A popular Indian street food snack where bread slices are stuffed with a spicy potato filling, coated in a chickpea flour batter, and deep-fried until golden and crisp. Perfect with mint chutney and a hot cup of chai!
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
423cal
16gprotein
74gcarbs
8g
Ingredients
400 g Potatoes (Boiled, peeled, and mashed)
8 slice White Bread (Slightly stale bread works well)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (For extra crispiness)
1 small Onion (Finely chopped)
2 pcs Green Chillies (Finely chopped, adjust to taste)
A vibrant and refreshing green chutney made with fresh coriander and mint leaves. This versatile Indian condiment is the perfect zesty accompaniment to snacks like samosas, pakoras, and sandwiches.
About Aloo Bread Pakora with Coriander Mint Chutney
Crispy aloo bread pakora with zesty green chutney - a quick, delicious treat perfect for any time!
This north_indian dish is perfect for breakfast. With 451.78999999999996 calories and 17.02g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (Adjust to spice preference)
1 tsp Coriander Powder
0.5 tsp Amchur (Dry mango powder)
0.5 tsp Garam Masala
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Hing (Asafoetida)
0.25 tsp Baking Soda
1.75 tsp Salt (Divided for filling and batter)
1 cup Water (Approximately, for the batter)
Instructions
1
Prepare the Potato Filling
Heat 1 tbsp of oil in a pan over medium heat. Add the ginger paste and green chillies, and sauté for 30 seconds until fragrant.
Add the finely chopped onion and cook for 2-3 minutes until it becomes soft and translucent.
Stir in the turmeric powder, red chilli powder, coriander powder, amchur, and garam masala. Cook for 1 minute, stirring continuously to prevent burning.
Add the mashed potatoes, chopped coriander leaves, and about 0.75 tsp of salt. Mix thoroughly to combine all the ingredients well.
Cook for another 2-3 minutes, allowing the flavors to meld. Transfer the filling to a bowl and let it cool completely.
2
Make the Besan Batter
In a large mixing bowl, combine the besan, rice flour, ajwain, hing, baking soda, and the remaining 1 tsp of salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon.
Let the batter rest for 10-15 minutes. This helps in making the pakoras crispier.
3
Assemble the Bread Sandwiches
Take a slice of bread and spread a generous, even layer of the cooled potato filling over it.
Place another slice of bread on top to form a sandwich. Press down gently to seal.
Using a sharp knife, carefully cut the sandwich diagonally in half to create two triangles.
Repeat this process with the remaining bread slices and potato filling to make 4 sandwiches (8 triangles).
4
Fry the Bread Pakoras
Heat the oil for deep frying in a kadai or deep pan over medium-high heat until it reaches about 175°C (350°F).
Carefully take one stuffed bread triangle and dip it into the prepared besan batter, ensuring it is evenly coated on all sides.
Gently slide the batter-coated triangle into the hot oil. Fry 1-2 pakoras at a time to maintain the oil temperature and avoid overcrowding.
Fry for 2-3 minutes on each side, flipping occasionally, until the pakora is golden brown and crisp.
Remove the fried pakora with a slotted spoon and place it on a wire rack or paper towel-lined plate to drain excess oil.
5
Serve
Serve the Aloo Bread Pakoras immediately while they are hot and crispy.
They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.
29cal
1gprotein
6gcarbs
0gfat
Ingredients
2 cup Coriander Leaves (Packed, with tender stems)
1 cup Mint Leaves (Packed, stems discarded)
3 whole Green Chilies (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
3 clove Garlic (Peeled)
2 tbsp Roasted Chana Dal (Also known as Dalia or Bhuna Chana)
2 tbsp Lemon Juice (Freshly squeezed for best flavor)
0.5 tsp Chaat Masala
0.5 tsp Black Salt (Also known as Kala Namak)
0.5 tsp Sugar (Optional, helps balance the tanginess)
0.25 tsp Salt (Adjust to taste)
3 whole Ice Cubes (Or use 3-4 tbsp of ice-cold water)
Instructions
1
Prepare the Herbs (3 minutes)
Thoroughly wash the coriander and mint leaves under cold running water to remove any grit or dirt.
Pluck the mint leaves from their stems; discard the thicker stems as they can be bitter.
For the coriander, use both the leaves and the tender upper stems, which are packed with flavor. Roughly chop the bunch.
2
Combine Ingredients in Blender (2 minutes)
Place the washed coriander and mint leaves into a high-speed blender jar.
Add the green chilies (broken in half), chopped ginger, garlic cloves, roasted chana dal, lemon juice, chaat masala, black salt, sugar (if using), and salt.
3
Blend to a Smooth Paste (2 minutes)
Add the ice cubes or 3 tablespoons of ice-cold water. Using ice is highly recommended as it prevents the herbs from oxidizing and helps maintain a vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar as needed, until you achieve a completely smooth, uniform paste.
Avoid over-blending, as the heat from the motor can darken the chutney. If the mixture is too thick, add one more tablespoon of cold water and pulse briefly to combine.
Taste and adjust the seasoning. You may want to add more salt for savoriness, lemon juice for tanginess, or a pinch of sugar to balance the flavors.
For best results, let the chutney rest for 10-15 minutes to allow the flavors to meld. Serve fresh with snacks like samosas, dhokla, or use as a spread in sandwiches.
