Description
Fried bread stuffed with spiced potatoes. Crispy, savory, and perfect as an appetizer!
Ingredients
Units
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For the Potato Stuffing:
- 2 medium potatoes, boiled, peeled, and mashed
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 green chilies, finely chopped (adjust to taste)
- 1/3 cup green peas (fresh or frozen)
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
For the Pakoda:
- 8 bread slices (oatmeal, white, or whole wheat)
- 1/2 cup besan (chickpea flour)
- 2 tablespoons rice flour
- 1/2 teaspoon red chili powder
- 1/4 teaspoon ground cumin
- Salt, to taste
- Water, as needed to make a thick batter
- Oil, for deep frying
Instructions
- Make the potato stuffing: heat 1 tablespoon oil in a pan over medium heat. Add the cumin and mustard seeds; once they begin to splutter, add the green chilies and mashed potato. Add the green peas and salt. Mix well and cook for 4–5 minutes. Turn off the heat and stir in the lemon juice. Set aside to cool.
- Make the batter: whisk together the besan, rice flour, red chili powder, ground cumin, and salt in a bowl. Gradually add water, whisking until a smooth, thick batter forms with no lumps — thick enough to coat a spoon.
- Heat oil in a deep pan or wok to about 350°F (175°C).
- Spread 2–3 tablespoons of the potato mixture on a bread slice. Top with a second bread slice and press together gently. Cut diagonally in half. Dip each piece in the chickpea batter, coating all sides. Lower into the hot oil and fry until golden and crisp all over, about 3–4 minutes. Remove and drain on paper towels. Repeat with remaining bread and filling.
- Serve hot with ketchup and/or green chutney.
Notes
Let the potato filling cool before assembling, or it will make the bread soggy before frying. Fry in batches to keep the oil temperature steady — crowded oil drops in temperature and results in greasy pakoda.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian