Dairy-Free Bread Pakoda
Crispy, golden, and completely dairy-free, this Bread Pakoda recipe is a game-changer for anyone craving an indulgent yet allergy-friendly snack. This Indian street food classic features triangles of soft white bread sandwiched with a spiced potato filling infused with green chili, fresh coriander, and aromatic spices like garam masala and cumin. Each sandwich is dipped in a fluffy chickpea flour batter, enhanced with a touch of baking soda for the perfect crunch, and deep-fried to perfection. Ready in under an hour, these pakodas are not only dairy-free but also bursting with vibrant flavors and textures. Serve them hot with mint chutney or tangy tomato ketchup for the ultimate tea-time treat or party appetizer everyone will love. Perfect for vegans and snack enthusiasts alike!
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Ingredients
- 4 white bread slices
- 2 medium potatoes
- 1 green chili
- 2 tablespoons fresh coriander leaves
- 1 teaspoon ginger
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin seeds
- 1 tablespoon lime juice
- 1 cup chickpea flour (besan)
- 0.75 cup water
- 1 teaspoon salt
- 0.25 teaspoon baking soda
- 2 cups oil for deep frying
Directions
Step 1
Boil the potatoes in a pot until they are tender. Drain, peel, and mash them in a bowl.
Step 2
Finely chop the green chili and coriander leaves. Add these to the mashed potatoes along with grated ginger, red chili powder, turmeric powder, garam masala, cumin seeds, lime juice, and 0.5 teaspoon of salt. Mix well to combine.
Step 3
Cut each bread slice diagonally into two triangles.
Step 4
Take a bread triangle and spread a generous amount of the potato filling on one side. Place another triangle over this to make a sandwich. Press gently and repeat for the rest.
Step 5
In a large mixing bowl, combine chickpea flour, 0.5 teaspoon salt, and baking soda. Slowly add water to form a smooth, thick batter. It should coat the back of a spoon without dripping off quickly.
Step 6
Heat oil in a deep frying pan over medium heat until it's hot but not smoking.
Step 7
Dip a stuffed bread triangle into the batter, ensuring it is completely coated. Carefully slide it into the hot oil.
Step 8
Fry each pakoda until golden brown on both sides. Remove with a slotted spoon and drain on paper towels.
Step 9
Serve the dairy-free bread pakodas hot with mint chutney or tomato ketchup.
Nutrition Facts
| Serving size | (1343.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5340.7 |
| Total Fat 486.4g | 0% |
| Saturated Fat 68.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3339.5mg | 0% |
| Total Carbohydrate 216.9g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 25.9g | |
| Protein 47.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 318.2mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 3551.0mg | 0% |
Source of Calories