Making breakfast with some variations daily is a tedious task. Half of the cooking time is dedicated to finalizing the menu. And when it’s raining cats and dogs outside, the list gets even shortened up. Pakoras are the requisite in monsoons. As soon as it starts drizzling outside, kids demand to have Pakoras with tangy tomato chutney. So let’s add some variations to our regular bread Pakora. Let’s try making stuffed bread Pakoras this time.
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- 4-5 medium sized boiled potatoes
- Green chillies chopped
- 2 tbsp. coriander leaves chopped
- 1/4th tsp red chilli powder
- 1 tsp dried mango powder
- ½ cup mint leaves chutney
- Rock salt or common salt
- 3 cups gram flour
- 1/4th tsp asafoetida
- ½ tsp red chilli powder
- ½ tsp Garam masala
- ½ tsp carom seeds
- 6 slices of bread
- Oil for frying
How to Make Stuffed Bread Pakora?
- 1. Peel the boiled potatoes and mash them using a masher.
- 2. Add the chopped coriander leaves, green chillies, red chilli powder, dried mango powder, and salt to it.
- 3. Mix the spices well and keep it aside.
- 4. Take some gram flour in a bowl. Add carom seeds, red chilli powder, Garam masala, asafoetida, and salt.
- 5. add some water to make a thick batter. Add few drops of oil to the batter and mix it well.
- 6. keep the batter aside.
- 7. Heat some oil in a pan.
- 8. Slice the bread into rectangular slices. Apply chutney on both the slices if you want. Take 2 tsp of potato filling and keep it in the middle of the bread. Cover it with an another piece of bread. Slightly press to seal it. Dip the sandwich in the batter. Coat it evenly with the batter.
- 9. Fry the bread Pakoras in the oil until they are crisp and brown.
- 10. Serve it hot with tomato ketchup or chutney.