Low Sodium Bread Pakoda

Indulge in the crispy, golden goodness of Low Sodium Bread Pakoda, a healthier twist on the classic Indian street food favorite! This recipe swaps out traditional high-sodium seasonings for a flavorful mix of aromatic spices, including cumin, ajwain, and coriander, perfectly balanced with the tangy zing of lemon juice. Stuffed with a spiced potato filling and encased in a chickpea flour (besan) batter, these pakodas deliver all the crunch and zest you crave, without the extra salt. Easy to prepare in just 40 minutes, this recipe is ideal for those seeking heart-healthy snacks or low-sodium meal options. Serve piping hot with mint chutney or low-sodium tomato ketchup for a delicious treat that’s sure to impress!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 pieces Whole wheat bread slices
• 200 grams Besan (chickpea flour)
• 2 medium Potatoes, boiled and mashed
• 1 piece Green chili, finely chopped
• 1 teaspoon Ginger, grated
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Ajwain seeds (carom seeds)
• 2 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Lemon juice
• 0.5 teaspoon Low sodium baking powder
• 500 milliliters Oil for frying
• 150 milliliters Water

Directions

Step 1

Start by preparing the stuffing. In a mixing bowl, combine the mashed potatoes, chopped green chili, grated ginger, turmeric powder, red chili powder, cumin seeds, coriander powder, and the chopped fresh coriander leaves.

Step 2

Add lemon juice to the mixture, and mix everything well. Adjust the seasoning according to taste, keeping in mind the low sodium requirement.

Step 3

Take a bread slice and spread a generous amount of the potato filling over it. Cover it with another bread slice and press lightly to ensure it holds together.

Step 4

Repeat the filling process for the remaining slices and set them aside.

Step 5

In another bowl, prepare the batter by mixing the besan with water to form a thick, smooth batter. Add ajwain seeds and low sodium baking powder to the batter and mix thoroughly.

Step 6

Heat the oil in a deep frying pan over medium heat.

Step 7

Dip each stuffed bread slice into the besan batter, ensuring it is coated evenly on all sides.

Step 8

Gently slide the coated bread slice into the hot oil and fry until golden brown on both sides, approximately 2-3 minutes per side.

Step 9

Once fried to a crisp, remove the bread pakodas from the oil and place them on a plate lined with paper towels to absorb excess oil.

Step 10

Serve hot with mint chutney or a low-sodium tomato ketchup.

Nutrition Facts

Serving size	(1213.5g)

Amount per serving	% Daily Value*
Calories	5519.8

Total Fat 517.6g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 689.9mg	0%
Total Carbohydrate 205.6g	0%
Dietary Fiber 33.3g	0%
Total Sugars 30.6g
Protein 64.8g	0%

Vitamin D 0IU	0%
Calcium 325.5mg	0%
Iron 17.9mg	0%
Potassium 2773.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.2%

Protein: 4.5%

Carbs: 14.3%