Any holiday deserves a great breakfast. We are blessed that we have so many options to choose from, be it from the different Indian regions or even continental. For today’s holiday I made Aaloo Stuffed Bread Pakora. These pakoras have always been special and bring back the memories of school and college days. It is a very common street food loved by all. The great thing about this is you do not need to plan much in advance; just make them when you feel like having them. These go well in breakfast or snacks and can even be packed for picnics. I like to serve them with coriander and mint green chutney and tomato ketchup, although some people also like them with sprinkled chaat masala. Whatever way you want to serve them, make them easily and quickly with this Aaloo Stuffed Bread Pakora Recipe.
All you need is (serves 4)
- Bread slices – 8 (boiled)
- Oil for frying
- Potatoes – 3 large
- Green chili – 2 (cut in small pieces)
- Fresh coriander leaves – 1 tbsp (finely chopped)
- Ginger – 1/2 inch piece (grated)
- Chaat masala – 1 & 1/2 tsp
- Dry mango powder – 1 tsp
- Salt – 1 tsp
- Besan – 2 cup
- Salt to taste
- Ajwain – 1/2 tsp
- Baking powder – 1 pinch
Aaloo Stuffed Bread Pakora Recipe
Preparation time: 10 min.
Cooking time: 15 min.
- Mix all ingredients for the batter, and using water, make a thick consistency.
- Mash the boiled potatoes.
- Mix with green chilli, fresh coriander, ginger and all dry masala. Keep the filling aside.
- Heat oil in a pan.
- Cut bread slices into triangles.
- Take two triangles, put the filling in between and press.
- Dip it in the batter to cover all over and deep fry.
- Drain on a kitchen tissue and serve hot with chutney and ketchup.