High Protein Aloo Bread Pakora
Elevate your snack game with this High Protein Aloo Bread Pakora, a delicious twist on the classic Indian street food favorite. Packed with hearty boiled potatoes, protein-rich paneer, and aromatic spices like garam masala and cumin, this recipe delivers indulgence without compromising on nutrition. Whole wheat bread serves as the perfect base, while the chickpea flour batter creates a crisp, golden shell when deep-fried to perfection. Ideal for serving piping hot with mint chutney or ketchup, this dish offers a satisfying crunch and a flavorful burst in every bite. Whether you’re looking for a wholesome snack or a crowd-pleasing appetizer, this protein-rich bread pakora is sure to delight! Perfect for fans of Indian snacks, high-protein recipes, or crispy fried treats.
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Recipe Information
Ingredients
- 8 slices Whole wheat bread slices
- 2 large Boiled potatoes
- 100 grams Grated paneer (cottage cheese)
- 1 cup Chickpea flour (besan)
- 0.75 cup Water
- 2 small Chopped green chilies
- 0.25 cup Chopped fresh coriander leaves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 cups Oil for frying
Instructions
Peel and mash the boiled potatoes in a mixing bowl.
Add grated paneer, chopped green chilies, chopped coriander leaves, turmeric powder, red chili powder, cumin seeds, garam masala, lemon juice, and half the salt to the mashed potatoes. Mix until well combined to form the filling.
Take each bread slice and cut them diagonally to form two triangles.
Take one triangle of bread, place approximately 2 tablespoons of filling on it, spread evenly, and cover it with another bread triangle to form a sandwich-like structure. Repeat with remaining bread slices and filling.
In a separate bowl, combine chickpea flour, the remaining salt, and enough water to form a smooth, thick batter. The batter should coat the back of a spoon without dripping too fast.
Heat oil in a deep frying pan over medium heat.
Dip each prepared bread sandwich into the chickpea batter, ensuring it is fully coated.
Carefully place the batter-coated bread into the hot oil. Fry in batches until golden brown and crisp, turning occasionally.
Remove the pakoras using a slotted spoon and drain them on a paper towel to remove excess oil.
Serve hot with mint chutney or ketchup.
Nutrition Facts
Calories |
5753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 512.4 g | 657% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 39.2 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 693 mg | 53% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3544 mg | 75% | |
*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.
