How to make Aloo Bread Pakoda With Imli Chutney -

Yummy-stuffed bread pakoda with potatoes

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bread Slices (ब्रेड स्लाइस), Potatoes (आलू)

Cuisine : Punjabi

Course : Snacks and Starters

For more recipes related to Aloo Bread Pakoda With Imli Chutney checkout Bread Ke Pakode , Onion Parmesan Cheese Toast, Tricolour Sandwiches, Grilled Chicken Sandwich . You can also find more Snacks and Starters recipes like Spicy Grilled Potatoes Tostadas With Vegetables And Corn Roasted Medley On Skewers Date & Walnut Cookies

Aloo Bread Pakoda With Imli Chutney

Aloo Bread Pakoda With Imli Chutney Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Aloo Bread Pakoda With Imli Chutney Recipe

  • Bread Slices 8

  • Potatoes boiled and mashed 2 medium

  • Salt to taste

  • Green chilli chopped 1

  • Coriander powder 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Roasted cumin powder 1/2 teaspoon

  • Tamarind chutney as required

  • Batter

  • Gram flour (besan) 1 1/2 cups

  • Salt to taste

  • Soda bicarbonate a pinch

  • Red chilli powder 1/4 teaspoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Garam masala powder 1/8 teaspoon

  • Oil for deep-frying


Step 1

Mix potatoes, salt, green chillies, coriander powder, red chilli powder and roasted cumin powder in a bowl and divide into four equal portions. Mix gram flour, salt, soda bicarbonate, red chilli powder, amchur, garam masala powder in another bowl.

Step 2

Add sufficient water to make thick and smooth batter. Spread a portion of potato mixture on each of four bread slices, cover them with the remaining bread slices and press gently.

Step 3

Halve the sandwiches. Heat sufficient oil in a kadai, dip the bread sandwiches in the batter and gently slide into the hot oil and deep fry on medium heat till golden brown.

Step 4

Drain on absorbent paper. Serve hot with tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.