Stuffed Bread Pakora – Bring street food experience right into your home with this easy stuffed fried bread recipe. Bread slices stuffed and dipped in chickpea batter is fried to golden perfection to create the best crunchy pakoras. Just choose your favorite chutney to go with it, and you’re in for a perfect treat.
Hey friends! How was your weekend? Mine was pretty hectic, to be honest. But with the schools closed and weather cooling down, my weekdays are running on a very slow pace. And as usual, I’m cooking up a storm in the kitchen so I can share my favorite recipes with you. Sounds like fun. Right?
Truth to be told, creating this stuffed bread pakora, one of the most popular Indian street foods, was indeed so much fun. This dish literally represents the sheer diversity of this age-old cuisine. The humble bread stuffed with spiced potatoes, dipped in a spicy chickpea (besan) batter, and then deep fried to golden perfection.
Ok, now let me introduce you to all the elements in this stuffed bread pakora including the ingredients, seasoning and method of cooking. We’ll break down the recipe into three parts.
First, mix together besan (chickpea) flour + ground turmeric + red chili powder + baking soda. Add water little by little to make batter with pouring consistency.
Second, mash cooked potato, and add in chopped onions, chilies, coriander (cilantro) leaves and salt. Mix well.
Third, let’s make the stuffed bread pakora. Start by spreading mint chutney and tomato sauce onto the bread slices. Now top the mint chutney bread slices with potato mixture. Place bread slices with tomato sauce on top.
Cut the sandwiches into two halves, dip in batter and deep fry. The secret here is to get a nice and even coating of the batter on the sandwiches. You know, right consistency of batter is key. Once deep fried, cut the pakoras into halves to reveal the stuffed layers. Whoa! This is the most exciting part.
Don’t forget to serve this stuffed bread pakora with your favorite chutney. In this case, it’s a must!
- 1 large potato, cooked
- 2 tbsp finely chopped onion
- 1 green or red chili, chopped
- 2 tbsp chopped coriander (cilantro) leaves
- Salt to taste
- ½ cup besan (chickpea) flour
- ¼ tsp ground turmeric (turmeric powder)
- ¼ tsp red chili powder
- ½ tsp baking soda
- Salt to taste
- ½ cup coriander (cilantro) leaves
- ½ cup mint leaves
- 1 green chili (optional)
- ¼ tsp ground cumin (cumin powder)
- ½ tsp lemon juice
- ¼ cup yogurt
- Salt to taste
- 4 bread slices
- ¼ cup mint chutney
- ¼ cup tomato sauce (ketchup)
- Oil for deep frying
- Place potato in a small bowl and mash. Add onions, chilies, and coriander (cilantro) leaves. Season with salt. Mix. Set aside.
- Place chickpea (besan) flour, ground turmeric, red chili powder and baking soda in a bowl. Add water little by little to make smooth batter with pouring consistency. I used approximately ¼ cup water. Set aside.
- Place coriander (cilantro) leaves, mint leaves, lemon juice, chili, ground cumin and yogurt in the small bowl of a food processor. Process until smooth. Season with salt. Set aside.
- Spread 2 bread slices with mint chutney and the other two slices with tomato sauce. Top the mint bread slices with potato mixture. Press down lightly. Place the bread slices with the tomato sauce on top. Press down lightly.
- Cut each sandwich crosswise into halves. Dip each slice in batter and deep fry until golden. Drain on absorbent towel. Cut into halves again. Serve hot with your favorite chutney.
- Any leftover potato mixture makes an excellent filling for potato sandwiches.