Bread Pakora
  • Servings: 2
  • Preparation Time: 15 minutes
  • • 4 slices Bread
  • • Oil for deep-frying
  • • 1 cup boiled, peeled, and mashed potatoes
  • • 1/2 tsp mustard seeds
  • • 5 to 6 curry leaves
  • • 1/4 cup boiled and coarsely mashed green peas
  • • 1/4 tsp turmeric powder
  • • 1 tsp ginger-green chili paste
  • • 1 tbsp finely chopped coriander
  • • salt to taste
  1. Heat the oil in a deep non-stick pan and add the mustard seeds.
  2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
  3. Add the potatoes, green peas, turmeric powder, ginger-green chili paste, coriander, and salt, mix well and cook on a medium flame for 2 minutes.
  4. Divide into 2 equal portions and keep aside.
  5. Place a slice of bread on a clean, dry, and flat surface and spread a portion of the aloo masala evenly over it.
  6. Place another slice of bread over it, press lightly, and cut it diagonally into 2 equal pieces.
  7. Dip one piece at a time in the batter, and deep-fry on a medium flame till it turns crisp and golden brown from both sides. Drain on an absorbent paper.
  8. Repeat last 3 steps with the remaining bread.
  9. Enjoy the dish with your favorite chutney
This was my favorite childhood dish which my mother used to prepare in evening snacks. --Keshav K. --Pune, India