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ALOO STUFFED BREAD PAKORA

ALOO STUFFED BREAD PAKORA

INGREDIENTS FOR THE STUFFING

  • Potato – 4 or 5 big
  • Oil – 2 tsp + oil for deep frying
  • Garlic crushed – 2 tbsp
  • Green chilli paste – 2 tsp or as per taste
  • Turmeric pwdr – 1/2 tsp
  • Asafoetida – a generous pinch
  • Finely chopped coriander leaves – 1/4 or ½ cup
  • Salt as per taste

METHOD FOR MAKING THE STUFFING

Pressure cook the potatoes till well cooked , peel and mash it till a smooth texture without any lumps.

Heat 2 tsp oil in a pan .

Add the garlic + chilli paste and fry till raw smell leaves.

Lower the flame.

Add turmeric pwdr + asafoetida + coriander leaves ,fry till the leaves shrink.

Add salt + mashed potatoes and mix well till the potatoes get mixed with the masalas .

Off the flame and allow it to cool .

Once cooled divide it into equal portions and make lemon size [or little bigger than it] smooth balls from it.

[At this stage you can keep the balls in fridge for sometime if time permits]

INGREDIENTS FOR THE COATING

  • Besan /gram flour – 2 cups sifted
  • Turmeric pwdr – 1/2 tsp
  • Chilli pwdr – ½ tsp
  • Chaat masala pwdr – ¼ tsp
  • Cooking soda – ½ tsp[optional]
  • asafoetida – a pinch
  • Salt as per taste

METHOD

Mix all the ingredients under coating in a deep bowl add water little by little and make a smooth thick  batter without any lumps.

FRYING THE PAKORA

INGREDIENTS

  • Aloo stuffing
  • White or brown bread
  • Oil for deep frying

MEETHOD

Spread a layer of  aloo stuffing over a slice of bread.

Cover with another slice and press it tightly .

Dip into besan batter covering both sides.Be quick while dipping as the bread becomes oggy immediately .

Slide it into the hot oil .

Splash oil over bread pakora and fry on medium flame flipping occasionally.

Fry till the pakora turns golden evenly from all sides .

Drain and remove on an absorbent paper .

Finally, serve bread pakora with green chutney or tomato sauce.

NOTE – we can also apply some chutney or ketchup on the bread before stuffing it .

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