Aloo Bread Pakoda
आलू ब्रेड पकोड़ा·(aa-loo bread pa-ko-daa)
Shaam Ki Chai: The 4 PM Ritual & Street-Style Snacks
At four in the afternoon on a rainy Tuesday, the smell of roasting cumin and frying gram flour means only one thing: Bread Pakoda. The hot oil hisses, vibrant turmeric batter coats a slice of supermarket white bread, and the fresh grease bleeds straight through today's newspaper. Mash the potatoes until silky, let the batter rest, and shock it with a spoonful of hot oil right before frying for a shatteringly crisp crust.
Before you start
Air-dry the bread slices.
Lay the 8 slices of white bread out on a cutting board and expose them to the air for about 5 minutes. This stales the surface slightly, ensuring it won't turn to mush when submerged in the wet batter.
Mash the potatoes until perfectly smooth.
Unlike samosas which rely on chunky fillings, bread pakoda requires a silky mash so the filling spreads evenly without tearing the delicate bread.
Ingredients
- russet potatoes3 med
- neutral cooking oil1 tbsp
- cumin seeds1/2 tsp
- ginger1 tsp
- green chilies2 med
- turmeric powder3/4 tsp
- red chili powder1 tsp
- coriander powder1 tsp
- amchoor1 tsp
- garam masala1/2 tsp
- kosher salt2 tsp
- fresh cilantro3 tbsp
- thick cilantro-mint chutney4 tbsp
- besan1 1/2 cup
- ajwain1 tsp
- baking powder1/4 tsp
- water3/4 cup
- standard white sandwich bread8 slices
- neutral oil1 qt
Method
- 01
Temper the spices for the aloo masala.
Heat 1 tablespoon of oil in a small skillet over medium heat. Add the cumin seeds and let them pop for 10 seconds, then toss in the grated ginger and minced green chilies to sauté for 30 seconds.
- 02
Bloom the dry spices and mix the filling.
Lower the heat and stir in 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder, the coriander, and garam masala for 10 seconds. Immediately add the mashed potatoes and 1 teaspoon of salt, mixing vigorously to coat. Turn off the heat and stir in the amchoor and fresh cilantro, then let the mixture cool completely.
- 03
Whisk and rest the chickpea batter.
In a wide bowl, combine the sifted besan, remaining 1/4 teaspoon turmeric, remaining 1/2 teaspoon red chili powder, remaining 1 teaspoon salt, and baking powder. Crush the ajwain seeds between your palms to release their oils, drop them in, and slowly whisk in the water until you have a medium-thick batter that drips like a ribbon. Let it rest for 10 minutes.
- 04
Assemble the pakodas.
Spread a thin, even layer of thick green chutney on four slices of the air-dried bread. Spread a generous scoop of the cooled aloo masala over the chutney, top with the remaining bread slices, and press firmly to seal. Cut each sandwich diagonally into two triangles.
- 05
Heat the oil and test the temperature.
Pour 2 inches of neutral oil into a heavy pot and heat to 350°F over medium-high heat. Drop a tiny bead of batter into the oil; it should sink slightly and immediately pop back to the surface surrounded by vigorous bubbles.
- 06
Shock the resting batter with hot oil.
Right before frying, carefully scoop 1 tablespoon of the smoking hot frying oil out of the pot and whisk it directly into your besan batter to ensure a shatteringly crisp crust.
- 07
Dip and fry the pakodas.
Dip a stuffed triangle into the batter, coating the front, back, and exposed edges, letting any heavy excess drip off. Slide it gently into the hot oil away from you and fry for 2 to 3 minutes per side until deep golden brown, then drain on a wire rack.
Notes
Keep the chutney thick.
Watery green chutney will instantly compromise the crumb structure of the bread and cause the pakoda to disintegrate during frying.
Control the oil temperature.
If the oil is too cold, the bread acts like a sponge and sucks in grease. If it's too hot, the besan cooks in seconds leaving the inside raw dough.
Substitute for amchoor.
If you cannot find dry mango powder, substitute 1 tablespoon of fresh lemon juice, but make sure you mix it in off the heat so it doesn't thin out the potato mash.