Indulge in the irresistible crunch and savory delight of Crispy Potato & Bread Pakoras, a beloved street food snack perfect for Ramadan gatherings or a simple weeknight treat. These pakoras offer a delightful twist on the classic recipe, combining the fluffy texture of bread with the satisfying heartiness of potatoes. The simple yet flavorful batter ensures each bite is a burst of spiced goodness, leaving you wanting more. Forget complicated recipes and lengthy preparation times; this recipe is surprisingly quick and easy to master, even for beginner cooks.
This unique combination of ingredients creates a pakora that's both light and satisfying, a perfect balance of textures and tastes. The crispy exterior gives way to a soft, flavorful interior, making it an ideal snack to enjoy with a cup of chai or as a starter to a larger meal. Ready to learn how to create these crispy, golden-brown delights? Let's dive into the step-by-step instructions below.
Tools Needed
- Grater
- Bowls
- Cutting board
- Knife
- Frying pan
Ingredients
- Potatoes: 2 large
- Onion: 1 medium
- Green chilies: 3
- Coriander
- Gram flour: 5 tablespoons
- Refined flour: 3 tablespoons
- Corn flour: 2 tablespoons
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon + 1 teaspoon
- Coriander powder: 1 teaspoon
- Salt
- Yellow food color: a pinch (optional)
- Bread slices: 6
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Potato and Batter
- Grate the potatoes using a grater with large holes. Wash the grated potatoes thoroughly in water to remove excess starch.
- Finely chop the onion into long slices.
- Chop the green chilies.
- Chop the coriander.
- In a bowl, combine the grated potatoes, chopped onions, green chilies, coriander, gram flour, refined flour, corn flour, turmeric powder, red chili powder, coriander powder, salt, and yellow food color (optional). Mix well without adding water initially.
- Gradually add water to the mixture, mixing with your hands until you achieve a runny consistency. Do not make it too thick.
Step 2. Prepare the Bread
- Cut the bread slices into triangles or desired shapes.
Step 3. Fry the Pakoras
- Heat cooking oil in a frying pan.
- Dip each bread slice into the batter, ensuring it's fully coated on both sides.
- Fry the bread pakoras in batches, ensuring not to overcrowd the pan. Fry for approximately one minute on each side, or until golden brown and crispy.
Step 4. Drain and Serve
- Remove the fried pakoras from the oil and place them on a paper towel-lined plate to drain excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Use a grater with large holes to ensure the potatoes don't become too mushy.
- Washing the grated potatoes removes excess starch, preventing the pakoras from becoming soggy.
- Don't make the batter too thick; a runny consistency ensures even coating and crispiness.
- Fry in batches to ensure even cooking and crispiness.
- Avoid overcrowding the pan, which can lower the oil temperature and result in soggy pakoras.
- Turn off the heat immediately after removing all the pakoras to prevent the oil from soaking into them.
Nutrition
- N/A
FAQs
1. Can I use leftover bread for this recipe?
Absolutely! Leftover bread works perfectly. Just make sure it's slightly stale, not soggy.
2. What can I serve these pakoras with?
They're delicious with mint-coriander chutney, tamarind chutney, or even a simple yogurt dip. A cup of chai is also a great accompaniment!
So there you have it – a simple yet incredibly satisfying recipe for Crispy Potato & Bread Pakoras. These delightful snacks are perfect for sharing with family and friends during Ramadan or any time you crave a crispy, flavorful treat. Enjoy the delicious results of your culinary efforts!