Life Without Alu?: Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)

Monday 26 June 2023

Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)

Dill is a beautiful fragrant herb and tastes wonderful when used with complimentary flavors. These bread pakoras are super easy to make and so delicious.

Bread Pakora (fritters) are a very popular tea time and breakfast snack in Northern India. They are widely sold at almost all tea stalls and street vendors, restaurants and cafes. Making them is very easy although the process is a bit long which makes buying and enjoying them so much more appealing.

I love making homemade snacks because I love adding my own little twist in them. Soa has a beautiful connection with me. Growing up, the vendor near my parents’ home in Prayagraj used to sell everything made with Soa. It used to taste very distinct and absolutely delicious!

To make it, I do the following steps:

Boil the potatoes
Make the filling
Make the sandwiches
Make the batter
Deep fry
Serve and enjoy!

Of course you can also enjoy this as a sandwich. Place a slice or two of cheese between the bread and filling and then make the sandwich on the skillet or in your panini maker.

I hope you do try this recipe, it is delicious and perfect with a cup of tea.

Ingredients:

For the filling:

Potato - 2-3, medium, boiled and cooled
Soa (Dill) - a handful, washed and chopped
Garam Masala - ½ teaspoon
Salt - ½ teaspoon (or to taste)
Garlic Powder - 1 teaspoon

For the batter:

Besan (Gram Flour) - 1 cup
Turmeric Powder - ½ teaspoon
Salt - ½ teaspoon
Hing (Asafoetida) - ½ teaspoon
Baking Soda - 1 pinch

Other:

Canola Oil - 1-2 cups (for deep frying and making the filling)
White Bread - 2-3 slices

Directions:

You can choose to not fry the filling. I like frying it because it removes any extra moisture from the potatoes and brings a yummier flavor.
Mash the Potatoes, add Salt and Garlic Powder.
If you are not frying the filling, mix the Garam Masala, and Soa as well. Filling is ready.
If you are frying the mixture, heat 1-2 tablespoons of Oil in a wide skillet and once it’s hot enough, transfer the mixture to it.
Fry for 10 minutes over medium heat or till the mixture looks golden red and the extra moisture is dry. Mix in the Garam Masala and Soa in it. Turn off the heat and the filling is ready.
Spread the filling on the bread while it is warm.
Place a slice of Bread on a board/ kitchen counter and spread the filling on it.
Cover with another slice of Bread.
Press the Bread slices together, this will hold the filling.
Cut the Bread diagonally.
Fill the other Bread slices as well.

Now make the batter: In a bowl, whisk the Besan, Turmeric Powder, Salt, Hing and Baking Soda.
Start adding water, it should be a thick batter otherwise the bread slices will turn soggy. It should coat the back of a spoon.
Heat a wok over medium heat. Add the Canola Oil in it.
To test if the Oil is hot enough to fry, drop a little bit of batter in it. If it takes a dip and floats to the surface of the oil, then start frying the Bread Pakoras.
Carefully, take one of the filled pieces and dip it in the batter. Cover all the sides then place in the Oil. Let the batter fry for a few minutes then turn it and fry the other side. Fry all the sides evenly.
Remove with a spider spoon and drain on paper towels.
Serve hot with Dhania/ Mint Chutney and Ketchup and Tea.