Roti pakoda is a crispy and yummy appetizer made with leftover rotis, potato stuffing, besan batter, and regular spices. You can serve it as a tea-time snack or as breakfast. It is quick and easy to prepare with easily available ingredients. I also share an easy chaat recipe made with roti pakoda. This pakoda is crispy, absolutely tasty, and liked by all age groups. Do try this!
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Recipe video
Roti pakora recipe | Roti pakora chaat recipe | leftover roti snacks
Ingredients
For aloo stuffing
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp asafetida
- 7-8 curry leaves
- 1 tbsp ginger garlic paste
- ½ tsp turmeric powder
- 3 green chilli paste
- 2 cup or 4-5 medium size boiled and mashed potatoes
- Salt to taste
- ½ tsp garam masala
- 2 tsp lemon juice
- Some coriander leaves
For roti pakoda
- 1.5 cup gram flour - besan
- 1 tsp ajwain
- Salt to taste
- ¼ tsp turmeric powder
- Water as required
- 8 rotis or as required
- Potato stuffing
- Oil for deep frying
- For pakora chaat
- Crispy fried bread pakoras
- Sweet imli ki chutney
- Green chutney
- Red garlic chutney
- Onions - chopped
- Tomatoes - chopped
- sev
- Chaat masala
- Lemon juice
- Fresh coriander leaves - chopped
Instructions
Making aloo stuffing
- Heat oil in a pan, add oil, jeera, mustard seeds, hing, curry leaves and ginger garlic paste and sauté it briefly for a minute.
- Add, turmeric powder and green chilli paste, and sauté it briefly for about 30 seconds, next, add boiled and mashed potatoes and salt. Mix well.
- Then add garam masala and lemon juice, mix and cook for 2-3 minutes, finish it by adding fresh coriander leaves and transfer it to a bowl, and cool down to room temperature.
- Keep the mixture aside to be used as a filling.
Making roti pakora
- In a mixing bowl, add the besan, ajwain and salt, mix it once and then add water slowly and gradually to make a semi-thin batter, whisk well while adding water to ensure a lump-free and smooth batter.
- Rest the batter for 10-15 minutes.
- Take a roti and add some potato mixture and spread evenly, close it with another roti just like a sandwich, again spread some potato mixture on roti and spread evenly and close it with third roti.
- Heat oil on medium heat for frying.
- Cut the roti into 4 parts diagonally into triangles, further dip into the batter and coat well.
- Deep fry the pakoras in hot oil on medium-high heat until crisp & golden brown in color.
- Take out into wire rack and serve hot with chutney.
Making pakora chaat
- Cut the pakoras in sizes that you prefer, it could be squares or mini triangles or anything.
- Further top it with green chutney, red garlic chutney, tamarind chutney, chopped onions, chopped tomatoes, chaat masala, lemon juice and sev. garnish with some freshly chopped coriander leaves.
- pakora chaat is ready to be served, serve it immediately.
Notes
• Add carom seed to batter for easy digestion of pakora.
• Batter should have medium consistency that coats the back of the ladle or spoon.
• fry pakora on medium flame.
• Do not fry pakora on very high flame as it will burn the pakora and the batter will remain uncooked within don’t fry them on low flame as it will absorb oil.
• Batter should have medium consistency that coats the back of the ladle or spoon.
• fry pakora on medium flame.
• Do not fry pakora on very high flame as it will burn the pakora and the batter will remain uncooked within don’t fry them on low flame as it will absorb oil.
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