Stuffed Bread Pakora with Masala Chai

Instructions

1. 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. 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. 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. 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. 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.