Monday, 16 March 2015

Alo (Potato) Stuffed Bread Pakora (Bhajji) with 1 Tablespoon of Oil

Alo Stuffed Bread Pakora(Bhajji) with 1 Tablespoon of Oil 

During one of the sleepless nights, I went about browsing the channels and found a chef using this 1 Tablespoon of Oil technique instead of Deep Frying. I was thinking of some recipe to try it out and I had my lightbulb moment and decided to make some Bread Pakoras using the same technique. I have used Homemade Potato Bread and some leftover Potato Masala  to make this.

Believe me, it was tasting amazing and you can eat them without any guilt. As I used homemade Bread, I made Thicker Slices,you can use thin or thick slices and either way they will taste yum. Instead of Potato you can add any filling or any Sabzi which is leftover. I also had some Leftover Mint chutney that I added which took the Pakora to another level.

The major Trick in the recipe is the consistency of the batter. If you make this think the batter will runny and this technique wont work. On the other hand if the batter is Thick then you will face difficulty in smoothing them over the bread.

Basically take whatever is available in your kitchen and experiment with this technique.

I have found another technique to make these Pakoras with even less than 1 Tablespoon of Oil which I will share with you soon.

Bread Slices - 4 (As much as you need, I have used Homemade Whole Wheat Potato Bread)
Mint Chutney - 1 Teaspoon (As Required)
Potato Curry - As required
Besan/ Gram Flour - 2 Tablespoon
Hing or Asafoetida - A generous Pinch
Sooji or Semolina - 1 Teaspoon
Cornflour - 1/2 Tablespoon (Optional)
Water - 1/4-3/4 Cup (Based on Besan/Gram flour quality)
Hot Oil - 1 Teaspoon
Salt - To Taste
Oil - 1 Tablespoon for Making the Pakoras


  • In a mixing bowl, add the Gram flour,sooji,cornflour,salt and hot oil, asafoetida and mix them well.
  • Adding Hot oil will ensure that the crust is crispy and the Batter absorbs less oil while cooking.
  • Now add water little by little and mix well.This should be of Idli Batter consistency neither too thick nor too Thin.
  • Heat a Non stick Tava and add a tablespoon of Oil.
  • Circulate the Tava or griddle so that the whole Tava is smeared with Oil. 
  • Now take the bread slices and smear some Mint Chutney on 2 slices.
  • Now place the Potato Stuffing on one of the slices and place another slice smeared with mint chutney on top of this.
  • Now take this sandwich and dip it in the prepared batter.
  • Ensure that it is coated with batter from all sides.
  • This was pretty easy and not as difficult as it sounds, however, if you a beginner then you can insert a toothpick into the sandwich to ensure that they don't fall apart when you dip them in the batter. 
  • Once the Sandwich is coated with Batter from all sides, place this on the Hot Oil Smeared Tava or Griddle.
  • Allow it to cook on one side (maybe a minute or 2) and flip and cook it.
  • It will be crispy and would have got a nice colour. 
  • As I had Thicker slices,my cooking time was more. I also cooked them on the sides.
  • Now your Alo Stuffed Bread Pakora is ready to be gobbled. 


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