Bread Patties Recipe

5 from 3 votes

This easy, crispy, tasty and vegan Bread Patties recipe is made with spiced mashed potatoes layered on a single slice of bread, batter coated and pan fried or shallow fried. If you have leftover boiled potatoes, this recipe makes for an easy snack.

Prep Time20

Cook Time20

Total Time40

Course: Snacks

Cuisine: Maharashtrian

Diet: Vegan

Difficulty Level: Moderate

Servings: servings

Calories: 512kcal

Author: Dassana Amit

Ingredients

For pressure cooking potatoes

4 potatoes - medium-sized
water as needed for cooking potatoes
½ teaspoon salt

For tempering mashed potatoes

½ tablespoon oil
½ teaspoon mustard seeds
1 teaspoon urad dal (hulled and split black gram), optional
½ teaspoon cumin seeds
1 teaspoon ginger - finely chopped
1 green chili - finely chopped or ½ to 1 teaspoon
6 to 7 curry leaves - chopped
1 pinch asafoetida (hing)
¼ teaspoon turmeric powder

Other Ingredients

½ teaspoon chaat masala
salt as required
4 to 5 bread slices
oil - for deep frying

For Batter

1.5 cups besan (gram flour)
1.5 tablespoons Rice Flour
⅓ teaspoon carom seeds (ajwain)
¼ teaspoon turmeric powder
⅔ to ¾ cup water or add as needed to make thick flowing batter
salt as required

US Customary - Metric

Instructions

For pressure cooking potatoes

Rinse very well and place 4 medium sized potatoes in a 2 litre stovetop pressure cooker. Add ½ teaspoon salt. Add water just about covering the potatoes.
Pressure cook for 4 to 5 whistles on medium heat until the potatoes are completely cooked and have a mashable consistency.
When the pressure drops naturally in the cooker, then only open the lid. Check the potatoes with a fork or knife and they should be cooked well and fork tender.
Drain all the water and set the potatoes aside to cool until they become warm.

Mashing Potatoes

When the potatoes become warm, peel them. Mash them with a fork or a potato masher.
Add the chaat masala and salt as required to the mashed potatoes. Set aside.

Making tempering

Now heat ½ tablespoon oil in a tadka pan or a small frying pan. Add mustard seeds and let them begin to crackle.
As soon as the mustard seeds begin to crackle, add the urad dal and cumin seeds.
Stir and fry until the urad dal becomes golden.
Next add the finely chopped ginger, green chilies and curry leaves. Mix well.
Add a pinch of asafoetida (hing).
Immediately add ¼ teaspoon turmeric powder.
Turn off the heat and mix again everything very well.
Pour this tempering mixture in the bowl containing mashed potatoes.
Mix thoroughly and set aside. Check the seasonings and add salt if needed.

Making batter

In another mixing bowl take the besan (gram flour) and rice flour .
Add the carom seeds, turmeric powder and salt as required.
Next add ⅔ to ¾ cup water or add as needed to make a thick batter.
Whisk to a smooth thick flowing batter without any lumps. Set the batter aside.
You can also add a pinch of baking soda if you want to the batter.

Assembling

Now take one bread and cut it into four equal squares or cubes. Slice 4 to 5 bread slices this way into 4 cubes or squares.
Place the spiced mashed potato stuffing on the bread cube or square.
Press it gently so that the potato stuffing sticks to the bread.
Meanwhile also heat 4 tablespoons oil in a small frying pan or a flat skillet or tawa. Do use a heavy and thick bottomed skillet or tawa.
Now take each of the bread slice and begin to dip in the besan batter.
Coat the bread slice evenly with the besan batter.
Place the batter coated bread slices on the tawa. Fry on medium heat.
When one side is golden and crisp, turn over each bread pattice and fry the second side.
The second side should also be golden and crisp. You can also flip a couple of times for even frying.
If you feel that the edges are not cooked, then you can place the bread slices vertically on the tawa with the uncooked edge touching the tawa.
Once done, then place them on kitchen paper towels. Repeat the batter coating and frying in batches.
Serve Bread Patties hot or warm with mint chutney or coriander chutney or tamarind chutney or tomato ketchup.

Notes

You could make this snack with your choice of bread – white, whole wheat, brown, or sandwich bread.
If you do not have chaat masala, add ½ teaspoon dried mango powder and ¼ to ½ teaspoon lemon juice to the potato mixture.
If you have leftover boiled potatoes, then this snack can be assembled and made quickly.
Alternatively, if you have some leftover dry aloo sabji, you can use it as a filling.
For a fluffier and softer outside layer, add a pinch of baking soda to the batter.
Make sure to fry the bread patties in medium hot oil.
Rice flour is optional and can be skipped. In this scenario, add slightly less water while making the batter.

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