Bread Pakoda is a popular Indian street food snack made by deep-frying bread slices coated with a spiced gram flour batter. It’s crispy on the outside and soft inside, making it a delightful treat perfect for tea-time or as a comfort snack.
Ingredients
🍞 4 slices of bread
🥔 1 medium boiled potato
🧅 1 small onion, finely chopped
🌿 2 tablespoons chopped coriander leaves
🌶️ 1 green chili, finely chopped
🧄 1 teaspoon ginger-garlic paste
🍋 1 teaspoon lemon juice
🧂 Salt to taste
🟡 1 cup gram flour (besan)
💦 Water as needed
🧄 1/2 teaspoon turmeric powder
🌶️ 1/2 teaspoon red chili powder
🛢️ Oil for deep frying
Instructions
1- Prepare the Potatoes:
Mash the boiled potato in a bowl.
Add chopped onions, coriander leaves, green chili, ginger-garlic paste, lemon juice, and salt.
Mix well to combine.
2- Prepare the Batter:
In another bowl, add gram flour, turmeric powder, red chili powder, and a pinch of salt.
Gradually add water to the flour, whisking continuously until you get a smooth batter with a medium-thick consistency.
3- Assemble the Pakodas:
Take a slice of bread and spread a generous amount of the potato mixture over the surface.
Place another slice of bread on top to form a sandwich.
Cut the sandwich diagonally into halves. Repeat with the remaining bread slices and filling.
4- Coat and Fry:
Heat oil in a deep pan for frying.
Once the oil is hot, dip each bread sandwich half into the gram flour batter, ensuring that it's fully coated.
Carefully slide it into the hot oil.
5- Fry to Perfection:
Fry the pakodas on medium heat until they turn golden brown and crispy on both sides.
Remove them from the oil and place on paper towels to drain the excess oil.
6- Serve:
- Serve hot with your choice of chutney or ketchup.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Equipment:
Deep frying pan
Mixing bowls
Whisk
Spatula
Paper towels
Cooking Tips:
Ensure the batter is not too runny, as a thick batter will coat the bread better.
You can add more spices to the potato mixture for extra flavor.
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