Description
A popular Indian snack made from bread filled with spiced potato and peas, deep-fried to a crispy golden brown.
Ingredients
- 6 slices bread
- Oil (as needed for shallow or deep frying)
- 1 ½ cups potatoes (cubed, 3 medium)
- ¼ cup green peas (optional)
- 1 tablespoon oil
- 1 sprig curry leaves (optional)
- 1 pinch asafoetida (hing)
- 2 green chilies (chopped)
- 1 teaspoon ginger paste
- 3 tablespoons coriander leaves (finely chopped)
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- ⅛ teaspoon turmeric
- ½ teaspoon salt (adjust to taste)
- 1 tablespoon lemon juice (or as needed)
- ¾ cup gram flour (besan)
- 2 to 3 tablespoons rice flour (or cornstarch)
- ½ teaspoon red chili powder
- ⅛ teaspoon turmeric
- ½ teaspoon salt (adjust to taste)
- ½ to ¾ teaspoon carom seeds (or ajwain)
- Water as needed
Instructions
- Boil the cubed potatoes until soft. Drain and mash them in a bowl.
- In a pan, heat 1 tablespoon oil, add curry leaves and asafoetida (if using).
- Add chopped green chilies and ginger paste, sauté for a minute.
- Add mashed potatoes, green peas, and spices. Mix well.
- Add lemon juice and coriander leaves. Mix again and set aside to cool.
- Take a slice of bread, spread a layer of potato stuffing, and press another slice on top.
- In a bowl, mix besan, rice flour, spices, and enough water to make a thick batter.
- Heat oil in a pan, dip the stuffed bread in the batter, and coat well on both sides.
- Fry in hot oil until golden brown and crispy. Remove and drain on paper towels.
- For the air fryer method, preheat to 200°C (390°F), dip the stuffed bread in batter, place in the air fryer basket, spray with oil, and cook for about 10-12 minutes.
Notes
Serve hot with mint chutney or tomato ketchup. For extra crunch, you can mix in crushed cornflakes or breadcrumbs into the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian