Ingredients (measuring cup used, 1 cup = 250 ml)
for the potato stuffing:
175 grams potatoes or 1 large potato or 2 medium potatoes
1 or 2 green chilies, chopped or about 1 teaspoon chopped green chilies
4 to 5 teaspoons chopped coriander leaves/dhania patta
2 teaspoons hopped mint leaves/pudina patta
¼ teaspoon red chili powder/lal mirch powder
¼ teaspoon garam masala powder
½ teaspoon dry mango powder/amchur powder
salt as required
for the batter:
1 cup besan/gram flour
¼ tsp red chili powder
¼ tsp garam masala powder
a pinch of asafoetida/hing (optional)
a pinch of baking soda (optional)
½ to ⅔ cup water or add as required
salt as required
4 to 5 slices of whole wheat, brown or white bread
oil for deep frying
how to make the recipe:
preparing the potato stuffing:
boil or steam the potato in a pressure cooker or steamer till its completely cooked. when the potato becomes warm, then peel it. grate and keep aside. you can also mash and keep aside.
add the coriander leaves, mint leaves, green chili, red chili powder, amchur powder, salt to the grated potatoes.
mix the spices & herbs very well with the mashed potatoes. check the seasonings and adjust accordingly. keep aside.
preparing the besan batter:
in a bowl, take the besan (chick pea flour/gram flour), ajwain, red chili powder, garam masala powder, asafoetida and salt.
add around ½ cup water and mix very well.the batter should not be very thick nor too thin. if the batter is too thick, then add more water.
add a few drops of hot oil when you keep the oil for deep frying in the batter. mix well.
assembling and frying:
on the chopping board, slice the bread into triangle or rectangle slices.
take around 2 to 3 tablespoons of the mashed potato mixture and spread it on the bread evenly.
cover this potato stuffed slice with another slice. you now have a triangular bread sandwich. just slightly press the sandwich.
take the entire sandwich in your hand and dip it in the besan batter.
coat the stuffed bread sandwich evenly with the besan batter. be gentle with the sandwich. take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break.
by now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
fry the bread pakoras on a medium flame till they are crisp and golden brown.
drain on a tissue. so that excess oil is absorbed.
serve bread pakora hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.