Aloo bread pakora is arguably the best traditional snack for enjoying with your tea sips in monsoon time. We remember eating it in our school canteen during recess time. The simple plain bread pakora used to cost Rs 1 and the Potato stuffed Bread Pakora was available for Rs. 2.
The rupee 1 and 2 sound too artificial in today's inflationary time. Isn't it?
School times are over but we still get nostalgic, whenever we have them with a sip of coffee! We love going back in memory lane to find moments of glory.
This is our tried and tested stuffed bread pakora recipe. The video shows the process and might be a little different than the textual recipe that we have shared. The overall recipe remains same but the textural recipe has some improvements that we have made over the time.
We have highlighted those improvements within the recipe for your ease of understanding.
Street vendors use Thick Besan
The Gram flour that restaurants or street vendors use for making this pakoda is a thick flour. it is popularly known as 'Mota' besan in North India.
The one we normally use at home is the light one.
By thick and light, we mean the process of grinding the Gram lentil. The more you grind the Gram lentil, the lighter the flour would be.
The thick Besan produces a thick layer on the bread pakoda and makes it look heavy and fluffy.
We are using the light Gram flour here. You can certainly use the thick one, if you have with no changes to the recipe.
Preparing the Potato Aloo mixture Preparation Time: 13 Minutes
Ingredients for potato mixture in Aloo Bread Pakora.
Ingredients for potato mixture in Aloo Bread Pakora recipe
We will start with preparing the potato mixture which we need to stuff inside the breads. Grate Boiled Potatoes in a big pan.
We have assumed that you already have the boiled potato. If you have not boiled them yet, please boil the potato before proceeding.
We have counted the Potato boiling time in this recipe. It would take about 10 minutes to boil.
Add finely chopped Green Chili, Salt, Red Chili Powder, Garam Masala, Mango Powder. Mix well.
Mix spices with grated boiled potato
Squeeze the Lemon Juice and mix well again. Potato mixture is now ready. Keep it aside.
Potato mixture is ready for Aloo bread pakora
Preparing the Gram Flour Besan paste Preparation Time: 5 Minutes
Ingredients for Gram flour paste in Aloo bread pakora.
Ingredients for Gram flour paste in Aloo bread pakora recipe
Use the ingredients mentioned in Gram flour paste section now. Take another bowl, add Gram flour, Salt, Red Chili Powder, Garam Masala, Mango Powder, Cumin Seeds. Mix well.
Mix spices with Besan for aloo bread pakora besan paste
Add water gradually and make a smooth paste. Make sure there are no lumps in the batter and the paste has dropping consistency.
Besan paste should have dropping consistency for Aloo bread Pakora frying
Optional: You can add baking soda now. It helps fluff the besan paste a bit. We are ourselves using it in this recipe.
Mix baking soda with besan paste for aloo bread pakoda
Add few drops 1/4 tsp recommended of lemon juice. Mix well and make sure that there are no visible lumps in the paste.If you do see some lumps, use a spoon to suppress and mix it with paste.
Gram Flour paste is now ready.
Frying the Bread Pakora Sandwich Cook Time: 15 minutes
Both Potato mixture and Gram flour paste are now ready. We now need to combine the two and deep fry the Aloo bread pakora.
Cut the bread slices in your choice of shape Triangle or Rectangle. We are using Triangle shape.
Cut bread slices into triangle shapes for aloo bread pakora
Optional: You can first add a layer of Amchoor Chutney Mango powder sauce or Tamarind Sauce. We recommend it for enhancing taste and are ourselves using it in this recipe.
Fill Potato mixture to make sandwich
Optional: Some people also like to add a layer of Coriander Cilantro Chutney too. We are not using it inside the bread, you there is no harm is doing it. It gives the bread pakora sweet and Sour taste. Get Coriander chutney recipe here.
Pick one bread slice and spread the Potato mixture just like you would do with butter. Once done, cover it with another slice. This makes one aloo bread pakora which is ready to go into frying pan. You can prepare other pakoras in a similar fashion.
If you are using both the Chutneys as mentioned above, add one on each slice and then sandwich the potato mixture. This way, the two chutneys won’t mix with each other.
Heat Oil on a high flame in a pan. It should take about 3 minutes to heat up. The Oil’s quantity should be good enough to completely sub-merge the aloo bread pakora and help in deep frying.
Heat Oil on high flame for frying Aloo bread pakora
Once the Oil is hot, dip the aloo bread pakora in the Gram flour paste to cover it completely from all sides and immediately drop it into hot oil.
Dip Aloo bread pakora in besan paste and fry
Fry the pakora on high flame until it gets golden brown in color from both the sides.
Deep fried Aloo bread pakora
Once you see the golden brown color, take them out of frying pan.
Delicious Aloo Bread Pakora is ready to eat.
Storage and Serving Suggestions
You can pre-prepare the raw Bread Pakora and fry only when you have to serve. This is exactly what restaurant’s and street side food vendors do.Some vendors go a step ahead and half-fry the bread pakora. This makes it faster for them to process your order as they just have to re-fry the pakoda for half the time than the full fry.We do NOT recommend the half-fry method. It is not a good idea to re-fry anything as it adds hell lot of saturated fat.
If you are using the Amchoor chutney or Coriander Chutney or both in the raw Brad Pakora, we would advice to not pre-prepare the raw bread sandwiches. The chutneys are going to moist the bread slices within minutes and you won’t be able to fry them.So, the recommendation is that you should prepare everything in one shot, if you want to use chutneys inside the sandwich stuffing.
The bread pakoda tastes crisp with the besan paste layer, if served within 5 minutes of frying.You can certainly refrigerate them and re-heat using a microwave or re-fry.We do NOT recommend re-frying. Microwave heating or simple heating on plain griddle also works.The only caveat is the pakoda loses its crispness once it is refrigerated.
You can serve the Bread pakoda with Tomato Ketchup or any other sauces. We normally like to eat it like a Chat. Here is the recipe for making the Bread Pakoda Chat.If you have ever been to Kamla Nagar market in New Delhi, and tasted the famous Kashyap’s bread Pakoda chat, this recipe would help you re-create the same taste at home.
Aloo Bread Pakora - Stuffed Potato Bread, fried and served with Green Coriander Chutney
Prep. , Cook.
8 Bread Pakora Yield
Aloo Bread Pakora Recipe - Fried Potato Sandwich
Amount Per Serving
Calories742Calories from Fat 567
% Daily Value*
Saturated Fat 9g45%
Trans Fat 0.002g
Polyunsaturated Fat 7g
Monounsaturated Fat 45g
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.