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Love is in my Tummy

Plant-based flavor

July 9, 2018 By Tina Dawson 14 Comments

BAKED Bread Pakora

This BAKED Bread Pakora with a delicious and flavorful vegetable filling will soon become your favorite rainy day snack.

This BAKED Bread Pakora with a delicious and flavorful vegetable filling will soon become your favorite rainy day snack.

My mother was (still is) the sneakiest sneak you can ever imagine. All my life, or for the better part of it, while she was in control of what I ate, the woman snuck in every vegetable you could possibly hate, nay, despise into foods where you’d least suspect it to be. Or when she was feeling particularly spiteful, she’d mince them into foods where it’d be right there in plain sight, yet impossible to pick out.

My brother and I learnt long ago to always ask ‘What’s in this’ before eating anything she presented to us. Which never did us any good, because we almost never got a straight answer. The woman cannot lie (for real!), so she found extremely devious ways to bend the truth.

Today, 31 and running my own home, I now see where she was coming from. My husband has no clue the things I sneak oatmeal and flax into, and I do so purely out of love.

This BAKED Bread Pakora with a delicious and flavorful vegetable filling will soon become your favorite rainy day snack.

This BAKED Bread Pakora was inspired largely by my mother’s loving duplicitousness and dedicated to the ways in which she continues to watch out for us in every way possible.

Pakoras are traditionally deep-fried, but if you’ve hung around this blog long enough, you’d know the beef I have with deep frying in my home. My hatred of the way the essence of hot oil clings to everything that it touches, wafts over with air and makes even a harmless cabinet door a voracious dust magnet, easily trumps my lifelong love of deep-fried foods. And I do love them, I do.

In fact, one of the main reasons (and I kid you not!) we bought our house earlier this year is because there’s a Five Guys right outside the community entrance and their fried-in-peanut-frickin-oil-french -fries is basically my PMS cure.

This BAKED Bread Pakora with a delicious and flavorful vegetable filling will soon become your favorite rainy day snack.

The primary ingredient for the stuffing for this Baked Bread Pakora is absolutely delicious Idaho Potatoes, BUT- here’s where you can get away with literally anything- you can sneak in a bunch of other vegetables inside. The potato is SO good that it diverts the eater from all the other things in there. If they ask what’s inside, you calmly, and with your best poker face that would make my mother so proud, say: ‘a potato filling’.

It’s true, so technically, you’re not lying… technically! – a defense my mother deployed constantly.

This BAKED Bread Pakora with a delicious and flavorful vegetable filling will soon become your favorite rainy day snack.

And then you wrap it inside a slice of bread (edges cut off, if you prefer), dip it in a golden chickpea flour batter and bake! Should you not share the aversion I have with deep-frying, I’d suggest you take the traditional route frying till golden brown and crisp. If you’re like me however, you’re gonna go bonkers over how crisp this is.

The small trade-off being that it’s at its absolute crispness a few minutes out of the oven. The longer it sits outside, the softer it gets. But fret not, you can always re-crisp it in the oven at 350F in 5-10 minutes.

This BAKED Bread Pakora with a delicious and flavorful vegetable filling will soon become your favorite rainy day snack.

Disclosure: This post was sponsored by Idaho Potato Commission. All opinions are my own. 

BAKED Bread Pakora

Created by Tina Dawson on July 9, 2018

This BAKED Bread Pakora with a delicious and flavorful vegetable filling will soon become your favorite rainy day snack.

  • Prep Time:20m
  • Cook Time:40m
  • Total Time:1h
  • Serves: 6
  • Yield: 12-15 pakoras

Ingredients

For the potato filling

  • 1 tbsp. vegetable oil
  • 4 -5 curry leaves, optional
  • 1 tsp. grated fresh ginger
  • 140 g (5 ounces) yellow onion, chopped
  • 50 g (1.7 ounces) green bell pepper, chopped
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground red chilli/paprika
  • ½ teaspoon garam masala
  • 20 g (0.7 ounces/ 2 stalks) curly kale, chopped
  • 20 g (0.7 ounces/ 4-5 large leaves) spinach, chopped
  • 60 g (about 1 small) carrot, grated
  • 200 g (7 ounces) Idaho® potatoes, boiled, peeled and mashed
  • Salt, to taste
  • 2 -3 stalks fresh cilantro, chopped

For the batter

  • ½ cup chickpea flour
  • 1 tbsp. rice flour
  • 1 tsp. vegetable oil
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground red chilli/paprika
  • 1/8 tsp. baking soda
  • ¼ cup + 2 tablespoon water
  • Salt, to taste

