A delicious twist on the classic street food! Crispy bread pakoras are stuffed with a spicy potato filling, dipped in an egg wash, and coated in a savory gram flour batter before being fried to golden perfection. The ultimate rainy day snack.
Crispy, protein-packed Egg and Potato Stuffed Bread Pakora – a hearty, energy-giving snack that's pure comfort!
This rajasthani dish is perfect for snack. With 585.67 calories and 19.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
Red Chili Powder
(adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (dry mango powder)
0.5 tsp Ajwain (carom seeds)
0.25 tsp Hing (asafoetida)
1.75 tsp Salt (or to taste)
2 tbsp Coriander Leaves (chopped)
1 tbsp Vegetable Oil (for sautéing)
1 cup Water (approximately, for the batter)
2 cup Oil (for deep frying)
Instructions
1
Prepare the Potato Filling
Boil the potatoes until fork-tender. Peel the skin and mash them in a large bowl, leaving them slightly chunky. Set aside.
Heat 1 tbsp of vegetable oil in a small pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Add the ginger paste and green chilies. Sauté for another minute until fragrant.
Stir in 0.5 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, and garam masala. Cook for 30 seconds.
Pour this spice mixture over the mashed potatoes. Add the amchur powder, 0.75 tsp salt, and chopped coriander leaves. Mix everything gently until well combined. Allow the filling to cool completely.
2
Prepare the Batter and Egg Wash
In a mixing bowl, combine the besan, rice flour, ajwain, hing, the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt.
Gradually add water while whisking continuously to form a smooth, thick, 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.
In a separate shallow plate, crack the two eggs and whisk them with a pinch of salt and pepper until smooth.
3
Assemble the Pakoras
Take 4 bread slices and spread a generous, even layer of the cooled potato filling over them.
Cover each with another slice of bread to form 4 sandwiches.
Press each sandwich gently to seal. Using a sharp knife, cut each sandwich diagonally into two triangles.
4
Coat and Fry the Pakoras
Heat the oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
Take one bread triangle and dip it into the whisked egg, ensuring it's lightly coated on all sides.
Immediately dip the egg-coated triangle into the besan batter, making sure it's fully and evenly coated. Let any excess batter drip off.
Carefully slide the coated pakora into the hot oil. Fry in batches of 2-3 to avoid overcrowding the pan, which can lower the oil temperature.
Fry for 4-5 minutes, flipping occasionally, until all sides are deep golden brown and crisp.
5
Drain and Serve
Once cooked, remove the pakoras from the oil using a slotted spoon and place them on a wire rack to drain excess oil. This helps them stay crispy.
Serve immediately while hot with mint chutney, tamarind chutney, or tomato ketchup.
