Crispy Potato Stuffed Bread Bites


About the Recipe

Crispy Potato Stuffed Bread Bites are a delicious tea-time snack made with soft bread, a flavorful spiced potato filling, and a crunchy breadcrumb coating. Deep-fried until perfectly golden, these bite-sized treats are crispy on the outside and soft on the inside, making them ideal for parties, evening snacks, or kids' lunch boxes.

Recipe Highlights

  • Crispy and golden breadcrumb coating
  • Soft, flavorful potato filling
  • Simple ingredients and easy to prepare
  • Perfect party appetizer or evening snack
  • Kid-friendly and great for lunch boxes
  • Ready in under 40 minutes
  • Can be prepared ahead and fried when needed

Ingredients

For the Potato Filling

  • 4 bread slices, edges removed
  • 2 medium boiled potatoes, mashed
  • ½ tsp black salt
  • 1 tsp red chilli flakes
  • 1 tsp oregano
  • 2 tbsp fresh coriander leaves, finely chopped

For the Coating

  • 2 tbsp corn flour
  • 2 tbsp maida (all-purpose flour)
  • Salt, to taste
  • ½ tsp red chilli powder
  • Water, as needed
  • 1 cup breadcrumbs

For Frying

  • Oil, for deep frying

Method

  1. In a bowl, mash the boiled potatoes until smooth. Add the black salt, red chilli flakes, oregano, and fresh coriander. Mix well to prepare the filling.

  2. Spread an even layer of the potato mixture over one bread slice. Place another bread slice on top and gently press to seal.

  3. Cut each sandwich into 4 equal squares.

  4. In another bowl, prepare a smooth slurry by mixing the corn flour, maida, salt, red chilli powder, and enough water to form a lump-free batter.

  5. Dip each bread square into the slurry, ensuring it is coated on all sides. Then roll it in the breadcrumbs until evenly coated.

  6. Heat oil in a deep pan over medium heat. Fry the bread bites in batches until they are golden brown and crispy.

  7. Remove and drain on paper towels.

  8. Serve hot with ketchup or your favorite chutney.

Serving Suggestions

Serve these crispy bread bites hot with tomato ketchup, mint chutney, garlic mayo, or spicy schezwan sauce. Pair them with hot tea, coffee, or fresh lemonade for a satisfying snack.

Tips for Best Results

  • Use slightly stale bread for easier handling and better shape.
  • Mash the potatoes until completely smooth to prevent the filling from breaking.
  • Make the slurry thick enough to help the breadcrumbs stick well.
  • Double-coat the bread bites with breadcrumbs for extra crispiness.
  • Fry over medium heat to ensure even cooking and a golden crust.
  • Avoid overcrowding the pan while frying.
  • Drain on paper towels immediately after frying to remove excess oil.
  • Serve immediately for the crispiest texture.

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