Photograph of the finished Bread pakora

India · Bánh mì kẹp khoai nhúng bột chiên

Bread pakora

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sliced sandwich bread Sliced sandwich bread 16 slices
  • Photograph of Potato Potato 1 kg
  • Photograph of Besan chickpea flour Besan chickpea flour 480 g
  • Photograph of Red chilli powder Red chilli powder 40 g
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Edible flowers Edible flowers 12 g
  • Photograph of Herbs Herbs 100 g
  • Photograph of Oil Oil 1.6 l
  • Photograph of Chaat masala powder Chaat masala powder 24 g
  • Photograph of Ginger Ginger 80 g

Method

  1. 1 Boil potatoes and then mash them with ginger, chili powder, herbs, and chaat masala to form a thick filling.
  2. 2 Spread a generous amount of filling between two slices of bread, then cut diagonally into triangles.
  3. 3 Cutting before dipping in batter is mandatory; cutting after frying will cause the filling to spill out.
  4. 4 Mix besan chickpea flour with turmeric, asafoetida, and water to form a thick paste that adheres to a spoon.
  5. 5 Dip each piece of cake in the batter, ensuring all four cut edges are completely covered.
  6. 6 Deep-fry at 175 degrees for 3 minutes on each side until golden brown and crispy, then sprinkle with chaat masala.

With an appliance

  • Air fryer 35 min

    Change to step 6: spray evenly with oil, then steam in a hot air pot at 195 degrees for 12 minutes, flip at minute 7.

Start cooking