Aloo Bread Pakori is a fried fritter made up of boiled potatoes, bread, and spices in it. The outer coating is of gram flour along with spices, this is a pakori but with a slight change. The best way to enjoy pakoris is piping hot pakoris right out of the pan with a cup of tea.
Many snack options on the blog are Kale Chane ke Kebabs, Namkeen Vermicelli, and Patode ki Pakori (Colocasia Leaves Fritters).
These aloo bread pakoris have a very special place in my heart and the route leading to my rotund tummy (which was once upon a time flat).
I was once told by a friend’s mother to observe fast on Thursdays for my dad’s health and I did for many months, probably over a year. I was supposed to eat any item made with besan and without salt. My mother used to make these pakoris for me and I would eat them with curd each Thursday, week after week. And they became my special pakoris and they remain one.
The recipe was developed by my mom using my dad’s inspirations and preferences in mind. Every time I acknowledge that men in my family were and are very hands-on and comfortable in the kitchen, I fill up with a great sense of pride. Over decades ago expecting men to know and work in the kitchen was mostly unheard of and frowned upon too. But not in my family. Not just my dad, my grandfather not only used to make his tea but for my grandmom, dad, and mom too every morning for many, many years.
I am proud to be their child, grandchild, and in any way related to them. Respect.
Coming back to the recipe, I served these pakoris with homemade coriander-mint chutney and lemongrass tea to ward off the chill.
Easy Recipe to Make Aloo Bread Pakori
Aloo Bread Pakori
Ingredients
- 2 medium sized potatoes boiled
- 1½ slice of bread
- 1½ tbsp gramflour besan
- 1-2 green chili chopped
- ¼ tsp red chili powder
- ¼ tsp coriander seeds dhania seed
- 1 tsp coriander powder dhania powder
- ¼ tsp turmeric powder haldi
- 1 tsp fresh cilantro fresh coriander leaves, chopped
- 1 tbsp water
- to taste salt
- a pinch asafetida hing
- vegetable oil for frying
Instructions
- Peel the potatoes. Cube the bread and potatoes into small squares. Heat oil in a wok for frying.
- In a small bowl, add all the ingredients together and mix gently. Take care not to completely mash the potatoes and bread as the characteristic of this pakori is the small bite sized crunchy pieces. Deep fry them till nicely brown from all sides. Serve hot with chutney or ketchup and enjoy with a cuppa.
Notes
