Bread Pakoda with Chutney
Lunch • India
How to Make Bread Pakoda with Chutney (Traditional & Healthy Version)
Bread Pakoda with Chutney is a beloved North Indian street food, known for its crispy exterior and flavorful filling. Traditionally, this snack is enjoyed hot with a side of tangy green chutney, making it a highlight during monsoon rains or festive gatherings like Holi and Diwali. The combination of soft spiced aloo (potato) masala sandwiched between slices of fresh bread, dipped in a besan (gram flour) batter, and shallow-fried on a tawa brings together a medley of textures and spices that is both comforting and indulgent. Bread Pakoda is more than just a snack; it's a nostalgic dish that brings back memories of school tiffin boxes and roadside stalls bustling with energy. While the classic version is deep-fried, this healthy adaptation uses minimal oil and whole wheat bread, making it a guilt-free treat without compromising on taste. Served with zesty dhania-pudina chutney, each bite offers a burst of flavors that are quintessentially Indian, perfect for lunch or a special brunch.
Ingredients(for 2 medium bread pakodas with chutney)
- 4 Whole wheat bread slices (atta bread)
- 2 medium Boiled potatoes (aloo, mashed)
- 3/4 cup Besan (gram flour)
- 1 Green chili (finely chopped, hari mirch) - optional
- 2 tbsp Fresh coriander leaves (dhania, chopped)
- 1/2 tsp Ajwain (carom seeds)
- 1/2 tsp Red chili powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 2 tbsp Oil (for shallow frying)
- 1 tsp Lemon juice (nimbu ras) - optional
Instructions
- 1
Prepare the potato filling by mashing boiled aloo. Mix in chopped green chili, dhania, red chili powder, turmeric, salt, and lemon juice. Combine well.
5 minutes
Ensure potatoes are completely cool before mashing for a fluffy texture.
- 2
Take two slices of atta bread. Spread a layer of the prepared potato masala on one slice and cover with the other to make a sandwich. Repeat for all slices.
3 minutes
Press lightly to keep the filling intact.
- 3
In a bowl, mix besan, ajwain, a pinch of salt, and enough water to make a thick, lump-free batter.
3 minutes
The batter should coat the back of a spoon smoothly.
- 4
Heat oil on a tawa or non-stick pan over medium flame.
2 minutes
Use just enough oil to cover the base of the pan for shallow frying.
Why This Dish is Healthy
Opting for whole wheat bread and minimal oil makes this Bread Pakoda with Chutney a nutritious alternative to regular fried snacks. Shallow frying retains the crispiness with less fat, while besan is naturally gluten-free and protein-rich. The chutney is made with fresh, unprocessed ingredients, making this dish a wholesome and satisfying lunch option for calorie-conscious individuals.
This healthy Bread Pakoda with Chutney uses whole wheat bread and shallow frying, reducing calories and increasing dietary fiber compared to the traditional deep-fried version. Besan adds plant-based protein and essential minerals like iron and magnesium. Potatoes provide potassium and vitamin C, while fresh herbs and spices add antioxidants. The accompanying chutney boosts vitamin A and C intake from coriander and mint.
Pro Tips
- 💡Tip 1: Always use day-old bread for better texture and to avoid sogginess.
- 💡Tip 2: Adjust batter thickness for a crispier pakoda.
- 💡Tip 3: Prepare the chutney fresh for the most vibrant flavor.
Storage & Serving
Best consumed fresh. Leftovers can be refrigerated in an airtight container for up to 1 day and reheated on a tawa for crispiness. Chutney stays fresh in the fridge for 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
