Low Sodium Aloo Bread Pakora
Transform your snack game with this flavorful and health-conscious twist on a classic Indian street food! Our Low Sodium Aloo Bread Pakora combines hearty mashed potatoes seasoned with vibrant spices—like cumin, turmeric, and freshly ground black pepper—with a light chickpea flour batter that delivers exceptional crispiness without the guilt. Featuring whole wheat bread for added nutrition and shallow frying to minimize oil usage, this recipe is perfect for those seeking a healthier take on indulgent comfort food. Bursting with bold yet balanced flavors, it’s ideal for serving as a satisfying snack or appetizer alongside mint chutney or a refreshing vegetable salad. Quick to prepare and packed with wholesome ingredients, these pakoras prove that delicious doesn't have to compromise on health!
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Recipe Information
Ingredients
- 2 cups Boiled and mashed potatoes
- 8 pieces Whole wheat bread slices
- 1 cup Chickpea flour (besan)
- 1 piece Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 2 tablespoons Coriander leaves, chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Black pepper, freshly ground
- 1 tablespoon Lemon juice
- 0.5 cup Water
- as needed Vegetable oil, for shallow frying
Instructions
In a bowl, combine the boiled and mashed potatoes with green chili, ginger, coriander leaves, cumin seeds, turmeric powder, red chili powder, black pepper, and lemon juice. Mix well to combine all the ingredients.
Take two slices of bread at a time. Spread a generous portion of the potato mixture evenly onto one slice of bread. Place the second slice on top to form a sandwich. Repeat with remaining bread and mixture.
In another bowl, whisk together chickpea flour, carom seeds, and water to form a smooth batter. Ensure that the batter is thick enough to coat the back of a spoon. Adjust the consistency if needed by adding more water or chickpea flour.
Heat vegetable oil in a shallow frying pan over medium heat.
Dip each potato-stuffed sandwich into the chickpea flour batter, ensuring it is fully coated on all sides.
Carefully place the batter-coated sandwich into the hot oil. Shallow fry each side until golden brown and crisp, approximately 3-4 minutes per side.
Once cooked, remove from the pan and drain excess oil on a paper towel.
Repeat the frying process with the remaining sandwiches.
Serve hot with mint chutney or a side of vegetable salad.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 35.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3237 mg | 69% | |
*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.
