Healthy Bread Pakora recipe with Amchoor Chutney by the famous chef Kunal Kapur
A quick snack for which almost everyone has a strong connection while growing up, whether in school, at home, or in college. Bread Pakora never fails to impress & this is a lighter, healthier, and crispier version of the same.
Delicious, crispy, deep-fried, and all scoffed with lashings of pudina (mint) chutney with a tang from the tamarind chutney or a few dollops of amchoor chutney offering a fiery taste.
This street food addition is made all across the city of Mumbai and beyond. Street stalls make them in minutes and like most street food is cheap as chips.
It used to be my ‘go to’ guilty pleasure and one that I still indulge in. What always gets me is the spicy potato mix encased with a crispy coating of the gram flour.
Every bite of crisp batter, soft bread and spicy mashed potato with chutneys to accompany; all washed down with a warm cup of tea was (and still is!) pure pleasure.
The potato mix is easy to make, though the potato is best crushed by hand as you want a slightly lumpy mix rather than smooth mashed potato base. With the spicing, it is perfect to eat even rolled in chapatti or bread by itself.
Preparation time : 15 mins
Cooking time : 20 mins
Number of Portions : 02
Ingredients Used to Make Bread Pakora
|Potato (boiled & mashed)||3/4 Cup|
|Cumin Seeds||1 teaspoon|
|Ginger chopped||2 teaspoon|
|Green chilly chopped||2-3|
|Coriander chopped||1 tablespoon|
|Chilly powder||2 teaspoon|
|Salt||As per taste|
|Bread slices||4 no|
|Gram flour (besan)||1 cup|
|Salt||As per taste|
|Carom Seeds (Ajwain)||1 tsp|
|Chilly powder||1 tsp|
|Coriander chopped||1 tbsp|
|Dry mango powder (amchoor)||1/2 cup|
|Black salt||1 teaspoon|
|Salt||As per taste|
|Chilly powder||1 teaspoon|
|Roasted cumin powder||1/2 tablespoon|
Instructions To Make Instant Bread Pakora at Home
Steps for making amchoor chutney
1. In a separate bowl add amchoor, sugar, black salt, Chilly powder, roasted cumin powder, salt and water.
2. Whisk it to make sure there are no lumps.
3. Pour it into a pan and bring it to a boil.
4. Boil for 2-3 mins and remove from heat.
5. Serve the chutney warm or cold.
How to make filling for bread pakoda
- Boil, peel and mash potatoes and keep aside in a bowl.
- Heat 2 tbsp. of oil in a pan and add cumin and mustard seeds. Let them crackle.
- Now add chopped ginger and garlic and saute till golden.
- Add chopped onion and green chilies along with some broken curry leaves (that is completely your choice). Fry all till the raw smell of the onion goes off and it turns translucent
- Add turmeric, red chili powder, coriander powder, and garam masala powder and fry well for a couple of minutes.
- Now add the mashed potatoes and mix everything very nicely with the spatula such that the spices incorporate well with the potatoes.
- To make the filling mix together mashed potato, cumin, ginger, green chilly, coriander, chilly powder and salt. Mix well and smear on 2 of the slices of bread. Cover the bread with the remaining slice.
- Adjust salt and add fresh chopped coriander. Mix all nicely and fry for another few seconds.
- Turn off the gas flame and let the filling cool down completely.
But you can also try simple bread pakora recipe without stuffing. For this you just have to ignore the stuffing part and follow other steps as it is. So you will be able to make simple bread pakora without stuffing.
Many people also love the punjabi bread pakora recipe which is a delight to the taste buds.
Meanwhile start doing the preparations for the pakodas.
- For making 2 portions of bread pakodas we need 4 slices of bread. Try using big sized bread.
- In a bowl mix together besan, salt, ajwain, chilly powder, coriander powder, turmeric and water. Whisk to make a batter. Add sufficient water slowly to make a smooth flowing batter. Whisk well to avoid lumps. Make sure the batter should be neither too thick nor too thin. The consistency should be flowing not running. Keep aside.
- Take a slice of bread and spread the potato filling which we prepared generously. Spread it all over the bread slice using a spoon or a spatula.
- Place another bread slice to make it look like a sandwich. Similarly prepare two more sets. Now you have 3 sets of potato stuffed bread sandwiches. Keep them aside in a tray.
- Heat oil in a pan. The oil should be sufficient enough for deep frying.
- Once the oil is piping hot, simmer the gas flames and take a set of bread sandwich and dip it into the batter such that the batter coats it well from all sides.
- Remove and shake off excess batter. Immediately place on hot pan. Cook for about 3 minutes and then turn the bread.
- Carefully slide it into the oil and deep fry from both sides till golden in color.
- Once the “pakoda” is fried from both sides strain it into a paper napkin or kitchen towel so that the excess oil can be drained out and soaked by the napkin.
- With a sharp knife, slice the bread “pakoda” from one end to the other diagonally such that it separates into two parts in triangular shape.
- Serve hot with “aamchur” chutney or any other dip which you like with a hot cup of tea.