.Using a sharp knife, carefully cut the sandwich diagonally in half to create two triangles.
- e.Repeat this process with the remaining bread slices and potato filling to make 4 sandwiches (8 triangles).
- 4
Step 4
- a.Fry the Bread Pakoras
- b.Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F).
- c.Carefully take one stuffed bread triangle and dip it into the prepared besan batter, ensuring it is evenly coated on all sides.
- d.Gently slide the batter-coated triangle into the hot oil. Fry 1-2 pakoras at a time to maintain the oil temperature and avoid overcrowding.
- e.Fry for 2-3 minutes on each side, flipping occasionally, until the pakora is golden brown and crisp.
- f.Remove the fried pakora with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Aloo Bread Pakoras immediately while they are hot and crispy.
- c.They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before stuffing. A warm filling can make the bread soggy and cause it to break.
- 2The batter consistency is key. If it's too thin, it won't coat the bread properly. If too thick, the crust will be doughy and dense.
- 3Adding rice flour to the batter is a great trick for an extra crispy and crunchy exterior.
- 4Fry on a consistent medium-high heat. If the oil is too hot, the outside will burn before the inside cooks. If it's not hot enough, the pakoras will absorb too much oil.
- 5For a richer flavor, you can spread a thin layer of green chutney on the bread slices before adding the potato filling.
- 6Using day-old bread can provide a better structure and prevent the pakoras from becoming too oily.
Adapt it for your goals.
Paneer Stuffing
Replace the potato filling with a mixture of crumbled paneer, onions, and spices for a protein-rich version.
Healthier Baked VersionHealthier Baked Version
For a lower-calorie option, brush the batter-coated triangles with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Cheese Bread PakoraCheese Bread Pakora
Add a slice of cheese along with the potato filling for a gooey, cheesy center that kids will love.
Mixed Vegetable FillingMixed Vegetable Filling
Incorporate finely chopped vegetables like peas, carrots, and bell peppers into the potato mash for added nutrients and texture.
Why this is on our healthy list.
Energy Boosting
The combination of potatoes and bread provides a significant amount of complex carbohydrates, which are the body's primary source of energy.
Source of Plant-Based Protein
The batter is made from besan (chickpea flour), which is a good source of plant-based protein, essential for muscle maintenance and repair.
Digestive Aid
Spices like ajwain (carom seeds) and hing (asafoetida) are traditionally used in Indian cooking to aid digestion and prevent bloating.
Frequently asked questions
Aloo Bread Pakora is a deep-fried snack, which makes it high in calories and fat. It is best enjoyed occasionally and in moderation as part of a balanced diet.