Healthy Baked Sattu & Poha Bread Pakora: A Guilt-Free Twist on a Classic
40 minutes
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About Healthy Baked Sattu & Poha Bread Pakora: A Guilt-Free Twist on a Classic
Craving crispy, flavorful pakoras but watching your waistline? These baked sattu and poha bread pakoras offer a guilt-free indulgence, delivering all the satisfaction of a classic with a healthy twist.We've swapped frying for baking, creating a delightfully crisp exterior while locking in moisture and flavor. The addition of nutritious sattu and poha boosts fiber and protein, making these pakoras a wholesome choice.Imagine biting into a warm, savory filling of spiced potatoes, carrots, and sweet corn, all complemented by a vibrant mint-pomegranate chutney. Perfect for breakfast, brunch, or a satisfying snack, these pakoras bring a modern, healthy approach to a beloved comfort food.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Mint-Pomegranate Chutney
For the Filling
For the Batter
- 1 cup Gram Flour besan
- 1/2 cup Sattu Flour
- 1 cup Rice flattened rice
- 1 1/2 tsp Salt
- 1/2 tsp Carom Seed
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chaat Masala
- 1/2 tsp Coriander Powder
- 1/2 - 3/4 cup Water or as needed for batter consistency
Instructions
- Combine the mint leaves, garlic, green chiles, pomegranate seeds, sugar, and spring onion greens in a food processor. Pulse until coarsely ground. Set aside.
- Heat a little oil in a pan. Sauté the chopped onion and garlic until softened and fragrant. Add the shredded boiled potato, grated carrot, and sweet corn. Cook until heated through. Season to taste.
- In a bowl, whisk together the chickpea flour, sattu flour, poha, salt, ajwain, turmeric powder, chaat masala, and coriander powder. Gradually add water, whisking until a thick batter forms. The batter should be thick enough to coat the bread.
- Spread the mint-pomegranate chutney on one side of each bread slice. Sprinkle with cheese. This helps keep the filling moist during baking. Top with the prepared filling and a little more cheese. Close the sandwiches.
- Using your hands, evenly coat each sandwich with the batter, ensuring all sides are sealed. This prevents the filling from leaking out. Place the coated sandwiches on a baking tray. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and crispy.
- Cut the baked pakoras in half and serve hot with extra chutney. These pakoras are delicious on their own, but you can also serve them with fries, a side salad, or even some homemade nachos.
Recipe Notes
Good To Know
- While preparing the batter, add a tablespoon of oil or ghee to prevent the coating from becoming dry after baking.
- A pinch of baking powder added to the batter before coating can improve the baking process.
- For a crispier crust, lightly brush the bread pakoras with oil or ghee before baking and place them on a preheated baking sheet.
- For a tangy twist, add a layer of tamarind chutney along with green chutney before stuffing the bread.
- To make gluten-free pakoras, use gluten-free bread, chickpea flour, and poha.
Expert Tips
- Experiment with different fillings! Try adding grated cheese, spiced potatoes, or finely chopped vegetables to your bread pakoras for a unique flavor experience.
- Don't overcrowd the baking sheet. Ensure proper air circulation for even baking and optimal crispiness.
- For a healthier option, consider air-frying the pakoras. This method requires less oil while still delivering a satisfying crunch.
Storage Instructions
- Leftover baked pakoras can be stored in an airtight container in the refrigerator for up to two days.
- Reheat in a toaster oven or air fryer to restore their crispness.
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Recipe Nutrition
Calories: 230kcalCarbohydrates: 52gProtein: 5gSodium: 855mgFiber: 2gSugar: 14g
Simmi Sonti
Articles: 24
3 Comments
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Thanks for the inspiration! Looks tasty.
This looks fantastic! Appreciate the share.
Looks so incredible! Thank you for sharing.