Gluten-Free Aloo Bread Pakora
Indulge in the irresistible flavors of Gluten-Free Aloo Bread Pakora, a crispy and spiced Indian street food favorite made allergy-friendly. These golden-brown fritters feature gluten-free bread slices stuffed with a savory and aromatic potato filling, highlighted by fresh cilantro, cumin, garam masala, and a hint of green chili. The sandwiches are dipped in a chickpea flour batter and deep-fried to perfection, creating a crunchy exterior that contrasts beautifully with the soft, flavorful center. Quick to prepare and bursting with bold spices, these pakoras are ideal for serving as a snack, appetizer, or paired with chutneys for a wholesome treat. Perfect for gluten-free diets, this recipe adds a creative twist to a beloved classic while preserving its authentic taste.
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Recipe Information
Ingredients
- 6 slices Gluten-free bread slices
- 3 medium Potatoes
- 1 cup Chickpea flour (Besan)
- 0.75 cup Water
- 1 finely chopped Green chili
- 1 teaspoon grated Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 1 teaspoon, or to taste Salt
- 2 tablespoons chopped Fresh cilantro
- 2 cups for frying Oil
Instructions
Boil potatoes in a pot until they are soft. Once cooked, drain and peel them.
In a mixing bowl, mash the boiled potatoes until smooth. Add green chili, grated ginger, turmeric powder, red chili powder, cumin seeds, garam masala, and salt. Mix well to combine.
Stir in the chopped cilantro into the potato mixture. Set aside.
In another bowl, prepare the batter by combining chickpea flour, water, a pinch of salt, and a little red chili powder (optional) to the desired spice level. Whisk it until smooth and lump-free.
Cut the gluten-free bread slices into halves or leave them whole, based on preference.
Spread an even layer of the potato mixture onto one slice of bread and cover it with another slice, forming a sandwich. Repeat with the remaining slices.
Heat oil in a deep frying pan over medium heat.
Carefully dip each stuffed bread sandwich into the chickpea flour batter, ensuring it is well coated on all sides.
Gently slide it into the hot oil and fry until the pakora turns golden brown and crispy, usually around 2-3 minutes per side.
Remove the pakoras using a slotted spoon and drain them on paper towels to remove excess oil.
Serve hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
5636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 470.4 g | 603% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3720 mg | 162% | |
| Total Carbohydrate | 326.1 g | 119% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 33.6 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4678 mg | 100% | |
*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.
