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Bread Pakora (With Stuffing)

Bread Pakora (With Stuffing)


  • Author: Sanchita Dey
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 people 1x
  • Diet: Vegan

Description

Deep-fried bread fritters, known as Bread Pakora (With Stuffing), are a favorite snack of North Indian Cuisine, in particular Punjabi cuisine. Spiced besan, gram flour aka besan flour, and salt are used to make bread pakora or bread bajji. The stuffing is either mashed potato stuffing or made without it


Ingredients

Scale

For Stuffing: 


Instructions

  1. It is necessary to prepare the potato stuffing before you begin making this delicious snack. Cooking the potatoes can be done in a pan, pressure cooker, or Instant Pot. Put them into a 2-liter pressure cooker after they have been rinsed. Make sure you cover them with water. The pressure cooker should be set for 3 to 4 whistles or 7 to 9 minutes. Drain off the water. Bring the potatoes to room temperature. Mash, peel, or grate the potatoes.
  2. For stuffing – Add the stuffing spices and, herbs to the grated potatoes. Adjust the seasoning to taste. 
  3. Mix well and set aside.
  4. For batter or coating – To begin, add half a cup of water to all the ingredients for batter and mix well. You don’t want the batter to be too thick or too thin. 
  5. Add water if it is too thick. Whenever you keep the oil for frying on the stovetop, add 1–2 tsp of hot oil to the batter. 
  6. Stir thoroughly. To incorporate some air into the batter, whisk non-stop for 1 to 2 minutes. Set the batter aside.
  7. Place two or three tablespoons of tomato ketchup on each slice of bread, take another slice and spread green chutney (optional), and top with potato mixture evenly.
  8. Another slice should be placed on top of this potato slice and now slice them into a triangle shape. The sandwich now looks like a triangle. The sandwich can be lightly pressed.
  9. Heat oil in a pan. When hot add a drop of the batter to the oil, you can determine whether it is ready for deep frying. Finished oil will sizzle and slowly rise to the surface as the batter gradually comes to the surface. In this case, the oil needs to be heated a little more – so turn up the heat a bit. Reduce the heat a bit if it comes over very quickly.  Apply the besan batter evenly to the stuffed bread sandwich. Handle the sandwich gently. Bread will break if you keep the sandwich in besan batter for an extended period of time. Using your left hand, hold the batter bowl near the pan or Kadai containing the oil. Spread the batter gently over the bread.
  10. Dip the entire sandwich into the besan batter as you hold it in your hand. Move the bread coated in batter from the bowl to the pan or Kadai with hot oil after removing the extra batter from around the edges of the bowl. Dip bread into the oil gently.
  11. Slide the bread sandwich dipped in besan batter into the oil gently. Take care when placing the bread in hot oil. Put it in gently. Make sure not to overcrowd the kadai/pan by adding more than two bread pakoras per kadai. Heat oil on a medium to high burner.
  12. Fry for a few minutes until golden brown. Turn the fried side over when one side is light golden. These are heavy so be careful when turning them over. You should be gentle when turning them over.
  13. Once they are crisp and golden brown, flip them a couple of more times and fry them on a medium or medium-high flame until they are golden brown.
  14. With a slotted spoon, remove the crispy and golden fried pakora and drain the extra oil.
  15. On kitchen paper towels, place the fried bread pakoda so that excess oil is absorbed. The remaining bread pakodas should also be fried in the same way. Remove them to paper towels to remove excess oil.
  16. Pakoras should be served hot or warm. 

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Notes

  • Make sure the potatoes you use are high in starch, such as Idaho or Russet potatoes. New potatoes and potatoes with a gummy texture should not be used.
  • Gram Flour is flour made from chana dal that has been husked and split, which is used in most Indian fritter recipes. Gram Flour is sometimes known as Bengal Gram as well. Chickpeas that are hulled and split are basically brown chickpeas. So, there’s no reason you cannot use chickpea flour (made from white chickpeas like garbanzo beans or Kabuli chana).
  • The recipe can be modified by adding different combinations of spices and herbs to both the besan batter and the potato stuffing. It can also be spiced with fresh herbs like mint leaves, cilantro (coriander leaves), ginger, garlic, and ground cumin or ground coriander powder, red chili powder, black pepper powder, curry powder, or garam masala.
  • Fry the pakoda at medium heat to avoid oily pakoda. Don’t fry at a low temperature as this will cause the pakoda to absorb more oil. The pakoda will brown and cook from the outside but remain raw on the inside if fried on high heat.
    To make the pakoda crisp, add 1 to 2 teaspoons of hot oil to the besan batter. This reduces oil absorption.
  • Make your batter with a medium consistency. If the batter is thick, it will not be fluffy or soft on the outside. The sogginess of the pakoda is caused by a thin batter that absorbs too much oil.
  • Making the potato stuffing some hours or a day ahead and refrigerating it is the best way to make bread pakoda for morning breakfasts or evening snacks.
  • Category: Appetizer, Side Dish, Snack
  • Method: Stove-Top
  • Cuisine: Indian

Nutrition

  • Serving Size: 4 people
  • Calories: 455Kcal
  • Sugar: 6g
  • Sodium: 1067mg
  • Fat: 17g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 55gm
  • Fiber: 11g
  • Protein: 16g
  • Cholesterol: 2mg

Keywords: Bread pakora, pakora, recipe for bread pakoda, bread pakora