The monsoon season brings with it the desire to eat something warm, comforting and delicious. What better way to satisfy this desire than with a plate of crispy bread pakoras and spicy Punjabi chutney? Bread pakoras are usually deep-fried, but not this one. This combo is not only incredibly delicious, but it is also surprisingly healthy. The recipe of this combo was shared by nutritionist Lima Mahajan on her Instagram page. According to her, this bread pakora recipe is rich in protein, as it includes paneer stuffing. But you can add any filling of your choice.
With about 21 grams of protein per serving, this is a guilt-free indulgence that will leave you feeling full and satisfied. And don’t forget about the chutney, a vibrant and delicious accompaniment that complements the pakoras perfectly.
Also read: Guilt-free bread pakoras can be a great tea-time snack
How to make Bread Pakora without frying | Healthy Bread Pakora Recipe
To make these healthy pakoras, start with whole wheat bread slices. Fill them with leftover paneer bhurji or potato filling of your choice. Dip the filled bread slices in a thick gram flour batter mixed with ajwain, coriander and your favourite spices. Deep-fry until golden brown and crispy.
Punjabi Chutney Recipe
This spicy chutney is a favourite in Punjabi households. It is very easy to make and adds flavour to any dish. To make it, soak tamarind in water until it becomes pulpy. Mix it with green chillies, mint, coriander, onion and spices to make a spicy and delicious chutney.
So, the next time it starts raining, enjoy this delicious and satisfying snack.
Also read: These delicious pakoras are made without gram flour but are just as delicious
Tips for making healthier pakoras
- Use whole wheat bread for added fiber.
- Opt for low-fat cheese or potatoes.
- Drain the pakoras on paper to remove excess oil.
- Serve it with fresh vegetables like cucumber or carrots for added nutrition.
By following these tips you can enjoy your favourite monsoon breakfast without compromising on your health goals.
