Bread Pakora – Spicy Potato Filling

Step 1: Heat Oil for Masala

Add 1 tablespoon of oil to a wide pan and heat it.

Step 2: Sauté Onions

Add 1 finely chopped medium-sized onion to the hot oil and sauté until it becomes translucent.

Step 3: Add Green Chilies and Ginger

Add 2 finely chopped green chilies and 1 teaspoon of finely chopped ginger to the pan. Sauté these ingredients with the onions until fragrant.

Step 4: Add Dry Spices

Keeping the flame on low, add 1/4 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of salt to the pan. Mix everything well until the spices are fragrant.

Step 5: Add and Mash Potatoes

Add 4 large boiled and peeled potatoes to the pan. Mash the potatoes directly in the pan, mixing them thoroughly with the onion and spice masala.

Step 6: Add Chaat Masala and Coriander

Add 1 1/2 teaspoons of chaat masala powder (optional) and a nice handful of chopped coriander leaves to the potato mixture. Give it a quick final mix.

Step 7: Prepare Bread Sandwiches

Take two bread slices. Spread a generous and even layer of the prepared potato filling on one slice. Place the second bread slice on top and gently press to form a sandwich.

Step 8: Cut Sandwiches

Cut the sandwich diagonally into two triangular pieces. Repeat the process for all bread slices and potato filling, then set them aside.

Step 9: Prepare Batter (Dry Ingredients)

In a large bowl, add 1 cup (250ml) of besan (gram flour). To this, add 1/2 teaspoon of chili powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of salt, and 1 teaspoon of carom seeds (ajwain). Mix the dry ingredients well.

Step 10: Mix Batter (Wet Ingredients)

Gradually pour water, a little at a time, into the dry ingredients while whisking continuously. Continue whisking until you achieve a smooth batter with a nice, thick consistency, free of lumps. Add a pinch (approx. 1/4 tsp) of baking soda (or baking powder) and mix well.

Step 11: Coat Bread in Batter

Gently drop a prepared bread sandwich piece into the batter. Ensure it is fully coated on all sides. Carefully remove it, allowing any excess batter to drip off.

Step 12: Deep Fry Bread Pakora

Heat enough oil for deep frying in a wide kadai. Once the oil is hot, gently drop the coated bread sandwich into the hot oil. It should instantly float. Pour a little hot oil over the top of the pakora. Once one side is golden brown, gently flip it to the other side to cook evenly.

Step 13: Remove and Serve

Once the bread pakora is cooked to a golden brown on both sides, remove it from the oil and place it on a plate. Serve hot with ketchup or your preferred dip.

• Serve the bread pakoras hot for the best taste and texture.

• Ensure the oil is hot enough for deep frying to get a crispy exterior.

• Do not pour too much water at once into the batter to avoid diluting it too much.

• You can mash the boiled potatoes in a separate bowl before adding them to the pan if preferred.

• Baking powder can be used instead of baking soda in the batter.

• Adjust the spice levels (green chilies, chili powder) according to your preference.