Zero Oil Bread Pakora Recipe | Stuffed Bread Fritters

These were made on my husband’s demand . As I have been baking a lot of goodies like Mathri , Namak paare , Papdi and Samosas . He wanted me to bake Bread Pakoras as well . Somehow, the idea of baking bread pakoras didn’t excite me at all ! I decided to grill these instead !

Disclaimer – Please don’t fool yourself into thinking, they will taste exactly like the deep fried ones !  Trust me, these are yummy enough and if we end up consuming lesser calories ( a FEW HUNDRED calories ) by grilling these , then why not ! Both of us prefer that ! Try them once , I promise , you won’t regret .

Recipe :

Ingredients:

Filling:

3 – 4 medium size Potatoes, Boiled and Mashed
1 Green chili, finely chopped
2 tbsp finely chopped Cilantro
¼ tsp (or less or more) Red chili powder / Cayenne
1/4 tsp to 1/2 tsp Chaat Masala
1/4 cup of Cilantro chutney (optional)
Salt to taste

For the Coating:

1 cup Chickpea flour / Besan
1/4 tsp Red chili powder
1/4 tsp Turmeric Powder
1/4 tsp Garam masala powder
1/2 tsp Ajwain/ Carom seeds
1 tsp Garlic paste or grated garlic ( Optional )
8 slices of White or Brown Bread (I prefer white bread . Avoid soft bread varieties.)
Water as required
Salt to taste

Method:

Before I Continue : Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.

Preparing the Stuffing :

1) In a bowl , take the mashed potatoes and add green chili, red chili powder, chaat masala , chopped cilantro and salt to it.

2) Mix well. Check the seasoning and adjust accordingly. Keep aside.

Preparing the Pakoras:

1) In a big bowl, take the chickpea flour and add ajwain, red chili powder, garam masala powder, turmeric powder, grated garlic and salt. Mix well.

2) Add water slowly and mix well to make sure there are no lumps in the batter. The batter should be of a smooth consistency but not too runny. Set aside for 15 mins.

3) Pre-heat the grill and drop a few drops of the batter to the hot grill machine / non stick grill pan . Check seasoning and adjust accordingly.

4) Take 2 slices of bread and spread a teaspoon of cilantro chutney on both . Take the prepared filling and apply it on one slice, evenly.

5) Cover the layered slice with the 2nd slice and cut into any shape that you like .

6) Holding the prepared , sliced part securely in your hand , dip it in the batter and coat evenly on both sides . Let any extra batter drip in the bowl.

 

7) Carefully place it on the pre-heated grill machine / pan and let it cook for a minute or two. Close the grill machine and grill until well cooked , crisp and brown. Flip once , if required for even coloring . If using a grill pan , cook evenly until well done on both sides.

 

 

8) Once ready , sprinkle some chaat masala and serve with your favorite chutney or Ketchup. Best enjoyed with a cup of Kadak Chai !

 Tips:

1) The resting time for the batter is very important . Do not skip that.

2) The consistency of the batter has to be thin as we are not deep frying . If it is thick , the chickpea flour won’t cook through.

3) Spreading the chutney on the bread slice before placing the filling is optional. If using the chutney , prepare the Pakora, only once you are ready to place it on the grill or else it will become soggy .

4) Do not add too much stuffing or else it will jut out from the edges , once you close the grill machine .

5) Once the Pakoras are ready , you may spray / apply a drop on both sides and grill an extra minute for that extra crunch ! A drop , well spread is enough .

6) I tried the same on a flat non stick pan and the texture was more like a Besan Chila . I prefer the grill machine and ya , the Sandwich press works well too !

 

Enjoy guilt free ! ❤

Sonal Kalra 🙂

©Foodbound, 2014-2018. Unauthorized use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sonal Kalra and “Foodbound” with appropriate and specific direction to the original content.