Air fryer recipe · Snacks
Air-Fryer Stuffed Bread Pakora
Crisp besan-coated bread parcels hiding a spiced potato heart, with none of the deep-fry guilt.
- 28 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 235kcal
- 7.9 gprotein
- 35.3 gcarbs
- 6.9 gfat
- 4.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Sandwich bread slices6
- Boiled mashed potato2 cups
- Besan (gram flour)1 cup
- Green chilli-ginger paste1 tbsp
- Turmeric & red chilli powder1 tsp each
- Oil for brushing2 tbsp
Method
Spice the filling
Mash the boiled potatoes while still warm and fold in the chilli-ginger paste, half the turmeric, salt and a pinch of garam masala. Mash until no large lumps remain so the filling spreads evenly and the pockets seal cleanly.
Build the pockets
Trim the crusts, spread a thick layer of potato on three slices and cap with the remaining three. Press the edges firmly and slice each sandwich into two triangles so the filling stays tucked in.
Whisk the batter
Beat the besan with the remaining turmeric, red chilli, a pinch of ajwain and enough water to make a smooth ribbon-thick batter. Let it rest five minutes so the flour hydrates and clings without sliding off the bread.
Coat and prep
Dip each triangle so it is fully sheathed in batter, letting the excess drip back into the bowl. Lay them on a plate and brush both faces generously with oil to mimic the crackle of deep frying.
Air-fry till golden
Arrange the triangles in a single layer with space between them and air-fry at 190C for 16 minutes, flipping at the halfway mark. They are ready when the coating is deep gold and sounds hollow when tapped.
