Stuffed Bread Pakora
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!
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Potato Filling (Aloo Masala)
- b.In a large mixing bowl, combine the mashed potatoes, finely chopped onion, green chilies, grated ginger, and fresh coriander leaves.
- c.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.
- d.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
Step 2
- a.Make the Besan Batter
- b.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.
- c.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.
- d.Let the batter rest for 10-15 minutes. This allows the besan to hydrate, resulting in a crispier coating.
- 3
Step 3
- a.Assemble the Stuffed Bread Sandwiches
- b.Take a slice of bread. You can trim the crusts if you prefer a softer texture.
- c.Spread a generous, even layer of the cooled potato filling over it, reaching all the edges.
- d.Place another slice of bread on top and press gently to seal it, forming a sandwich.
- e.Using a sharp knife, carefully cut the sandwich diagonally in half to create two triangles. Repeat for the remaining bread slices and filling.
- 4
Step 4
- a.Deep-Fry the Bread Pakoras
- b.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).
- c.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.
- d.Gently slide the batter-coated triangle into the hot oil. Fry only 2-3 pakoras at a time to avoid overcrowding.
- e.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.
- f.Remove the pakoras with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- 5
Step 5
- a.Serve Hot
- b.Serve the Stuffed Bread Pakoras immediately while they are hot and at their crispiest.
- c.They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before stuffing. A warm filling can make the bread soggy and cause it to break apart during frying.
- 2The batter consistency is crucial. If it's too thin, it won't coat the bread properly. If too thick, the coating will be doughy inside.
- 3Fry on a consistent medium heat. High heat will brown the outside too quickly, while low heat will make the pakoras absorb too much oil.
- 4For extra crispy pakoras, add 1 tablespoon of hot oil from the frying pan into the batter just before you start frying and mix well.
- 5Do not overcrowd the pan. Frying in small batches maintains the oil temperature and ensures crispy, non-greasy pakoras.
- 6Using day-old or slightly dry bread can yield better results as it holds its shape better during the frying process.
Adapt it for your goals.
Paneer Stuffed
Add 1/2 cup of crumbled paneer (Indian cottage cheese) to the potato filling for a richer, protein-packed version.
Cheese BurstCheese Burst
Place a thin slice of mozzarella or processed cheese between the potato filling and the top bread slice before frying for a gooey, cheesy center.
Vegetable MixVegetable Mix
Incorporate 1/4 cup of steamed and mashed green peas and carrots into the potato filling for added nutrition and texture.
Healthier Baked VersionHealthier Baked Version
For a lower-oil alternative, preheat your oven to 200°C (400°F). Place the batter-coated triangles on a greased baking sheet, spray with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp. The texture will be different from the fried version but still delicious.
Why this is on our healthy list.
Source of Complex Carbohydrates
Potatoes provide complex carbohydrates, which are a primary source of energy for the body, keeping you feeling full and energized.
Digestive Aid
Spices like ajwain (carom seeds) and hing (asafoetida) in the batter are traditionally used in Indian cooking to aid digestion and prevent bloating.
Plant-Based Protein
The batter is made from besan (chickpea flour), which offers a good source of plant-based protein, essential for muscle repair and bodily functions.
Frequently asked questions
A serving of two Stuffed Bread Pakora pieces contains approximately 350-450 calories, depending on the size and amount of oil absorbed during frying. This is an estimate and can vary.