Description
Crispy bread filled with savory mashed potatoes and spices, perfect as a snack or appetizer.
Ingredients
- 10 slices of bread (white or brown)
- Oil for deep frying pakoras
- 5 medium-sized potatoes (boiled and mashed)
- 2 tablespoons of oil
- 1 teaspoon of mustard seeds
- 1 teaspoon of cumin seeds
- 12-15 curry leaves
- 3-4 green chilies (finely chopped)
- 1 medium-sized onion (finely chopped)
- 1 teaspoon of ginger paste
- ¾ teaspoon of garlic paste
- ½ teaspoon of turmeric powder
- 1 teaspoon of coriander powder
- ¾ teaspoon of garam masala powder
- â…“ cup of coriander leaves (finely chopped)
- Salt to taste
- 1½ cup of besan (chickpea flour)
- ½ teaspoon of turmeric powder
- ¾ teaspoon of red chili powder
- A pinch of asafoetida (hing)
- 1¼ cup of water (or as needed)
Instructions
- Heat 2 tablespoons of oil in a pan. Add mustard seeds and let them splutter.
- Incorporate cumin seeds and curry leaves. Sauté briefly until fragrant.
- Add chopped onions, green chilies, ginger paste, garlic paste, turmeric, coriander, and salt. Cook until onions become translucent.
- Mix the mashed potatoes into the pan, infusing them with spices for a few minutes. Add garam masala and chopped coriander leaves, stirring well. Remove from heat and let cool.
- In another bowl, combine besan, turmeric powder, red chili powder, a pinch of asafoetida, and salt. Gradually whisk in water until smooth.
- Cut each bread slice into halves or quarters. Take a spoonful of potato mixture and sandwich it between two bread pieces. Dip into the batter, coating evenly.
- Heat oil in a deep frying pan. Gently slide bread pakoras into hot oil. Fry until golden brown and crisp, turning occasionally.
- Drain on paper towels and serve hot.
Notes
Serve with yogurt dip or tangy chutney. Make sure the batter is thick enough to coat the bread and ensure the oil is heated properly to avoid oily pakoras.