Indian Cuisine,  Snacks

Aloo Bread Pakoda With Mint Dip

One of the breakfasts or tea time snacks that make for epic snacks is this dish. I’d recommend this for your next Sunday family meal. It is very filling, total street style and has unmatched Punjabi flavours.

Aloo Bread Pakoda With Mint Dip

Recipe by Gunjan SawhneyCourse: Indian Cuisine, Snacks
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • BESAN BATTER
  • 2 cups gram flour

  • ½ tsp red chilli powder

  • ½ tsp salt

  • Water, as required

  • 2 tbsp rice flour

  • Pinch of soda

  • POTATO FILLING
  • 4 small potatoes, boiled and peeled

  • 2 green chillies, chopped

  • 1 tsp coriander powder

  • ⅓ cup chopped coriander

  • 1 tsp ginger garlic paste

  • ½ tsp chaat masala

  • ½ tsp salt

  • ½ tsp amchoor powder

  • ¼ tsp red chilli powder

  • OTHER INGREDIENTS
  • 4 bread slices

  • Oil for deep frying

  • 1 ½ cup mint chutney

Process

  • Take a large bowl and mash the peeled and boiled potatoes in it gently using hands.
  • Next, add the chopped green chillies, chopped coriander and all the dry spices. Give this batter a good mix and adjust the spice content as per your flavour preference.
  • Cut all bread slices into equal halves and evenly spread green chutney on each.
  • Smear 1 tbsp of potato filling on each half of the slice evenly across. Cover it with another half of the bread, gently press and keep it aside.
  • Repeat this process for the remaining batter.
  • Now take a big bowl and prepare the besan batter by mixing all the ingredients together. Add the water as needed to give it a smooth and flowing consistency, without any lumps.
  • Next, dip the stuffed bread into this batter and coat it evenly on both sides.
  • Deep fry this immediately into hot oil in a thick botto.med pan. Fry it on medium flame until it is golden brown in color and crispy in texture.
  • Transfer it to a plate and dab the extra oil using a paper tissue.
  • Serve hot with mint chutney.

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