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Aalu bread pakoda with mint dip

 Aalu bread pakoda with mint dip:

 Truth to be told, creating this stuffed bread pakora, one of the most popular Indian street foods, was indeed so much fun.  This dish literally represents the sheer diversity of this age-old cuisine.  The humble bread stuffed with spiced potatoes, dipped in a spicy chickpea (besan) batter, and then deep fried to golden perfection.



 Ingredients besan batter: -

 • 2 cups gram flour

 • 1 / 2tsp red chilli powder

 • pinch of soda

 • 1 tbsp rice flour

 • water as required

 • 1/2 TSP salt

 Ingredients of potato filling: -

 • 4 small potato boiled and peeled

 • 1/4 red chilli powder

 • 1 / 2tsp amchoor powder

 • 1/2 TSP salt

 • 1/2 chat masala powder

 • 1 TSP ginger garlic paste

 • 1/3 cup chopped coriander

 • 1 TSP coriander powder

 • 2 green chilles chopped

 Other ingredients: -

  • 4 bread slice

 • oil for deep fry

 • 1 1/2 cup mint chutney

 How to make aloo bread pakoda: -

 • Take a large bowl and mash the peeled and boiled potatoes in it gently using hands.

 • Then add the chopped green chillies chop coriander and all the dry spices given this batter a good mix and adjust the spice content as per your taste preference.

 • cut all bread slice into equal halves and evenly spread green chutney on each.

 • Then Smear 1tbsp of potato filling on each half of the slice evenly across cover it with another half of the bread gently press and keep it aside.

 • repeat this process for the remaining better.

 • Now take a Big Bowl and prepare the besan better by mixing all the ingredients together. Add the water as needed to give it a smooth and flowingconsistency without any lumps.

 • next dip the stuffed bread into this batter and coat it evenly on both sides.

 • Deep fry this immediately into hot oil in a thick bottomed pan fry it on medium flame until it is golden brown in color and crispy texture.

 • transfer in to a plate and dab the extra oil using a paper tissue.

 • serve hot with mint chutney.

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