Side Dishes

Indian Stuffed Bread Pakoda by Neharika


Bread Pakoda was my favoutite dish in college canteen. Till then, it was never made at my home. But when I ate it in canteen, I made it at home but my first try failed as the batter was very thin. But then I tried once more and they were perfect. It has been 2 years since I left college but the college canteen pakodas are still in my mind… I don’t think much introduction is required about bread pakoda, so lets quickly start with the recipe of STUFFED BREAD PAKODA

2 potatoes (medium size)
1 onion, chopped finely
½ tsp. ginger garlic paste
1-2 green chillies (finely chopped)
1/2 tsp mustard seeds
1 tsp cumin seeds
¼ tsp garam masala
¼ tsp. red chilli powder
¼ tsp. turmeric powder
salt to taste
few cilantro (finely chopped)

Bread Slices
1 cup gram flour (besan)
1/4 cup rice flour
1/4 tsp. turmeric
½ tsp. chili powder
Salt to taste
Oil (for deep frying)
Boil the potatoes, take out its skin and mash them well. In a pan, heat 1 tsp of oil. Temper the mustard seeds, cumin seeds, ginger, chilies and onions. When onoins turn golden brown, add the spices and then mashed potatoes . Stuffing is ready. By the time, put oil (for frying) in a pan on medium flame for heating. Now for the coating mix together all the ingredients for the batter/coating in a bowl. Add water to make a thick batter . Now take one slice of the bread. Spread this potato mixture on one side of the bread. Place another slice on top. Cut this diagonally to make two slices. Put few drops of water on the borders of the bread and press them tightly, so that, both breads stick together and stuffing do not come out. Dip one stuffed slice in the batter and coat both the sides. Drop this to hot oil. When the bottom part turns reddish brown,turn the other side When both sides are done, drain it out of oil and put them in a plate which is covered with tissue paper to absorb extra oil. Bread Pakoda is ready. Serve hot with ketchup or chutney.


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