Recipe: Sandwich Pakoda / Bread Pakoda / Bread Fritters

Aviary Photo_131511017945063043

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Serves: 2


For the sandwich:

  • Slice Bread: 4 pieces
  • Green Chutney: 2 tablespoon
  • Potato: 2 medium sized, boiled, peeled and mashed
  • Onion: ½ of a medium sized
  • Ginger-garlic paste: 1 teaspoon
  • Tomato: ½ of a medium sized
  • Coriander Leaves: 1/2 tablespoon, chopped
  • Salt: 1 teaspoon or to taste
  • Black pepper powder (kali mirch): 1/2 Teaspoon
  • Chat Masala Powder: 1/2 Teaspoon
  • Green chili: 1/2 Teaspoon, chopped
  • Oil: 1 tablespoon
  • Cumin seeds: ½ teaspoon

For the pakodas:

  • Gram Flour (besan): 1/2 cup
  • Water: 1/2 cup or as required
  • Salt: ¼ teaspoon or to taste
  • Oil: for deep fry


  • Heat oil in a pan, add cumin seeds and when it changes color, add chopped onions. Sauté till light brown.
  • Add tomato, green chilli, ginger garlic paste and sauté for 2 minutes or until tomatoes are mushy.
  • Add mashed potato, salt, black pepper powder, chat masala powder. Sauté for another 4-5 minutes.
  • Turn off the heat. Add coriander leaves.
  • Take 1 slice of the bread and spread 1/2 tablespoon of green chutney and 2 tablespoons of the potato masala evenly on one side. Take another slice of bread and spread 1/2 tablespoon of green chutney. Place this slice on top of potato spread another slice. Gently press the sandwich, so both slices get little sticky to the potato masala.
  • Cut this sandwich into 4 square pieces.
  • Now in a bowl mix besan (gram flour), water and salt. Adjust water to make a thick dropping consistency batter. Whisk well. There should be no lumps.
  • Take the sandwich pieces and roll in the besan batter. Well coat the batter all abound the sandwich.
  • Now deep fry them first in high heat for 30 seconds, then in medium heat for 2-3 minutes until, light brown and crispy.
  • Drain the excess oil and keep them on kitchen napkin.
  • Serve hot with tomato sauce.



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