Dairy-Free Bread Pakoda
Transform your snack game with this irresistible Dairy-Free Bread Pakoda recipe—a crispy, golden delight perfect for tea-time or as an indulgent appetizer. This vegan-friendly twist on the classic bread pakoda features spiced mashed potatoes infused with vibrant flavors of green chili, coriander, ginger, and garam masala, all sandwiched between slices of bread. Each triangle is dipped in a rich chickpea flour batter and deep-fried to perfection, ensuring a satisfyingly crunchy exterior that contrasts beautifully with the soft, flavorful filling. Free from dairy yet bursting with bold taste, these pakodas pair wonderfully with tangy mint chutney or zesty tomato ketchup. Quick to prepare and completely plant-based, this recipe promises a crowd-pleasing treat that's ideal for sharing or savoring solo!
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Recipe Information
Ingredients
- 4 white bread slices
- 2 medium potatoes
- 1 green chili
- 2 tablespoons fresh coriander leaves
- 1 teaspoon ginger
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin seeds
- 1 tablespoon lime juice
- 1 cup chickpea flour (besan)
- 0.75 cup water
- 1 teaspoon salt
- 0.25 teaspoon baking soda
- 2 cups oil for deep frying
Instructions
Boil the potatoes in a pot until they are tender. Drain, peel, and mash them in a bowl.
Finely chop the green chili and coriander leaves. Add these to the mashed potatoes along with grated ginger, red chili powder, turmeric powder, garam masala, cumin seeds, lime juice, and 0.5 teaspoon of salt. Mix well to combine.
Cut each bread slice diagonally into two triangles.
Take a bread triangle and spread a generous amount of the potato filling on one side. Place another triangle over this to make a sandwich. Press gently and repeat for the rest.
In a large mixing bowl, combine chickpea flour, 0.5 teaspoon salt, and baking soda. Slowly add water to form a smooth, thick batter. It should coat the back of a spoon without dripping off quickly.
Heat oil in a deep frying pan over medium heat until it's hot but not smoking.
Dip a stuffed bread triangle into the batter, ensuring it is completely coated. Carefully slide it into the hot oil.
Fry each pakoda until golden brown on both sides. Remove with a slotted spoon and drain on paper towels.
Serve the dairy-free bread pakodas hot with mint chutney or tomato ketchup.
Nutrition Facts
Calories |
5452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 488.9 g | 627% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3295 mg | 143% | |
| Total Carbohydrate | 231.8 g | 84% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 27.1 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2761 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
