Vegan Aloo Bread Pakora
Delight your taste buds with this irresistible Vegan Aloo Bread Pakora recipe—a crispy, golden fried snack that combines the comforting flavors of spiced mashed potatoes with the crunch of deep-fried bread. Made with a flavorful potato filling infused with mustard seeds, turmeric, ginger, green chili, and a hint of lemon, this Indian street food favorite is entirely plant-based and packed with bold spices. The gram flour batter, spiked with a touch of baking soda for lightness, creates the perfect coating for the stuffed bread, sealing in all the savory goodness as it sizzles to perfection. Ideal as an appetizer, tea-time snack, or indulgent treat, serve these pakoras hot with tangy green chutney or ketchup for a truly satisfying experience. Perfect for vegans and anyone who loves bold, hearty flavors!
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 medium green chili
- 1 inch piece fresh ginger
- 0.25 cup fresh cilantro
- 1 teaspoon mustard seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- 8 slices white or whole wheat bread slices
- 1 cup gram flour (besan)
- 0.25 teaspoon baking soda
- 0.5 cup water
- 2 cups frying oil
Instructions
Peel and boil the potatoes in salted water until tender. Drain and set aside to cool slightly.
Finely chop the green chili and ginger. Roughly chop the cilantro.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add mustard seeds and allow them to splutter.
Add chopped green chili and ginger; sauté for a minute until fragrant.
Mash the boiled potatoes and add them to the skillet. Mix in turmeric powder, red chili powder, and salt.
Cook the potato mixture for 5-7 minutes, ensuring the spices are well combined, then add lemon juice and chopped cilantro. Stir well, remove from heat, and allow the filling to cool.
Cut the crusts off the bread slices if desired. Place an even layer of the potato filling between two slices of bread, pressing them lightly together. Repeat with remaining slices.
To prepare the batter, combine gram flour, baking soda, and a pinch of salt in a bowl. Gradually whisk in water until you achieve a smooth, thick batter.
Heat 2 cups of oil in a deep frying pan or wok over medium heat.
Dip each filled bread sandwich into the batter, ensuring it is fully coated, and gently lower it into the hot oil.
Fry the pakoras in batches, turning occasionally, until they are golden brown and crispy on both sides. Each batch should take about 3-4 minutes.
Remove the pakoras with a slotted spoon and drain them on paper towels.
Serve hot with green chutney or tomato ketchup.
Nutrition Facts
Calories |
6088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.5 g | 663% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3919 mg | 170% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 35.6 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 504 mg | 39% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 5786 mg | 123% | |
*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.
