Tag Archives: pakora

Recipe of the Month: Potato Bread Pakora

I’ve been experimenting with recipes and textures for the past few weeks and retried a recipe from my childhood. Every time I visited India when I was younger, one of my aunts would bring up a batch of these bread pakoras with a hot cup of masala chai. I called her a few weeks ago and asked her how to make them and I have to say they were absolutely delicious and savoury.

Here’s the recipe for all of you to try with your evening tea:


  • White bread slices (5-10)
  • 2-3 large potatoes
  • 1/2 cup frozen peas
  • 1/2 tsp amchur masala (dry mango powder)
  • 1/2 tsp garam masala
  • Cumin seeds
  • Salt to taste
  • 1 tsp red pepper powder
  • 1 tsp curry powder
  • 1 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 1 small onion finely chopped
  • Hand-full of coriander finely chopped
  • 1 green chilli finely chopped
  • Oil to deep fry pakoras
  • 1-2 cups water in a bowl
  • 1/2 tsp chaat masala

Preparing Potato Masala/Stuffing:

  1. Boil potatoes until completely cooked (you can add a teaspoon of salt to the water to quicken the boiling process)
  2. Once potatoes are boiled and peeled, mash them until there are almost no clumps. Set aside until later
  3. Heat vegetable oil in a wok or kardai, add cumin seeds and let sizzle until seeds become golden brown in colour
  4. Add onions, ginger, garlic and green chillies; cook until onions are golden brown
  5. Add dry masalas (powders and seasoning) and mix well until the oil begins to separate from the masala
  6. Add frozen peas and cook for 4-5 minutes or until peas are soft and easily crushed
  7. Add potatoes and sauté until all ingredients are completely mixed
  8. Add coriander leaves and mix masala together
  9. Cook on low heat for 3-4 minutes
  10. Remove potato mixture from heat and allow to cool

Preparing & Cooking Bread Rolls:

  1. Remove edges from bread slices
  2. In a flat dish or plate add water, dip bread slice into water and remove it immediately, as you don’t want to over-soak the bread
  3. Squeeze out the excessive water from the slice of bread and lay it flat on a dry plate or the palm of your hand
  4. Scoop 1 tsp of potato stuffing (masala) onto the bread slice and begin rolling it into an oval ball shape, carefully ensuring that all the mixture is secured within the bread
  5. Repeat the process for the rest of the bread pieces
  6. Heat oil on medium flame in the wok/kardai; make sure oil is fully heated before placing bread roll in it, as cold oil will force bread to soak up a lot of the oil and the bread rolls will be unevenly cooked
  7. Once bread rolls are golden brown in colour, remove from oil onto a plate lined with paper-towels
  8. Sprinkle with chaat masala and serve hot with ketchup or your favourite green (mint-coriander) chutney (if you don’t have a dhaniya-pudinay ki chutney, you can make your own by following the recipe from HERE)
  9. Bon appetite!

Recipe of the Week: Onion Pakoras

Eggplant, Potato and Onion Pakoras
Eggplant, Potato and Onion Pakoras

One of my all time favorite Indian snacks are pakoras. If you don’t know what this is, you’ve seriously missed out. Similar to samosas, but not stuffed. Pakoras go great with some mint and coriander chutney and a cup of masala tea. Mmm! Yummy and perfect when it’s raining outside.

It didn’t rain yesterday, here in Toronto. But as I was watching TV with Ni, I got a terrible craving for some pakoras; so, I decided to make some! I initially thought I’d only make onion ones, but then realized I had eggplants and potatoes, so made a batch of each. Mind you, I only ate a couple and left the rest for Dev but they satisfied my craving and were delicious, although not as good as my mom’s.

Here’s what you need:

  • 1-2 cups chickpea flour (Besan)
  • 1/2 tsp. baking powder
  • 1-2 tsp. salt
  • 1-2 tsp. red chilli powder
  • 1 tsp. chat masala (if you don’t have this or can’t find it, don’t stress – you can make the pakoras without it)
  • 1 tsp. curry powder
  • 1 tsp. turmeric powder
  • 1/2 cup water
  • oil for deep frying
  • 1 large onion (cut into rings or long slices)
  • 1 potato (sliced very thin)
  • You can pretty much use whatever vegetables you like (cauliflower, zucchini, broccoli)

Here’s what you do:

  • Pre-heat oil in a deep frying-pan until it is almost boiling
  • Sift chickpea flour, salt, chili, baking powder, curry and turmeric powder and mix well
  • Slowly add water, you want to mix well to form a batter (similar to pancake batter) that isn’t too thick or thin in consistency
  • Dip onions into batter, until fully coated, then drop in frying-pan and cook until golden-brown or crispy
  • Do the same with the rest of the ingredients
  • Serve with chutney and a cup of masala chai (tea) and there you have a delicious even snack

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