Egg Potato Bread Pakora
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potato Filling
- b.Boil the potatoes until fork-tender. Peel the skin and mash them in a large bowl, leaving them slightly chunky. Set aside.
- c.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.
- d.Add the ginger paste and green chilies. Sauté for another minute until fragrant.
- e.Stir in 0.5 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, and garam masala. Cook for 30 seconds.
- f.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
Step 2
- a.Prepare the Batter and Egg Wash
- b.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.
- c.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.
- d.In a separate shallow plate, crack the two eggs and whisk them with a pinch of salt and pepper until smooth.
- 3
Step 3
- a.Assemble the Pakoras
- b.Take 4 bread slices and spread a generous, even layer of the cooled potato filling over them.
- c.Cover each with another slice of bread to form 4 sandwiches.
- d.Press each sandwich gently to seal. Using a sharp knife, cut each sandwich diagonally into two triangles.
- 4
Step 4
- a.Coat and Fry the Pakoras
- b.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.
- c.Take one bread triangle and dip it into the whisked egg, ensuring it's lightly coated on all sides.
- d.Immediately dip the egg-coated triangle into the besan batter, making sure it's fully and evenly coated. Let any excess batter drip off.
- e.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.
- f.Fry for 4-5 minutes, flipping occasionally, until all sides are deep golden brown and crisp.
- 5
Step 5
- a.Drain and Serve
- b.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.
- c.Serve immediately while hot with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling has cooled completely before spreading it on the bread, otherwise the bread will become soggy and may fall apart during frying.
- 2The batter consistency is crucial. If it's too thin, it won't coat the bread properly. If it's too thick, the coating will be doughy. Let it rest for 10-15 minutes for the best texture.
- 3Fry on a consistent medium heat to ensure the pakora cooks through to the center without burning the outside.
- 4Don't skip the egg wash. It adds a unique richness and helps the besan batter adhere better, creating a distinct and delicious layered texture.
- 5Adding a pinch of baking soda to the besan batter can make the outer coating lighter and fluffier.
Adapt it for your goals.
Paneer Stuffing
Add 1/2 cup of crumbled paneer (Indian cottage cheese) to the potato filling for extra protein and a richer taste.
Cheese BurstCheese Burst
Place a thin slice of mozzarella or processed cheese in the middle of the potato filling before closing the sandwich for a gooey, cheesy center.
Healthier VersionHealthier Version
For a less oily version, spray the coated pakoras with oil and bake at 200°C (400°F) for 15-20 minutes or air-fry at 180°C (360°F) for 12-15 minutes, flipping halfway through.
Spice LevelSpice Level
Easily adjust the heat by increasing or decreasing the amount of green chilies and red chili powder in the filling and batter.
Why this is on our healthy list.
Good Source of Protein
The combination of gram flour (besan) and eggs provides a good amount of protein, which is essential for muscle repair, growth, and overall body function.
Energy Boosting
Potatoes and bread are rich in complex carbohydrates, which provide sustained energy, making this a filling and satisfying snack.
Flavorful Spices with Benefits
Spices like turmeric, cumin, and coriander are not just for flavor; they contain antioxidants and have anti-inflammatory properties that contribute to overall health.
Frequently asked questions
A single serving (2 pieces) of Egg Potato Bread Pakora contains approximately 450-550 calories, primarily from the bread, potatoes, and the oil absorbed during deep-frying.