Ingredients:
For the filling:
- 2-3 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works best,)
- 1 green chili, finely chopped
- 2 tbsp finely chopped cilantro/coriander leaves
- ¼ tsp or ½ tsp red chili powder
- 1 tsp coriander powder - add more if required
- 1 tblsp tahini sauce(optional)
- black salt or common salt
For the outer crisp coating:
- 3 cups besan flour
- a pinch of hing
- ½ tsp red chili powder
- ½ tsp garam masala powder
- ½ tsp ajwain/carom seeds
- curry leaves
- 6 slices of Brown or White Bread
- water
- salt
- oil for frying
INSTRUCTIONS:
Preparing the potato filling:
Peel the boiled potatoes.
Add the mashed potatoes in a bowl.To this add the coriander leaves, green chili, red chili powder, coriander powder and salt. Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
Preparing the besan batter:
In a bowl, take the besan (chick pea flour/gram flour). Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.
Add around ½ cup water and mix. The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly. Add a few drops of oil to the batter and mix well. Keep the ready batter aside.
Assembling and Frying the Aloo Bread Pakora:
Slice the bread into triangle or rectangle slices. I made triangular slices.
Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly. Add tahini sause above it.
Cover this potato stuffed slice with another slice. I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this.
Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
RECEPIE SUMMARY:
INGREDIENTS:
•2-3 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works best,)
•1 green chili, finely chopped
•2 tbsp finely chopped cilantro/coriander leaves
•¼ tsp or ½ tsp red chili powder
•1 tsp coriander powder - add more if required
•1 tblsp tahini sauce(optional)
•black salt or common salt
•3 cups besan flour
•a pinch of hing
•½ tsp red chili powder
•½ tsp garam masala powder
•½ tsp ajwain/carom seeds
•curry leaves
•6 slices of Brown or White Bread
•water
•salt
•oil for frying
INSTRUCTIONS:
- Peel the boiled potatoes.
- Add the mashed potatoes in a bowl.To this add the coriander leaves, green chili, red chili powder, coriander powder and salt. Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
- In a bowl, take the besan (chick pea flour/gram flour). Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.
- Add around ½ cup water and mix. The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly. Add a few drops of oil to the batter and mix well. Keep the ready batter aside.
- Slice the bread into triangle or rectangle slices. I made triangular slices.
- Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly. Add tahini sause above it.
- Cover this potato stuffed slice with another slice. I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this.
- Take the entire sandwich in your hand and dip it in the besan batter. Coat the stuffed bread sandwich evenly with the besan batter. Fry the bread pakoras on a medium flame till they are crisp and golden brown.
- Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.