Low Sodium Bread Pakoda
Elevate your tea-time snack game with this innovative Low Sodium Bread Pakoda recipe that’s packed with flavor but mindful of your dietary needs. This healthier spin on the classic Indian street food combines hearty whole wheat bread with a flavorful filling of spiced mashed potatoes, green chili, ginger, and fresh coriander. Coated in a besan (chickpea flour) batter infused with aromatic spices like ajwain and cumin, these bread pakodas are fried to golden perfection, delivering a crunchy exterior and a savory, satisfying bite. Perfect for those watching their sodium intake, this recipe uses low sodium baking powder and features zesty lemon juice for a burst of tangy freshness. Serve these irresistible treasures hot with mint chutney or a low-sodium tomato ketchup for a guilt-free indulgence that’s bursting with taste and texture.
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Recipe Information
Ingredients
- 4 pieces Whole wheat bread slices
- 200 grams Besan (chickpea flour)
- 2 medium Potatoes, boiled and mashed
- 1 piece Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Ajwain seeds (carom seeds)
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
- 0.5 teaspoon Low sodium baking powder
- 500 milliliters Oil for frying
- 150 milliliters Water
Instructions
Start by preparing the stuffing. In a mixing bowl, combine the mashed potatoes, chopped green chili, grated ginger, turmeric powder, red chili powder, cumin seeds, coriander powder, and the chopped fresh coriander leaves.
Add lemon juice to the mixture, and mix everything well. Adjust the seasoning according to taste, keeping in mind the low sodium requirement.
Take a bread slice and spread a generous amount of the potato filling over it. Cover it with another bread slice and press lightly to ensure it holds together.
Repeat the filling process for the remaining slices and set them aside.
In another bowl, prepare the batter by mixing the besan with water to form a thick, smooth batter. Add ajwain seeds and low sodium baking powder to the batter and mix thoroughly.
Heat the oil in a deep frying pan over medium heat.
Dip each stuffed bread slice into the besan batter, ensuring it is coated evenly on all sides.
Gently slide the coated bread slice into the hot oil and fry until golden brown on both sides, approximately 2-3 minutes per side.
Once fried to a crisp, remove the bread pakodas from the oil and place them on a plate lined with paper towels to absorb excess oil.
Serve hot with mint chutney or a low-sodium tomato ketchup.
Nutrition Facts
Calories |
5520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.6 g | 664% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 30.6 g | ||
| Protein | 64.8 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2774 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.
