Aloo (Potatoes) Bread Pakora Manjula's Kitchen

Cooking Recipes Aloo (Potatoes) Bread Pakora Manjula's Kitchen

Aloo bread pakora, bread stuffed with spicy potatoes, coated with gram flour and deep fry. Spicy hot aloo bread pakora is a tasty compliment for afternoon tea or served as an appetizer. Aloo bread pakora is crunchy outside, spicy and soft inside.

This recipe will serve 4.

Potato Bread Pakoras Recipe by Ingredients:

• 8 bread slices, I have already trim the edges of the bread slices
• 3 medium potatoes boiled peeled and finely chopped (this will make 2 cups of chopped potatoes)
• 1 tablespoon oil
• 1/2 teaspoon cumin seeds (jeera)
• 1/8 teaspoon turmeric (haldi)
• 1/4 teaspoon mango powder (amchoor)
• 1 tablespoon finely chopped ginger
• 1 green chili finely chopped adjust to taste
• 2 tablespoons chopped cilantro (hara dhania)
• 1/2 teaspoon salt adjust to taste

For Batter

• 3/4 cup besan, gram flour
• 1/8 teaspoon asafetida (hing)
• 1/4 teaspoon baking soda
• 1/4 teaspoon red pepper
• 1/2 teaspoon salt adjust to taste
• 1 teaspoon oil
• About 3/4 cup of water
• Also need Oil to fry

Method

Batter

• In a bowl mix besan, salt, asafetida, pepper, baking powder and oil. Add water slowly to make a thick and smooth batter. Set aside.

Filling

• Heat oil in a frying pan on medium heat moderately.
• Add cumin seeds as the seeds crack add potatoes, ginger, green chili, turmeric, mango powder, and salt.
• Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.

Making the Pakoras

1. Trim the edges of the bread slices.
2. Wet your palms with water, place the slice between your palms and press lightly making sure bread is moist, not wet.
3. Roll 1½ tablespoons of the mixture at a time into round balls. (The size of the potato balls will depend on the size of the bread.)
4. Place the filling in the center of the bread and mold the bread to completely cover the potatoes all around, giving a round shape. Repeat to make all the rolls. Before frying.
5. Heat about 1 inch of oil in a frying pan on medium high heat moderately. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
6. Dip the potato balls into the batter one at a time, making sure the potato balls are completely covered with batter. Then, slowly drop them into the frying pan.
7. Turn them occasionally. Fry the pakoras until all sides are golden-brown.
8. Aloo bread pakoras will take about four minutes to cook.
9. Cut them in half before serving. Serve them with mint chutney.