Bread Pakora is a very famous breakfast or snack recipe mostly enjoyed during winters or rainy season.I am sure we all have grown up eating this during our childhood, but I saw many people making it by just dipping the bread in the batter and deep fry but when you go to market they will make it more palatable, in market you will find paneer bread pakora, aloo bread pakora being more famous.
Today I am sharing recipe of aloo bread pakora with a special tip to make it more soft and fluffy. You can see in the picture above it's bubble-free, crack free and soft and silky.
INGREDIENTS
FOR BATTER:
2 cups besan / gram flour
1/4 cup cornflour
1 tsp ajwain (carom seeds)
1 tsp jeera
1/2 tsp haldi powder
1/2 TSP baking soda
salt and red chili to taste
handful freshly chopped coriander leaves
warm water for making batter
For Filling:
3-4 medium sized boiled potatoes
1 small finely chopped onion
1/2 inch finely chopped ginger
1 tsp coriander powder
1 tsp jeera powder
1/2 tsp black salt
1/2 tsp garam masala
1/2 tsp chaat masala
1 tsp kasuri methi
handful freshly chopped coriander leaves
cheese slice for cheesy version
10-12 bread slices
oil for deep frying
METHOD
For Batter:
1. Mix together all the ingredients except water.
2. Gradually add the warm water and make thick but flowing consistency batter.
3. Cover and keep aside for 10 minutes. Let's prepare filling during that time.
4. After 10 minutes you will see the batter have become thick, add little more water to get right consistency.
For Filling:
1. Grate or mash boiled potatoes. Add all the ingredients mentioned under filling.
Assembling:
1. Take bread slice, trim the edges, put generous amount of filling, close with other slice, if using cheese, add one or half cheese slice.
2. Cut the bread in triangular or rectangular shape.
3. Dip the slices in batter and deep fry in hot oil.
NOTES:
1. If you don't like the taste of onions in potatoes you can skip it, I feel it enhances the taste.
2. It's better to use one day old refrigerated bread. Fresh bread will easily break while dipping in the batter and it becomes difficult to handle the fresh bread.
3. Adding cornflour and making thick batter is the key for smooth and silky pakoras.
4. I will recommend to boil potatoes one night prior as it not only will save your time but potatoes will also become dry which will give good result.
5. Make sure the batter is thick but of flowing consistency. If it will become thin, it will not get coated well and will result in hard pakoras.
1. Mix all the dry ingredients of batter.
2. Mix well.
3. Gradually add warm water.
4. Make a thick batter.
5. Cover and keep aside for 10 minutes.
6. If batter becomes too thick add some more water.
7. It should be thick but of flowing consistency.
8. Like this.
9. Mash boiled potatoes.
10. Add all the ingredients mentioned.
11. Mix well.
12. Trim the edges.
13. Keep generous amount of filling.
14. Keep cheese slice if you want.
15. Slice in desired shape.
16. This one with cheese.
17. Dip in batter.
18. Deep fry.
19. Look at this fluffy and soft pakora.
20. Closer look!!
21. Cheesy click!
22. Enjoy!!