For shaping the pakora

  • 12 slices white bread
  • ¼ cup water
  • Vegetable oil, for drizzling

Instructions

Make the filling

  1. Heat the vegetable oil in a medium pan. Once hot, add curry leaves and when they stop sputtering, add grated ginger, chopped onion, bell pepper and a pinch of salt.
  2. Cook until the onions are translucent and soft. Add the ground spices, chopped kale, spinach and grated carrot. Continue to cook until the vegetables are cooked and the spices are fragrant.
  3. Stir in the mashed potato, season with salt to taste. Adjust seasoning, adding more spices if necessary. Remove from heat and stir in the chopped cilantro. Let cool.
  4. Preheat oven to 425°F/220°C. Position the oven baking rack to the lower-middle position. Line a large baking tray with a silpat mat or foil.

Shape the pakora

  1. Trim the edges of the bread slices. Use a rolling pin to roll them flat. Place about 1 ½ tablespoon of filling in the center of the flattened bread. Brush a little water around the edges to moisten.
  2. Bring up all the edges to the center, over the filling, and pinch the sides to form an ‘X’. Repeat until you run out of filling.

Make the batter

  1. In a bowl, combine the chickpea flour, rice flour, vegetable oil, ground turmeric, ground red chilli, baking soda and salt. Add water and using a whisk, stir to create a thin batter without any lumps.
  2. Dip the bread pockets into the batter and place on the prepared baking tray. Drizzle each with a little vegetable oil.
  3. Bake in the preheated oven at 425°F for 20 minutes, or until the bread pakoras are crisp and golden brown on the tips.
  4. Let cool on the baking tray for 5 minutes before serving warm with hot chai, ketchup and mint chutney.
  5. Notes: If you'd prefer, skip the chickpea batter, brush the bread directly with oil and bake for 10 minutes.
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Filed Under: All Recipes, Appetizers, BAKED not Fried, Cuisines, Indian, Vegan Tagged With: bread, filling, pakora, Snacks, stuffed, tea time

Previous Post: « No Bake VEGAN Creme Brulee
Next Post: Chilli Garlic Pasta w/ Curried Breadcrumbs »

Reader Interactions

Comments

  1. Kleanthis @ Yumbles says

    July 24, 2018 at 9:38 am

    Wow! There are so many ingredients in these small bread pakoras. I love the fact that you prefer baking to frying. Personally, I avoid deep frying as much as possible as usually there will be an alternative. Do you think it will be all right if I replace the bread with home made crust, normally used for pies?

    Reply
    • Tina Dawson says

      July 24, 2018 at 10:45 am

      yes you absolutely can! I have a recipe for Savory Veggie pies that I absolutely love! It’s very similar to this filling in a pie crust – baked crisp! Enjoy!

      Reply
  2. Sherri @ Sweet Enough says

    July 9, 2018 at 3:05 pm

    These look absolutely amazing! I am totally obsessed with chickpea flour lately so I think I have to give these a try. Yum! 🙂

    Reply
    • Tina Dawson says

      July 9, 2018 at 8:32 pm

      I hope you do, thanks Sherri!

      Reply
  3. SHANIKA says

    July 9, 2018 at 2:47 pm

    These Pakoras look so delicious! I love that they are baked too! I’m not a huge fan of deep-frying with all the extra oil either. Definitely trying this!

    Reply
    • Tina Dawson says

      July 9, 2018 at 8:33 pm

      Yaay I’m so happy! I hope you like it!

      Reply
  4. camila says

    July 9, 2018 at 2:46 pm

    OMG your pictures are so amazing!! So much soul put into your work!!

    Reply
    • Tina Dawson says

      July 9, 2018 at 8:33 pm

      Awww thanks so much Camila!

      Reply
  5. Susie says

    July 9, 2018 at 2:42 pm

    I love how you start this post! So great!
    I pinned this recipe. I love that you can hide other veggies in there, such a great recipe. Thank you!

    Reply
    • Tina Dawson says

      July 9, 2018 at 8:33 pm

      The truth will out, Susie 😀 Thanks for reading! Let the sneaking begin!

      Reply
  6. Allison - Celebrating Sweets says

    July 9, 2018 at 2:37 pm

    So much flavor! I can’t wait to try these!

    Reply
    • Tina Dawson says

      July 9, 2018 at 2:40 pm

      Thank you Allison!!! <3

      Reply
  7. Catherine Brown says

    July 9, 2018 at 1:51 pm

    This is such an incredibly creative dish!! And all those lovely flavors too… CANNOT wait to make these!

    Reply
    • Tina Dawson says

      July 9, 2018 at 1:53 pm

      I hope you like it, Catherine! I find it very effective in sneaking kale and spinach into my diet (and other unwilling participants’) 🙂

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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