Vegan Bread Pakoda
Crispy, golden, and completely plant-based, this Vegan Bread Pakoda is the ultimate Indian street food turned comfort food for your kitchen! Made with soft whole wheat bread slices stuffed with a spiced, tangy potato filling, each piece is coated in a gram flour (besan) batter seasoned with carom seeds and fried to perfection until irresistibly crunchy. The filling boasts bold flavors from green chili, ginger, turmeric, and garam masala, while a hint of lemon juice adds the perfect zesty kick. Whether served as a snack or appetizer, this gluten-free delight pairs beautifully with green chutney or ketchup. Ready in under 45 minutes, these pakodas are perfect for satisfying savory snack cravings or impressing guests with an authentic vegan Indian delicacy.
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Recipe Information
Ingredients
- 8 slices Whole wheat bread slices
- 3 medium Potatoes
- 2 pieces Green chili
- 1 inch Ginger
- 0.5 cup Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Carom seeds (ajwain)
- 1.5 cups Gram flour (besan)
- 1 cup Water
- as needed Vegetable oil for frying
- 0.25 teaspoon Black salt (optional)
- 1 tablespoon Lemon juice
Instructions
Boil the potatoes until tender, peel, and mash them in a bowl.
Finely chop the green chilies, ginger, and cilantro. Add to the mashed potatoes.
Season the potato mixture with salt, turmeric powder, red chili powder, and garam masala. Mix well until thoroughly combined.
Add lemon juice to the potato mixture for tanginess and mix again.
In a mixing bowl, combine gram flour, carom seeds, and a pinch of salt. Slowly add water to form a smooth, thick batter. Ensure there are no lumps.
Slice the bread slices diagonally if you prefer triangular pieces, or leave them whole for larger pakodas.
Place a generous amount of the potato filling between two slices of bread, pressing gently to secure.
Heat oil in a deep frying pan over medium heat.
Dip each stuffed bread piece into the gram flour batter, ensuring it is coated evenly on all sides.
Carefully place the battered bread into the hot oil. Fry until golden brown and crispy, turning occasionally for even frying.
Remove the bread pakodas from the oil and drain on paper towels to remove excess oil.
Sprinkle with black salt if desired. Serve hot with green chutney or ketchup.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 340.8 g | 124% | |
| Dietary Fiber | 51.0 g | 182% | |
| Total Sugars | 44.2 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 5656 mg | 120% | |
*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.
