Roti pakoda is a crispy and yummy appetizer made with leftover rotis, potato stuffing, besan batter, and regular spices. You can serve it as a tea-time snack or as a breakfast. It is quick and easy to prepare with easily available ingredients. I also share easy chaat recipes made with roti pakoda. This pakoda is crispy, absolutely tasty, and liked by all age groups. Do try this!
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Recipe card for roti pakora chaat
Ingredients
For aloo stuffing
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp asafetida
- 7-8 curry leaves
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 3 green chili paste
- 2 cup or 4-5 medium size boiled and mashed potatoes
- Salt to taste
- ½ tsp garam masala
- 2 tsp lemon juice
- Some coriander leaves
For roti pakoda
- 1.5 cup gram flour besan
- 1 tsp ajwain
- Salt to taste
- ¼ tsp turmeric powder
- Water as required
- 8 rotis or as required
- Potato stuffing
- Oil for deep frying
For pakora chaat
- Crispy fried bread pakoras
- Sweet imli ki chutney
- Green chutney
- Red garlic chutney
- Onions chopped
- Tomatoes chopped
- sev
- Chaat masala
- Lemon juice
- Fresh coriander leaves chopped
Instructions
Making aloo stuffing
- Heat oil in a pan, add oil, jeera, mustard seeds, hing, curry leaves, and ginger-garlic paste, and sauté it briefly for a minute.
- Add, turmeric powder and green chili paste, sauté it briefly for about 30 seconds, next, add boiled and mashed potatoes and salt. Mix well.
- Then add garam masala and lemon juice, mix and cook for 2-3 minutes, finish it by adding fresh coriander leaves, transfer it to a bowl, and cool down to room temperature.
- Keep the mixture aside to be used as a filling.
Making roti pakora
- In a mixing bowl, add the besan, ajwain, and salt, mix it once, add water slowly and gradually to make a semi-thin batter, and whisk well while adding water to ensure a lump-free and smooth batter.
- Rest the batter for 10-15 minutes.
- Take a roti, add some of the potato mixtures and spread evenly, close it with another roti just like a sandwich, again spread some potato mixture on roti and spread evenly and close it with the third roti.
- Heat oil on medium heat for frying.
- Cut the roti into 4 parts diagonally into triangles, further dip into the batter, and coat well.
- Deep fry the pakoras in hot oil on medium-high heat until crisp & golden brown in color.
- Take out into a wire rack and serve hot with chutney.
Making pakora chaat
- Cut the pakoras in sizes that you prefer, it could be squares or mini triangles or anything.
- Further top it green chutney, red garlic chutney, tamarind chutney, chopped onions, chopped tomatoes, chaat masala, lemon juice, and sev. garnish it with some freshly chopped coriander leaves.
- pakora chaat is ready to be served, serve it immediately.
Notes
- Add carom seed to batter for easy digestion of pakora.
- The batter should medium consistency that coats the back of the ladle or spoon.
- fry pakora on medium flame.
- Do not fry pakora on a very high flame as it will burn the pakora and the batter will remain uncooked within and don’t fry them on a low flame as it will absorb oil.
