🕒 Prep Time: 15 mins
🍳 Cook Time: 15 mins
🍽 Serves: 4
🧾 Ingredients
For the potato stuffing:
- 3 medium potatoes (boiled & mashed)
- 1 green chili (finely chopped)
- 1 tsp grated ginger
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp garam masala
- ½ tsp amchur (dry mango powder) or few drops of lemon juice
- 2 tbsp chopped coriander leaves
- Salt to taste
- 1 tsp oil
For the batter:
- 1 cup besan (gram flour)
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- A pinch of baking soda (optional, for crispiness)
- Salt to taste
- Water as needed (to make thick batter)
Others:
- 6 bread slices (white or brown)
- Oil for deep frying
👩🍳 Preparation Steps
🔹 1. Make the Stuffing:
- Heat 1 tsp oil in a pan. Add cumin seeds, then ginger and green chili.
- Add mashed potatoes, turmeric, chili powder, garam masala, amchur, and salt.
- Mix well and sauté for 2–3 minutes. Add chopped coriander and cool the mixture.
🔹 2. Prepare the Bread:
- Trim the edges of the bread slices (optional).
- Place 2 tbsp of the stuffing on one slice, spread evenly, and cover with another slice.
- Press gently and cut diagonally into triangles.
🔹 3. Make the Batter:
- In a bowl, mix besan, turmeric, chili powder, baking soda, and salt.
- Add water gradually to make a thick, smooth batter (like dosa batter consistency).
🔹 4. Fry the Pakodas:
- Heat oil in a deep pan on medium flame.
- Dip each stuffed bread triangle in the batter, coating all sides.
- Deep fry until golden and crispy on both sides.
- Drain on paper towels.
🌶 Serving Suggestion
Serve hot with green chutney, tamarind chutney, or tomato ketchup — and don’t forget a steaming cup of masala chai! ☕
