Bread Pakora Recipe (Bread Pakoda)

Cook the recipe

Method

1. 1

   Steam or boil 1 ½ cups potatoes until just tender. If using, cook the ¼ cup green peas with them, then drain well.

2. 2

   Peel and mash the potatoes in a bowl. Keep the mash fairly coarse so the filling holds its shape.

3. 3

   Heat 1 tablespoon oil in a pan. Add 1 sprig curry leaves, 1 pinch asafoetida, 2 green chilies, and 1 teaspoon ginger paste. Cook briefly until fragrant.

4. 4

   Add ½ teaspoon red chili powder, ½ teaspoon garam masala, and ⅛ teaspoon turmeric. Stir for a few seconds so the spices bloom in the oil.

5. 5

   Add the mashed potatoes, ¼ cup green peas, ½ teaspoon salt, and 3 tablespoons coriander leaves. Mix well, then finish with 1 tablespoon lemon juice and adjust the seasoning if needed.

6. 6

   Lay out 6 slices bread. Spread the potato filling on 3 slices, cover with the remaining slices, press lightly, and cut each sandwich into triangles if you like.

7. 7

   In a bowl, mix ¾ cup gram flour, 2 to 3 tablespoons rice flour, ½ teaspoon red chili powder, ⅛ teaspoon turmeric, ½ teaspoon salt, and ½ to ¾ teaspoon carom seeds.

8. 8

   Add water gradually to make a thick, smooth batter that coats the bread without running off too quickly.

9. 9

   Heat oil in a pan for shallow or deep frying. Test a little batter first; it should rise steadily without browning at once.

10. 10

    Dip each bread sandwich in the batter, let the excess drip off, and slide it into the hot oil. Fry a few at a time without crowding the pan.

11. 11

    Cook on medium heat until one side is golden and crisp, then turn and fry the other side. Drain on a rack or paper.

12. 12

    For air frying, make the batter slightly thicker, coat the sandwiches, and place them on parchment. Air fry at 200°C (400°F) for 8 minutes, turn carefully, then air fry for 6 to 7 minutes more until crisp and browned.