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: 2 pieces
574cal
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 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 Stuffed Bread Pakora with Coriander Mint Chutney
Crispy, perfectly spiced Bread Pakora with zesty green chutney – a homestyle snack that truly satisfies.
This north_indian and punjabi dish is perfect for snack. With 600.48 calories and 17.64g 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.
27cal
1gprotein
5gcarbs
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.
