bread pakora recipe with step by step photos. bread pakora is a favorite breakfast and tea time snack at our home. everyone loves it and it is a great bread snack to have during rains.

when it pours cats and dogs outside, then stuffed warm potato bread pakora with a sweet sauce and a spicy chutney accompanied by a cuppa of hot indian masala chai is bliss. my fond memories of bread pakora are of course having them on street-side stalls and also having these during the weekend for breakfasts.

there are 2 ways bread pakora are made

• plain bread pakora without stuffing – this is an easy and quick method as no stuffing is made for bread pakoda. when we need to have some hot bread snack quickly, then i make plain bread pakora. here the bread slices are dipped in besan (chickpea flour batter) spiced with ajwain, red chilli powder, asafoetida, salt and deep-fried.
• BREAD PAKORA STUFFED WITH MASHED POTATOES – the bread pakora recipe posted here is stuffed with a filling of mashed & spiced potatoes, dipped in gram flour batter and then deep-fried. one can be innovative in making the filling. though mashed potatoes is a common stuffing used, there are other stuffings that can be used, like, paneer (cottage cheese), cheese and even green peas.

after a long time, i am sharing this recipe of stuffed bread pakora, even though i make it pretty often. bread pakoda is one of the most popular snack recipe made with bread. however, there are few more bread snacks recipes on blog which you can make at times like:

• bread upma – an easy and quick bread snack recipe.
• bread pizza – this bread pizza on tawa is a quick, easy and tasty bread snack.
• bread roll – crisp and tasty bread roll with a soft spiced mashed potato filling.
• masala bread – one of the quickest, yummiest and easiest snack you can make with bread.
• grilled sandwich – easy & healthy veg grilled sandwich recipe that can be made for a quick breakfast and brunch.

note: i have updated new pictures of batter coating and frying bread pakora in the step by step format below. this post is from the archives and was first originally published on 30 august 2010. 

PIN PRINT

bread pakora

Author:Dassana Amit

Prep Time:25 minutes

Cook Time:40 minutes

Total Time:1 hour 5 minutes

Course:breakfasts,snacks

Cuisine:indian

Calories:279kcal

Servings (change the number to scale):3

4.86 from 14 votes

bread pakora is a popular north indian snack of bread fritters. bread slices are stuffed with spiced mashed potatoes filling, batter-coated and then deep-fried.

INGREDIENTS FOR bread pakora

(1 CUP = 250 ML)

for bread pakora stuffing

• 175 grams potatoes or 1 large potato or 2 medium potatoes
• 1 to 2 green chillies chopped or about 1 teaspoon chopped green chilies
• 1 tablespoon coriander leaves - chopped (dhania patta)
• 2 teaspoons mint leaves - chopped (pudina patta) - optional
• ¼ teaspoon red chilli powder (lal mirch powder)
• ¼ teaspoon garam masala powder
• ½ teaspoon dry mango powder (amchur powder) or add as required
• salt as required

for bread pakora batter

• 1 cup besan (gram flour)
• ¼ tsp red chilli powder
• 1 to 2 pinches turmeric powder - optional
• ¼ tsp garam masala powder
• 1 pinch asafoetida (hing)
• 1 to 2 pinches baking soda - optional
• ½ to ⅔ cup water or add as required
• salt as required

other ingredients for bread pakora

• 4 to 5 slices of whole wheat bread or brown bread or white bread
• oil for deep frying as required

HOW TO MAKE bread pakora

making stuffing for bread pakora

• boil or steam the potato in a pressure cooker or steamer till it is completely cooked. 
• when the potato becomes warm, then peel it. grate and keep aside. you can also mash and keep aside.
• add the coriander leaves, mint leaves, green chilli, red chilli powder, turmeric powder, amchur powder, salt to the grated potatoes.
• mix the spices & herbs very well with the mashed potatoes. check the seasonings and adjust accordingly. keep aside.

making bread pakora batter

• in a bowl, take the besan (gram flour), ajwain, red chilli powder, garam masala powder, asafoetida and salt.
• now add around ½ cup of water and mix very well.
• the batter should not be very thick nor too thin. if the batter is too thick, then add more water.
• add a few drops of hot oil when you keep the oil for deep frying in the batter. mix well.

