Bread Pakora is a common, popular street food or deep-fried snack enjoyed during the monsoon, often accompanied by a cup of hot tea. It is made with bread slices and stuffed with spiced mashed potatoes with tangy chutney. Crispy from the outside and spicy on the inside with just the right amount of spice. The combination of chutney, sauce, and Indian spices gives a good taste and texture. It’s a big flavor and texture payoff for little effort.
Bread Pakora is not only common in households but also popular in hill stations or the streets of India, mainly Mumbai (The Dream City).
If you’re seeking street-style snack recipes, especially those that are quick and easy to prepare, here’s a full Bread Pakora recipe, including ingredients, preparation, and a step-by-step making process with photos, video, along with proper tips, valuable tricks, and guidance. It helps you to recreate this unique snack.
About Bread Pakora
Bread pakora is a simple street food stuffed with sweet, tangy, and spicy mashed potatoes between bread slices. These are later dipped in a gram flour flowing consistency batter. Then deep-fry in hot oil until crisp and golden. These bread pakoras go best with chutney and sauce. In India, Brad pakora are popular street foods also eaten as breakfast by many people. Bread Pakora is every hill station and tourist destination, popular for its taste.
Whether it’s readily available with an affordable price in city markets or at roadside stalls. There are several varieties of bread-related snacks available in the Indian market. But this type of bread pakora is the queen of all bread-like snack recipes.
Why do I love Brad Pakora?
Bread Pakora combines crispness on the outside with softness on the inside, featuring a perfectly spiced potato filling. This contrast creates a delightful and satisfying mouthfeel for me. One bite makes it a go-to snack for cozy moments.
- It provides a quick and satisfying energy boost.
- Bread pakora brings together people not only at home but also on the roadside and in tiffin centers.
- This delicious treat goes well with my cup of masala tea both in the evening and morning.
The inspiration:
Still, I remember one day my husband and I returned from CST (Chatrapati Shivaji Terminal) in Mumbai. At that time, I felt so much hunger that my husband took me to a nearby food stall, where they served both stuffed bread pakora and simple bread pakora (bread bhaji, made without stuffing). I tasted both varieties with green chutney and tomato ketchup. The snacks are really lip-smacking. crisp on the outside and soft on the inside, with the flavor of spiced potatoes, piquant.
About my recipe:
Before going ahead with the recipe for Bread Pakora at home, you should know
- Batter – the batter is made from chickpea flour or gram flour. The batter should have a smooth, lump-free, and thick consistency, just enough to coat evenly.
- Stuffing – Before making these delicious snacks, you have to prepare the mashed potato stuffing. The potato can be cooked in a pressure cooker or Instant Pot. In my bread pakora recipe, the stuffing is spicy, tangy, and aromatic.
- Bread – The recipe can be made with your choice of bread that is available nearby. But white bread is used in street-style pakora. For a healthier option, you can use whole wheat bread or brown bread.
Recommended Kitchen tools to make the Bread Pakora recipe:
- A large pot or pan – For mixing, use a pot or pan of the right size.
- Spatula – to stir and turn.
- Slotted Spoon – To remove fried dumplings from hot oil.
- Mixing bowl – Useful for kneading and shaping.
- Measuring Cups and Spoons – For accurately measuring the ingredients.
- Non-Stick or Cast-Iron Frying Pan – For deep-frying.
- Paper Towels – For draining excess oil from the fried potatoes.
- Serving Plate or Platter – To present the finished dish.
- Whisk or spoon – For blending the batter to a smooth, lump-free consistency.
- Knife and Cutting Board – For slicing bread into desired shapes (typically triangles)
🥣 Ingredients We Need to Make the Bread Pakora:-
For besan batter :
- Besan /gram flour – 1 cup
- Baking Soda – 1/4 tsp
- Oil – 2 tbsp
- Salt to taste
- Sandwich bread – 8 slices
For stuffing :
- For aloo masala
- Oil – 2 tbsp
- Cumin seeds – 1/2 tsp
- Crushed ginger garlic & green chilii – 1tbsp
- Saunf – 1/2 tsp
- Crushed Coriander – 1/2 tsp
- Boiled potato – 4
- Salt to taste
- Coriander powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Red chilli powder – 1 tsp Kasoori methi – 1 tsp
- Black salt – 1/2 tsp
- Garam masala – 1/2 tsp
- Lemon juice – half
- Turmeric powder – 1/4 tsp
- Fresh Coriander – 1tbsp
- Oil – 2 tbsp
- Oil to deep fry
For Seasoning:
- Green chutney
- Tomato ketchup
How to make bread Pakora (step-by-step process )
Step 1: ( Prepare the Batter )
- Take a mixing bowl add gram flour/Besan 1 cup, baking powder, salt to taste, mix everything well.
- Gradually add water while stirring to create a smooth, thick, lump-free batter.
