Indian cuisine is not complete without its street food. Indian street food is wholesome, lip-smacking, with a mix of spicy, sweet, and tangy flavors. Every region has its own specialty that is not only relished there but also popular in other parts of the country
One of the most popular street foods is bread pakode, which are enjoyed both at street stalls and at home with an easy process. To make this tasty bread pakoda, bread slices are dipped in gram flour batter and deep-fried until they take on a delightful golden hue. To make stuffed bread pakode, a stuffing of several different ingredients is used, like boiled potatoes, paneer, or mixed vegetables. Today I am sharing stuffed bread pakode prepared with boiled and seasoned aloo
Prep Time – 20 minutes
Cook Time – 20 minutes
Course – Evening snack /Tea Time Snack
Cuisine – Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Bread slices (white or brown) – 4 nos.
• Boiled Aloo/Potatoes – 2-3 nos.
• Finely chopped onions – 1 small
• Chopped coriander leaves – 1 tbsp
• Green chillies – 1-2 nos
• Salt – 1 tsp
• Red chilly powder – 1/2 tsp
• Amchur powder – 1 tsp
● INGREDIENTS FOR THE BESAN BATTER
• Besan/gram flour – 1 cup
• Water to make batter – 3/4 cup
• Salt – 1 tsp
• Edible soda (baking soda)- 1/4 tsp
• Red chilly powder – 1/2 tsp
• Ajwain/Carom Seeds – 1/2 tsp
• Oil for deep-frying – sufficient enough
● PREPARATIONS TO BE DONE
• Boil potatoes nicely. When potatoes are cooled down, peel and mash them finely
• Add chopped onions, coriander leaves, salt, red chilli powder, chopped green chilies, and amchur powder to mashed potatoes and combine well
• Take a mixing bowl and add besan, salt, baking soda, red chilly powder, and Ajwain. Add litter water at times and whisk the batter nice until it becomes smooth and lump free
• Keep the batter at rest for 15 minutes
• Heat oil in a kadahi when all the preparations are done
● HOW TO MAKE ALOO STUFFED BREAD PAKODA
1 – Take bread slices and remove the sides with the help of a knife
2 – Spread a generous amount of potato mix
3 – Cover it with another slice of bread. Press them with your palm
4 – Cut them diagonally with a knife
5 – Dip each portion into the besan batter to coat them well. Remove extra batter from sides
6 – Drop the coated portion into the hot oil. When one side is golden, flip carefully to fry the other side
7 – Fry 1-2 portions at a time to avoid overcrowding them
8 – When the pakode are fried to perfection, take them out of oil and place them on an absorbent paper
● HOW TO SERVE THE TASTY ALOO STUFFED BREAD PAKODE
The taste of bread pakode with aloo stuffing increases when served with green chutney, imli ki khatti-meethi chutney or tomato ketchup
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