A delicious spiced Potato filling is encased in a slice of dampened humble bread. It’s dipped in a flour paste and breadcrumbs and then deep fried. This crispy snack brings back memories of my boarding school days in Panchgani.

For this recipe, I use plain white sandwich bread. It’s easy to trim off the crusts and use it to encase the potato ball.

My Potato mixture is quite spicy as it balances the blandness of the bread, but feel free to omit or tone down the Chilli powder.

Bread Pakora Balls

5 from 2 votes
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Ingredients
  

  • 250 gms cubed Potatoes
  • Salted Water
  • 1/2 cup finely diced Onion
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 tsp sliced green Chillies
  • 1/4 cup Curry Leaves
  • 1/2 tsp Turmeric
  • 1 tsp red Chilli powder less for spice levels
  • 1 tsp Cumin powder
  • 2 tsps Ginger & Garlic paste
  • 2 tbsps Water
  • Salt to taste
  • Chopped Coriander
  • 12 slices Sandwich bread
  • Flour paste
  • 1 – 2 cups Breadcrumbs

Instructions
 

  • Boil the Potatoes in Salted Water and remove
  • Heat Oil and add the Onions followed by the Cumin & Mustard seeds
  • Add the Green Chillies and Curry Leaves
  • Add the Turmeric, Chilli and Cumin powder
  • Add the Ginger & Garlic paste
  • Add the Potatoes and allow it to absorb the spices
  • Add the Water & Salt to taste
  • Using a Potato masher, just mash the mixture
  • Add the Coriander
  • When cool to handle form into small balls
  • Cut the crusts off the bread
  • Lightly dip each slice in the bread very briskly – they need to be damp not soaking wet, add the potato ball in.
  • The centre and using the palm of your hand cup it and close the bread all around the potato ball to seal and keep aside
  • Dip the balls in some flour paste – this is just flour and water mixed together
  • With a dry hand, coat it in the breadcrumbs
  • Deep fry in hot oil and drain on some kitchen towel