Aloo Bread Pakora and Mint Chutney
Romy Gill's Aloo Bread Pakora and Mint Chutney sprinkled with Chaat Masala! This is Punjabi street food. Romy serves hers with a cup of warm Chai.
Ingredients
Aloo Bread Pakora
Ingredients for the filling:
- 125g potatoes, boiled and mashed
- 1-2 green chillies, chopped
- Small handful fresh coriander, chopped
- 1 tsp red chilli powder or flakes
- 1 tsp ground coriander
- 1 tsp salt
Ingredients for the batter
- 75g gram flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp of ajwain seeds (bishops weed)
- 100ml water
- Sunflower oil, to fry
- 6 medium slices of white bread
- 1 tsp chaat masala to sprinkle, before eating
Mint Chutney
- 50g fresh mint leaves
- 4 spring onions, chopped roughly
- 2-3 green chilies birds’ eye of similar
- ½ juice of a large lemon
- 1 tsp of zest of lemon
- 2 tsp natural yoghurt
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground cumin
- 60-75 ml water
Method
Aloo Bread Pakora
To make the filling, mash the boiled potatoes, add all the other ingredients and combine all the ingredients well. Keep the stuffing aside.
To make the batter, sieve the gram flour in a large bowl, baking powder, salt, spices and mix it well. Gently pour in the water, mixing it into a form of batter.
Next, cut all the bread slices in triangle shapes and cut the crusts of the slices. Spread tablespoon of the potato stuffing on half slice of the bread, and then cover another half slice of the bread. Repeat all the slices of bread before dipping into the batter.
Pour oil in a deep pan or wok to come halfway up the sides and heat at the back of the cooker. Heat it in a temperature around 175C. Once the oil is hot, dip the batter to check it is hot, if the batter floats on the top then we can fry the bread pakoras.
Dip the stuffed bread one at a time into the batter all over both sides and fry in batches. Fry for about three to four minutes until crisp and golden brown on all the sides. Transfer to a plate lined with kitchen paper.
Mint Chutney
In a blender, add all of the ingredients and make it into a puree.
Ingredients
Aloo Bread Pakora
Ingredients for the filling:
- 125g potatoes, boiled and mashed
- 1-2 green chillies, chopped
- Small handful fresh coriander, chopped
- 1 tsp red chilli powder or flakes
- 1 tsp ground coriander
- 1 tsp salt
Ingredients for the batter
- 75g gram flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cumin
- ½ tsp turmeric
- 1 tsp of ajwain seeds (bishops weed)
- 100ml water
- Sunflower oil, to fry
- 6 medium slices of white bread
- 1 tsp chaat masala to sprinkle, before eating
Mint Chutney
- 50g fresh mint leaves
- 4 spring onions, chopped roughly
- 2-3 green chilies birds’ eye of similar
- ½ juice of a large lemon
- 1 tsp of zest of lemon
- 2 tsp natural yoghurt
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground cumin
- 60-75 ml water
Method
Aloo Bread Pakora
To make the filling, mash the boiled potatoes, add all the other ingredients and combine all the ingredients well. Keep the stuffing aside.
To make the batter, sieve the gram flour in a large bowl, baking powder, salt, spices and mix it well. Gently pour in the water, mixing it into a form of batter.
Next, cut all the bread slices in triangle shapes and cut the crusts of the slices. Spread tablespoon of the potato stuffing on half slice of the bread, and then cover another half slice of the bread. Repeat all the slices of bread before dipping into the batter.
Pour oil in a deep pan or wok to come halfway up the sides and heat at the back of the cooker. Heat it in a temperature around 175C. Once the oil is hot, dip the batter to check it is hot, if the batter floats on the top then we can fry the bread pakoras.
Dip the stuffed bread one at a time into the batter all over both sides and fry in batches. Fry for about three to four minutes until crisp and golden brown on all the sides. Transfer to a plate lined with kitchen paper.
Mint Chutney
In a blender, add all of the ingredients and make it into a puree.
