Made with AI
Spicy Potato Onion Gram Flour Bread Pakora
Ingredients
- Milk bread slices200 g
- Boiled potato, mashed400 g
- Onion, finely sliced150 g
- Gram flour120 g
- Vegetable oil30 ml
- Green chilies, minced20 g
- Ginger garlic paste20 g
- Fresh cilantro, chopped10 g
- Halal spice mix with red chili, coriander, cumin, turmeric and salt15 g
- Water180 ml
Instructions
- 1
Prepare the potato filling: In a bowl, combine the mashed boiled potato, finely sliced onion, minced green chilies, ginger garlic paste, chopped cilantro, and about 10 g of the halal spice mix. Mix well until evenly seasoned.
- 2
Prepare the gram flour batter: In a separate bowl, add the gram flour and the remaining 5 g halal spice mix. Gradually whisk in the water until you get a smooth, medium-thick batter that can coat bread slices without running off too quickly.
- 3
Prepare the bread: Lay out the milk bread slices. Spread an even layer of the spicy potato-onion filling over half of the slices, then cover with the remaining slices to make sandwiches. Press gently so they hold together.
- 4
Cut and dip: Cut each sandwich into halves or triangles. Dip each piece into the gram flour batter, coating all sides evenly. Let any excess batter drip back into the bowl.
- 5
Cook the pakoras: Heat the vegetable oil in a non-stick skillet over medium heat. Place the coated bread pakoras in the pan and shallow-fry in batches.
- 6
Fry until crisp: Cook each side for 2–3 minutes, turning carefully, until the outside is golden, crisp, and cooked through. Add small amounts of the measured oil as needed while cooking the batches.
- 7
Drain and serve: Transfer the pakoras to a plate lined with paper towel. Serve hot with chutney, ketchup, or your preferred dipping sauce.
