Bread Pakoda Video by Tarla Dalal
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For those who thought vada pava and pav bhaji to be the only bread-based roadside snacks, Bread Pakoda is sure to be an eye-opener. Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the kadhai, customized to your taste.
Recipe Description for Bread Pakoda, Mumbai Bread Pakora with Aloo Stuffing
- Heat the oil in a deep non-stick pan and add the mustard seeds.
- When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
- Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute.
- Divide into 2 equal portions and keep aside.
- Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it.
- Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
- Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat steps 1 to 3 to make 3 more bread pakodas.
- Serve immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.
- For the aloo stuffing in this recipe, you may avoid using green peas if required. Further, you may also use leftover batata vada mixture as a filling for this recipe.
- Make these bhajjis without the stuffing! apply teekha chutney and sukha lehsun ka chutney between the bread slices, coat with batter and deep fry.
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