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Bread Patties
Yogita

Bread Patties

These Pakodas are made from bread and potato stuffing, then dipped in to besan (gram flour) batter and finally deep fried.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 qty
Ingredients Method

Ingredients
  

For Stuffing:
  • 3 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Asafetida
  • 1 tsp Green chili
  • 2 tsp Ginger garlic paste
  • 1 tsp Red chili powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Coriander powder
  • 1 tsp Dry mango powder
  • 2 qty Boiled potatoes
  • 1 tsp Salt
  • ¼ cup Coriander leaves
For Batter:
  • 1 cup Gram flour
  • 2 tbsp Corn flour
  • 1 tsp Ginger garlic paste
  • 1 tsp Red chili powder
  • ½ tsp Turmeric powder
  • 1 tsp Salt
  • ¼ tsp Baking soda
  • ¼ cup Coriander leaves
  • 1 ½ cup Water
Making Bread Pakoda:
  • Bread slices
  • Green chutney
  • Tamarind chutney
  • Oil for deep frying

Method
 

  1. Heat oil in a pan and add mustard seeds. Once they crackle, toss in cumin seeds, asafetida, chopped green chili, and ginger garlic paste. Fry everything for a minute.
  2. Next, sprinkle red chili powder, turmeric powder, coriander powder, and dry mango powder. Fry the masala quickly on medium-low flame, making sure it does not burn.
  3. Now, add the boiled potatoes and mix them well with the masala. Season with salt and fold in fresh coriander leaves. The stuffing is ready.
  4. In a separate bowl, combine gram flour, corn flour, ginger garlic paste, red chili powder, turmeric powder, salt, baking soda, and coriander leaves. Mix all the dry ingredients well.
  5. Gradually pour in water, stirring continuously to make a smooth batter. Ensure the batter is neither too thick nor too thin and free of lumps.
  6. Take two slices of bread; spread green chutney on one and tamarind chutney on the other. Spread the prepared stuffing evenly on one slice, then cover with the other slice like a sandwich. Cut diagonally.
  7. Dip each bread sandwich into the batter, coating it well on all sides.
  8. Finally, deep fry on medium flame until both sides turn golden brown and crispy.