A popular Indian street food, these crispy fritters feature a spicy potato filling sandwiched between bread slices, coated in a savory chickpea flour batter and deep-fried to golden perfection. Perfect for a rainy day snack!
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
575cal
16gprotein
76gcarbs
24g
Ingredients
400 g Potatoes (About 3 medium, boiled, peeled, and mashed)
8 slices White Bread (Slightly stale bread works best)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (For extra crispiness)
1 small Onion (Finely chopped)
2 whole Green Chilies (Finely chopped, adjust to taste)
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
A classic Indian condiment balancing sweet, sour, and tangy notes perfectly. Made from tamarind pulp, jaggery, and spices, this chutney is the soul of chaat and the perfect dip for samosas and pakoras.
About Stuffed Bread Pakora, Masala Chai and Tamarind Chutney
Crispy bread pakoras with tangy chutney & aromatic chai - a quick, comforting treat!
This punjabi dish is perfect for breakfast. With 759.6800000000001 calories and 20.459999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
Turmeric Powder
1 tsp Red Chili Powder (Adjust to spice preference)
0.5 tsp Garam Masala
0.5 tsp Amchur Powder (Also known as dry mango powder)
0.5 tsp Ajwain (Also known as carom seeds)
0.25 tsp Hing (Also known as asafoetida)
0.25 tsp Baking Soda
1.5 tsp Salt (Or to taste)
1 cup Water (Approximately, for the batter)
3 cup Vegetable Oil (For deep frying)
Instructions
1
Prepare the Potato Filling (Aloo Masala)
In a large mixing bowl, combine the mashed potatoes, finely chopped onion, green chilies, grated ginger, and fresh coriander leaves.
Add the spices for the filling: 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp garam masala, 0.5 tsp amchur powder, and about 0.75 tsp salt.
Mix everything thoroughly until well combined. Taste and adjust seasoning if needed. Set the filling aside to cool completely for at least 15-20 minutes.
2
Make the Besan Batter
In a separate large bowl, whisk together the besan, rice flour, ajwain, hing, the remaining 0.25 tsp turmeric powder, remaining 0.5 tsp red chili powder, baking soda, and the remaining 0.75 tsp salt.
Gradually add about 1 cup of 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 without being runny.
Let the batter rest for 10-15 minutes. This allows the besan to hydrate, resulting in a crispier coating.
3
Assemble the Stuffed Bread Sandwiches
Take a slice of bread. You can trim the crusts if you prefer a softer texture.
Spread a generous, even layer of the cooled potato filling over it, reaching all the edges.
Place another slice of bread on top and press gently to seal it, forming a sandwich.
Using a sharp knife, carefully cut the sandwich diagonally in half to create two triangles. Repeat for the remaining bread slices and filling.
4
Deep-Fry the Bread Pakoras
Heat oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately. The ideal temperature is 175-180°C (350-360°F).
Carefully take one stuffed bread triangle and dip it into the besan batter, ensuring it's fully and evenly coated on all sides. Allow any excess batter to drip off.
Gently slide the batter-coated triangle into the hot oil. Fry only 2-3 pakoras at a time to avoid overcrowding.
Fry for 3-4 minutes, then flip carefully and fry for another 3-4 minutes on the other side, until deep golden brown and crispy all over.
Remove the pakoras with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
5
Serve Hot
Serve the Stuffed Bread Pakoras immediately while they are hot and at their crispiest.
They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.
92cal
4gprotein
10gcarbs
4gfat
Ingredients
2 cup Water
2 cup Whole Milk (For a rich, creamy texture.)
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
