Crispy and delicious Stuffed Bread Pakoda – a lip smacking street food from Mumbai.
I have been looking forward to making this week’s street food recipes ever since I made the list for the mega marathon. After yesterday’s Mexican street food, today I made a lip smacking treat from Mumbai. These crisp and delicious Bread Pakoda are absolutely delicious and perfect to make at home and enjoy with some tea.I have to confess that my knowledge of street food is mostly theoretical, i.e., from various blogs and from cookbooks. I enjoyed an occasional pani puri, samosa chaat, pav bhaji in Hyderabad but that was the limit of it. But after I started blogging, all the delicious street food recipes I came to know really appealed to me. So I started to make them right at home.I remember my mom making these at home in which she dipped bread in a chickpea batter and fried until golden. But this stuffed version has a potato filling stuffed between two slices of bread, then dipped in batter and fried. These bread pakoda are served with green chutney and/ or ketchup for a delicious afternoon snack.
Stuffed Bread Pakoda
For the Potato Stuffing:
- 2 tsp Oil
- ¼ tsp Mustard seeds
- ¼ tsp Cumin seeds
- 1~2 Green Chili, finely chopped
- 1 Mashed Potato (1 small potato, boiled and mashed)
- ¼ cup Green Peas
- To taste salt
- 2 tsp lemon juice
For the Pakoda:
- 8 Bread Slices (I used Oatmeal, but white or wholewheat will also work)
- ½ cup Besan (Chickpea flour)
- 2 tbsp rice flour
- ½ tsp Red Chili powder
- ¼ tsp Ground Cumin
- To taste salt
- As needed Oil, for deep frying
- Heat oil in a pan, add cumin and mustard seeds and once the seeds start to splutter, add the green chilies and mashed potato. Add the green peas and salt. Mix well and cook for 4~5 minutes. Turn off the heat and stir in lemon juice. Set aside to cool.
- In the meantime, whisk besan, rice flour, red chili powder, cumin and salt in a mixing bowl. Add water to make a thick batter. Make sure there are no lumps.
- Heat oil for deep frying.
- Spread 2~3 tbsp of potato mixture on a bread slice. Top it with the other bread slice. Press lightly and cut the bread in half diagonally. Dip in the prepared chickpea batter and deep fry until golden all over. Repeat with the remaining bread slices and the potato stuffing. Serve hot with ketchup or green chutney.