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Bread-Aloo Pakoda

Jun-28-2016
Rohinee Ram Shashidhar
20 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bread-Aloo Pakoda RECIPE

We have all known bread pakoda. I tried giving it a twist with stuffing potato masala into it and the result was lipsmacking delicious starter

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Karnataka
  • Frying
  • Snacks

Ingredients Serving: 4

  1. Baked and mashed potatoes - 1 cup
  2. Bread Slices - 10
  3. Onion- Finely chopped- 1/2 cup
  4. handful of coriander leaves
  5. Handful of Curry leaves
  6. Tamarind - small lemon sized ball
  7. Green Chilly 4-5
  8. Garam Masala Powder - 1 tbsp
  9. Mustard - 1/2 tbsp
  10. Gram flour - 1 1/2 cups
  11. Red Chilly powder - 1 tbsp
  12. Rice Flour -1 tbsp
  13. Turmeric - 1/2 tbsp
  14. Salt to taste
  15. Water
  16. Oil for Deep frying

Instructions

  1. Heat Green chilies, tamarind and curry leaves with 1/2 tbsp of oil in a pan
  2. Transfer them to mixer, along with 1/2 tbsp of gram flour and coriander leaves and make fine paste by adding water. Check for salt and keep it aside
  3. In a pan, heat 2 tbsp of oil and add mustard seeds and let them crackle well
  4. Add onion and fry well
  5. Add boiled and mashed potatoes and fry well and transfer it to a bowl
  6. To this add the 3-4 tbsp green chutney, 1 tbsp garam masala powder and mix well. Add salt if required
  7. In another mixing bowl add 1 cup of gram flour, 2 tbsp of red chilli powder, 1 tbsp of Rice Flour, Turmeric and salt. Mix them well
  8. To this mixture add water and make thin watery paste
  9. Cut the bread piece into 4 equal parts and on one piece place the Potato masala and cover another piece from top and press well, so that bread pieces stick together
  10. If you need small pieces, then cut the bread into 8 pieces and repeat the above mentioned procedure
  11. Now dip the bread pieces in the gram flour mixture carefully and deep fry in hot oil till they turn golden brown
  12. Serve them with tomato sauce or the remaining green chutney, with loads of love

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