- Add 1 tbsp of oil to the batter and mix it well. It helps to make bread pakora more crispy and reduces the oil absorption.
- Cover the batter and rest for 20 minutes.
Step 2: ( Prepare the Potato stuffing )
- Heat a pan with 2 tbsp of oil, then add cumin seeds, crushed ginger, garlic, and green chilli. Stir it once.
- Add saunf, crushed coriander, boiled mashed potato, salt to taste, coriander powder, cumin powder, red chilli powder, turmeric powder, crushed kasoori methi, Black salt, garam masala, and lemon juice.
- Add chopped fresh coriander, Mix and combine thoroughly until all ingredients are well incorporated.
- Potato spice masala is ready, set aside on a plate, and allow to cool.
Step 3: ( Assemble bread pakora )
- Take 4 slices of bread. Spread 1 tsp of green chutney on one side of 2 bread slices (optional).
- Spread tomato ketchup using a spoon on one side of 2 bread slices.
- Place a generous amount of potato masala on one slice and cover it with another tomato ketchup slice to form a sandwich. Get a better idea from the picture below.
- Gently cover and press it. Similarly, repeat the process to make a sandwich.
- Cut the sandwich diagonally to form two triangles.
Step 4: ( Fry the Pakoras )
- Heat the oil in a deep frying pan over medium flame.
- A rested batter is ready. Take a stuffed bread triangle, dip and coat with the batter, ensuring it is fully coated. Don’t keep the stuffed bread for a long time in the batter, as the bread will become too soggy and fall apart.
- Drop excess batter and carefully place the coated triangle into the hot oil. You can hold the batter bowl in your left hand and bring it near the frying pan, and slowly drop the triangle. Be careful while placing bread in hot oil.
- Keep the flame medium once it lights golden, gently flip the other side. Be careful when turning because they are heavy. So turn over carefully.
- Fry both sides until golden and crispy.
- Remove and drain the fried pakora with a slotted spoon and save on a paper towel. So that the excess oil is absorbed.
- Continue the same process and fry the remaining bread pakora.
Step 5: (Serving Idea)
- Cut the bread pakora into triangles and serve hot or warm with green chutney or tomato ketchup. That offers a traditional look.
- Slice the bread pakora into small squares, like bite-sized. That is ideal for parties.
- Serve Braed pakora with masala tea or ginger tea for a perfect evening snack.
- Pairing bread pakora with spicy curry offers a hearty meal.
Chutneys & Dips
- Tomato Ketchup – A classic choice, primarily used for dipping or spreading classic accompaniment that never goes out of style.
- Mint Chutney – These herby, spicy mints give a refreshing taste, complementing the richness of the bread pakora.
- Tamarind chutney – This chutney offers a tangy sweetness that balances the flavors and contrasts with the crispy bread snack.
- Mint yogurt sauce – This cooling dip sauce balances the heat of bread pakora.
Tips and Tricks For Bread Pakora
- To increase fiber and nutrient intake, use whole-grain or multigrain bread.
- Instead of potato masala, use filling like spinach, bell peppers, or paneer to enhance the nutritional profile. Without stuffing, bread pakora can be prepared; it is optional.
- Spreading green chutney or tomato ketchup is optional; however, it enhances the flavour.
- Boil or pressure cook the potatoes just until cooked and not soggy or mushy. Use potatoes, which have a high starch content.
- The consistency of the batter is important. Not too thick, not too runny, medium consistency.
- To avoid oily bread, pakora fry it in medium-hot oil.
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Quick Safety Tips While Cooking
- Be careful with hot oil – Add ingredients slowly to prevent splattering.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Use the Right Equipment – Use a nonstick cookware or a heavy-bottomed pan.
- Control Oil Temperature – Maintain optimal range & avoid overheating.
- Keep the stove attended – Never leave your dish unattended on a high flame.
- Avoid Overcrowding – Frying in small batches.
Frequently Asked Questions for Bread Pakora
Is bread pakora Healthy?
It is better to eat them occasionally.
Is Brad Pakora gluten-free?
Yes, the bread pakora is gluten-free as the batter is made from gram flour/besan.
Can Bread Pakora be air-fried or baked?
For a healthier version, you can bake or air-fry the bread pakora, but the texture and taste may differ.
What is the best way to serve bread pakora?
Bread pakora is best served immediately, while it is hot and crisp.
What is the best way to serve bread pakora?
Bread pakora is best served immediately, while it is hot and crisp.
How do you keep Bread Pakora from getting soggy?
Fry the bread pakora in medium-hot oil and avoid overly soft bread.
How to keep fried bread pakora crispy?
To keep fried bread pakora crispy and delicious, place them on a cooling rack set over a baking sheet.
Conclusion & Suggestion :
Bread Pakora is a perfect snack, where every bite feels better than the last. The bread pakora is crispy on the exterior with golden-brown crust, and remains soft and satisfying on the inside. Get ready to impress your family members and friends with these unique, delicious snacks.
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