Low Fat Aloo Bread Pakora
Give your favorite street food a healthy makeover with this irresistible Low Fat Aloo Bread Pakora recipe! Packed with a flavorful potato and green pea filling spiced with cumin, turmeric, and garam masala, these crispy bread triangles are dipped in a light chickpea flour batter and pan-fried to golden perfection using minimal olive oil. Featuring whole wheat bread and a guilt-free cooking method, this recipe preserves the bold, authentic flavors while staying waistline-friendly. Ready in under an hour, these wholesome pakoras are ideal for teatime snacks or casual gatherings. Serve them hot with tangy mint chutney or tomato ketchup for a crowd-pleasing treat that’s nutritious and delicious!
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Recipe Information
Ingredients
- 2 large Boiled potatoes
- 8 pieces Whole wheat bread slices
- 0.5 cup Green peas
- 1 medium Onion
- 2 small Green chilies
- 1 inch Ginger
- 0.25 cup Coriander leaves
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 1 cup Besan (chickpea flour)
- 1 tablespoon Rice flour
- 0.25 teaspoon Baking soda
- 0.5 cup Water
- 2 tablespoons Olive oil
Instructions
Mash the boiled potatoes in a mixing bowl.
Finely chop the onion, green chilies, and ginger. Also, chop the coriander leaves.
In a non-stick pan, heat 1 tablespoon of olive oil over medium heat.
Add cumin seeds and let them crackle. Then add chopped onion, green chilies, and ginger. Sauté until the onions become translucent.
Add green peas to the mixture and cook for 3-4 minutes until they soften.
Stir in turmeric powder, red chili powder, and garam masala. Cook for an additional minute until the spices are fragrant.
Add the mashed potatoes, salt, and lemon juice. Mix well to combine all the ingredients and cook for another 2-3 minutes.
Remove the pan from heat and mix in chopped coriander leaves. Let the filling cool slightly.
Take a slice of bread and place about 2 tablespoons of the prepared potato filling on one side. Spread evenly, then cover with another slice of bread, like a sandwich.
Repeat to make 4 sandwiches. Cut each sandwich into halves or triangles if desired.
In a separate bowl, prepare the batter by mixing besan, rice flour, salt, baking soda, and water to form a smooth, slightly thick batter.
Heat a non-stick skillet or flat pan and add the remaining 1 tablespoon of olive oil. Spread the oil evenly.
Dip each bread sandwich into the batter, coating it evenly on all sides.
Place the coated bread in the skillet and cook on medium heat. Fry until golden brown and crisp on both sides, turning carefully.
Once cooked, remove from the pan and place on a paper towel to remove excess oil.
Serve the low-fat aloo bread pakoras warm with mint chutney or tomato ketchup.
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3859 mg | 168% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 45.9 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3794 mg | 81% | |
*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.
