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–+ servings

Bread pakora recipe | street style bread pakoda recipe | stuffed bread pakora | bread bhajji recipe

Author Nehas Cook Book
2 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 4

Ingredients
 

For batter

  • 2 cup besan - gram flour
  • Salt to taste
  • ¼ tsp turmeric powder
  • Pinch of hing
  • 1 +1/4 cup water or as required
  • ¼ tsp baking soda
  • 1 tbsp hot oil

For aloo masala

  • 5 medium size boiled potatoes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 2-3 chopped green chilli
  • 1 tsp ginger paste
  • Pinch of hing
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander pwder
  • 1/2 ts garam masala
  • Salt to taste
  • 1 tbsp lemon juice
  • Some coriander leaves

For green chutney

  • 1 big bunch of coriander leaves
  • 1 inch ginger
  • 3-4 garlic cloves
  • 4 green chilli
  • ¼ tsp cumin seeds
  • 7-8 curry leaves
  • Salt to taste
  • 2 tbsp nylone sev
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • Some ice cubes

Other ingredient

  • Bread slices
  • Tomato sauce
  • Oil for deep frying

Instructions

Making besan batter

  • in a mixing bowl, add the besan & other ingredients of the batter and mix well.
  • add water gradually to make a smooth batter make sure there should not be any lumps.
  • Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
  • Once whisked well, let the batter rest for a minimum time of 15-20 minutes.

Making green chutney

  • In mixture jar, add coriander leaves, ginger, garlic, green chilli, cumin seeds, salt, curry leaves, nylone, lemon juice, sugar and some ice cubes.
  • Grind it into smooth paste. Green chutney is ready. keep it aside.

Making aloo masala

  • In a mixing bowl, mash boiled potatoes and keep it aside.
  • Now in a pan, add oil, cumin seeds, coriander seeds, chopped green chilli, ginger and hing.Sauté for a minute.
  • Now, lower the flame and add turmeric powder, red chilli powder, coriander powder, garam masala and some water.mix well and sauté masala till oil separate from its sides.
  • Switch off the gas and add tempering into boiled potatoes.
  • Also add salt, some coriander leaves and lemon juice . mix well.
  • Aloo masala is ready.

Making bread pakora

  • Firstly, take a 2 bread slices, spread chutney on one slices and tomato ketchup on another slices.
  • Spread masala on one slices and join two slices. Cut into two parts and keep it aside.
  • For sandwich bread pakora, cut bread into round shape and remove its sides.
  • Spread green chutney on one round bread and close it with second bread slices. Then spread masala on upper and lower part of bread sandwich (refer video).
  • Now, Set oil on medium heat for deep frying, whisk the batter once again and add hot and baking soda in it. Mix well.
  • Coat the bread pakora with besan batter.
  • Add coated pakora in hot oil for deep frying, deep fry in hot oil on medium-high flame until the patties take their shape, further lower down the heat and fry until they are crispy & golden brown in color.
  • Now drain off over wire rack and fry all pakora into same way.
  • Enjoy bread pakora with fried chilli and chutneys.

Notes

For batter
  • the batter has a medium thick consistency and coated the backside of the spoon very well.
  • whisk the batter for 2-3 minutes, so air particles incorporate into the batter and make it fluffy.
  • rest batter of 15-20 minutes, so besan (gram flour) is soaked properly.
For masala
  • cool down boiled potatoes completely so there will be no moisture in them.
For green chutney
  • Use ice cubes or cold water while grinding chutney