Aloo Bread Pakoray

Aloo Bread Pakoray

Blessed month of Ramazan is approaching very quickly and Bhabi’s Kitchen is sure to share delicious recipes to help you prepare for Iftar and Sehri. Dining table at Iftar is incomplete without ‘pakoray’ and that’s why we’re sharing a different pakora recipe i.e. Aloo Bread Pakoray. Prepare and serve with ketchup or chutney – everyone will like this new crispy item. Try it out and share your feedback by leaving out comments.

 

Cuisine: Asian

Type: Fried / Sideline / Snack / Breakfast

 

Ingredients

s. no Ingredient Quantity
For Frying:
1 Gram Flour / Besan 2 cups
2 Oil To shallow fry in pan
3 Bread Slices As needed
4 Salt To taste
5 Water As needed
6 Garam Masala Powder ½ teaspoon
7 Red Chili Powder 1 teaspoon (or more as per spice level)
For Pakora Filling:
8 Potatoes 3-4 medium sized
9 Black Pepper ½ teaspoon
10 Green Chilli 1-2 large, finely chopped
11 Red Chili Powder 1 teaspoon (or more as per spice level)
12 Coriander Leaves 2-3 tablespoon, finely chopped
13 Salt To taste
14 Green Chutney To apply on bread slices

 

Procedure for preparing Aloo Bread Pakoray:

  1. Boil potatoes really well until tender. Mash them using fork or potato masher when warm.
  2. Add black pepper, salt, red chili powder, chopped green chilies and coriander leaves. Mix well and keep them aside.
  3. Prepare frying batter by mixing besan/gram flour in a bowl with all seasoning and little water.
  4. Gradually add water to form a smooth paste. Keep it aside.
  5. Heat oil in a pan while you prepare bread pakoras.
  6. Now take bread slices and cut them in half (triangle or rectangle – whichever shape you prefer).
  7. Apply green chutney on one slice and put some potato mixture (1-2 tablespoon) on it. Spread it evenly.
  8. Cover it with another slice and gently press to form a sandwich.
  9. Now coat the sandwich in prepared besan batter evenly. Make sure not to put too much coating as it can break the bread.
  10. Shallow fry coated sandwich turning both sides until golden and crisp.
  11. Take them out on kitchen paper to drain excess oil. Repeat the same procedure for rest of pakoray.

Tip: Serve warm with ketchup and tea.

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