Bread Pakoda by Tarla Dalal

Tarla.Dalal's picture

Jan. 20, 2015

For those who thought vada pava and pav bhaji to be the only bread-based roadside snacks, Bread Pakoda is sure to be an eye-opener. Although these batter-fried bread fritters are available all over the country, Mumbais street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the kadhai, customized to your taste.

Ingredients

Boiled mashed potatoes 1 Cup (16 tbs)
Oil 2 Tablespoon
Mustard seeds 1/2 Teaspoon (rai / sarson)
Curry leaves 6 (kadi patta))
Boiled and coarsely mashed green peas 1/4 Cup (4 tbs)
Turmeric powder 1/4 Teaspoon (haldi)
Ginger green chilli paste
Finely chopped coriander 1 Tablespoon (dhania)
Salt To Taste
For batter :
Water 1/2 Cup (8 tbs)
Bengal gram flour 1 Cup (16 tbs) (besan)
Turmeric powder 1/4 Teaspoon (haldi)
Chilli powder 1/2 Teaspoon
Asafoetida 1 Pinch (hing)
Salt To Taste

Directions

Making

For the aloo masala

In a deep non-stick pan, heat the oil and add the mustard seeds.

Once the seeds crackle, add the curry leaves and sauté on a medium flame for a couple of seconds.

Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute. 

Divide into 2 equal portions and keep aside.

How to proceed

On a clean, dry and flat surface, place a slice of bread  and spread a portion of the aloo masala evenly over it.

Place another slice of bread over it, press lightly and cut them diagonally into 2 equal pieces.

In a deep non-stick kadhai, heat the oil, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in color from both the sides. Drain using a tissue paper.

Repeat steps 1 to 3 to make 3 more bread pakodas. 

Serving

Serve immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.

Handy tip:

For the aloo stuffing in this recipe, you may avoid using green peas if required. Further, you may also use leftover batata vada mixture as a filling for this recipe.

Variation:

Make these bhajjis without the stuffing! Apply teekha chutney and sukha lehsun ka chutney between the bread slices, coat with batter and deep fry.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 202Calories from Fat 84

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 271 mg11.29%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet