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.
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.