Bread Pakoda, often enjoyed during tea time or as a monsoon snack, is a popular street food in India known for its crispy exterior and flavorful fillings. This dish offers a delightful combination of bread, potatoes, and spices, making it a comfort food loved by all. Whether you're hosting a gathering or just seeking a cozy evening treat, this bread pakoda recipe will guide you through the steps to create this delicious snack right in your kitchen.
Ingredients
- For the Filling:
- 4 medium-sized potatoes, boiled and mashed
- 1 green chili, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1⁄2 tsp red chili powder
- 1⁄4 tsp turmeric powder
- Salt to taste
- 2 tbsp coriander leaves, finely chopped
- For the Batter:
- 1 cup besan (gram flour)
- 1⁄2 tsp carom seeds (ajwain)
- Pinch of baking soda (optional for extra fluffiness)
- Salt to taste
- Water to make a thick batter
- For Frying:
- 4-6 slices of white bread, cut into halves or quarters
- Oil for deep frying
Preparation
- Prepare the Filling:
- Heat oil in a pan, add cumin seeds. Once they crackle, add green chili, followed by turmeric, coriander, and red chili powder.
- Add the mashed potatoes, mix well, season with salt, and finally sprinkle in the chopped coriander leaves.
- Make the Batter:
- In a mixing bowl, combine besan, carom seeds, baking soda, and salt.
- Gradually add water to form a thick, lump-free batter.
- Assemble the Bread Pakodas:
- Take a slice of bread, spread the potato filling evenly, and cover it with another slice to make a sandwich. If quarters, spread filling on each quarter and assemble.
- Heat oil in a deep frying pan.
- Dip the prepared bread pakoda into the batter, ensuring it’s fully coated, and gently drop it into the hot oil.
- Fry until golden brown, turning once for even frying.
- Serving:
- Serve hot with green mint chutney, tamarind chutney, or ketchup.
Variation
For a different taste profile, try these variations:
- Cheese Bread Pakoda: Add cheese slices between the bread or mix shredded cheese into the potato filling.
- Vegetarian Option: Include veggies like peas, carrot, or spinach in the filling.
- Masala Bread Pakoda: Spice up the batter with crushed kasuri methi, garam masala, or chaat masala.
🍽️ Note: If the batter becomes too thin, add a bit more besan; if it's too thick, add a little water to achieve the right consistency.
To sum up, making Bread Pakoda is not just about cooking a snack; it's about embracing a piece of Indian culinary tradition. This recipe ensures you get the perfect balance of texture and flavor, making it a crowd-pleaser. The beauty of this dish lies in its simplicity, adaptability, and the joy it brings to any occasion. Now, you can enjoy this delicious, crispy Indian snack right at home, making it the perfect addition to your snack repertoire.
How do I ensure the filling doesn’t come out while frying?
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Ensure the bread slices are pressed gently together so that the filling stays intact. Additionally, coat the pakoda well with batter before frying to help seal the edges.
Can Bread Pakoda be baked instead of fried?
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Yes, Bread Pakoda can be baked. Brush them with oil and bake at 180°C (350°F) for about 20 minutes or until crispy. The result won’t be as crisp as when fried, but it will still taste good.
What are the best substitutes for potatoes in the filling?
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You can use paneer (cottage cheese), boiled and seasoned lentils, or a mix of vegetables like peas, carrots, and cauliflower. Just make sure they are well seasoned to match the potato version’s flavors.
