Roti pakora recipe | Roti pakora chaat recipe | leftover roti snacks

Roti pakoda

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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Roti pakoda

Recipe card for roti pakora chaat

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Snacks
Cuisine Indian
Servings 4 servings

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.

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