Name: Stuffed Bread Pakoda recipe by Sonia Shringarpure at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Batter—; 1.5 cups gram flour (Besan); 1 tsp red chili powder; Dash of asafoedita (hing); Salt to taste; Pinch Of Baking Soda; Water; Stuffing-; 3-4 boiled and mashed potatoes or 1.5 cup dehydrated potato flakes (mix warm water to get mashed look); 3-4 sliced fine green chilies; 4-5 large garlic cloves grated fine; 1/2″ ginger grated fine; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 branch curry leaves; 1 flat tsp turmeric powder; Salt to taste; Handful of chopped coriander leaves; 1-2 tsp lemon juice; Dash of asafoedita; Pakode-; 8 bread slices edges trimmed off; Green chutney (green chilies-coriander leaves); Tomato ketchup (optional); Oil to deep fry

ABOUT Stuffed Bread Pakoda RECIPE

The first time I had these Pakode was at Pune University open Canteen. Since then, I fell in love with these delicious Pakode and take every opportunity available to make them.

Ingredients Serving: 4

Batter—
1.5 cups gram flour (Besan)
1 tsp red chili powder
Dash of asafoedita (hing)
Salt to taste
Pinch Of Baking Soda
Water
Stuffing-
3-4 boiled and mashed potatoes or 1.5 cup dehydrated potato flakes (mix warm water to get mashed look)
3-4 sliced fine green chilies
4-5 large garlic cloves grated fine
1/2″ ginger grated fine
1 tsp mustard seeds
1 tsp cumin seeds
1 branch curry leaves
1 flat tsp turmeric powder
Salt to taste
Handful of chopped coriander leaves
1-2 tsp lemon juice
Dash of asafoedita
Pakode-
8 bread slices edges trimmed off
Green chutney (green chilies-coriander leaves)
Tomato ketchup (optional)
Oil to deep fry

Instructions

Whisk all the ingredients listed under batter to make a semi thick batter.
Add salt and coriander leaves to mashed potatoes.
Heat oil in pan. Add mustard seeds once oil is heated.
As soon as mustard seeds start popping, add cumin seeds, asafoetida (hing), green chilies, curry leaves, turmeric powder, ginger and garlic. Stir well.
Add the potatoes and mix well. Squeeze lemon juice and mix. Cool.
Heat enough oil in Kadhai for deep frying (med hot). Take 2 slices of bread, apply chutney on slice and ketchup on other. Spread potato mixture evenly on bread. Cover with the other slice.
Dip the bread sandwich into the batter and coat well. Drop the bread sandwich one at a time to avoid overcrowding and fry both sides till light golden in colour.
Remove to paper towels to drain excess oil. Cut in halves before serving.

Similar Recipes