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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