making bread pakora

• on the chopping board, slice the bread into triangle or rectangle slices.
• take around 2 to 3 tablespoons of the mashed potato mixture and spread it on the bread evenly.
• cover this potato stuffed slice with another slice. you now have a triangular bread sandwich. just slightly press the sandwich.
• take the entire sandwich in your hand and dip it in the besan batter.
• coat the stuffed bread sandwich evenly with the besan batter. be gentle with the sandwich. take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break.

frying bread pakora

• by now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
• fry the bread pakoras on a medium flame till they are crisp and golden brown.
• drain bread pakoda on a tissue paper. so that excess oil is absorbed.
• serve bread pakora hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
• enjoy the bread pakoda in the rains with a cup of indian ginger chai or masala chai.

RECIPE TIPS

• recipe can be easily doubled.
• you can add spices more or less as per your taste.

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how to make bread pakora

a) preparing the potato filling

• boil or steam the potatoes in a pressure cooker or steamer till they are completely cooked. when the potatoes becomes warm, then peel it. grate and keep aside. you can also mash and keep aside.1: cooking potatoes in a pressure cooker: rinse and place them in a 2-litre pressure cooker. add enough water just about covering them. pressure cook on a medium flame for 4 to 5 whistles. drain the water. let the potatoes become warm. peel, grate or mash.2: cooking potatoes in a pan: rinse, peel and then dice potatoes. add the chopped potatoes in a pan. add water just enough to cover them. you can add a bit of salt. cover and cook potatoes till they are softened. later drain all the water very well. when the potatoes become warm then peel and grate them. you can even mash them.

• add the chopped coriander leaves, mint leaves, green chilli, red chilli powder, amchur powder (dry mango powder) and salt to the grated potatoes.

• mix the spices & herbs very well with the mashed potatoes. check the seasonings and adjust accordingly. keep aside.

making besan batter for bread pakora

• in a bowl, take the besan (gram flour), carom seeds (ajwain), red chilli powder, turmeric powder, garam masala powder, asafoetida (hing) and salt as required.

• first add ½ cup water and mix very well. the batter should not be very thick nor too thin. if the batter is too thick, then add more water.

• add a few drops of hot oil when you keep the oil for deep frying in the batter. mix well. keep the ready batter aside.

making bread pakora

• on the chopping board, slice the bread into triangle or rectangle slices.

• take around 2 to 3 tablespoons of the mashed potato mixture and spread it on the bread evenly.

• cover this potato stuffed slice with another slice. you now have a triangular bread sandwich. just slightly press the sandwich.

frying bread pakora

• heat the oil and check if the oil is ready by adding a drop of the batter. if the batter starts sizzling and comes gradually on the surface of the oil, the oil is ready. if the batter does not come up on the surface, then the oil needs to get more hot. if the batter comes very quickly on top, the oil is too hot.

• take the entire sandwich in your hand and dip it in the besan batter.

•  coat the stuffed bread sandwich evenly with the besan batter. be gentle with the sandwich. take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break.

• gently slid the besan batter coated bread sandwich in the oil.

• add two to three pieces of bread pakora depending on the size of the kadai, but do not overcrowd the kadai or pan. begin to deep fry bread pakora on a medium to medium-high flame.

• when one side is light golden, turn over and fry the second side of bread pakoda.

• flip a couple of times more and fry the bread pakora on a medium to medium-high flame till they are crisp and golden brown. flip a couple of times more and fry for even browning.

• remove the crisp and golden fried pakora with a slotted spoon draining the extra oil.

• place the fried bread pakora on kitchen absorbent tissues so that excess oil is absorbed. in the same way fry the remaining bread pakora and place them too on kitchen paper towels to remove excess oil.

• serve bread pakora hot or warm with tomato ketchup or with any chutney of your choice like sweet tamarind chutney. you can serve these tasty aloo bread pakora with mint-coriander chutney and dry onion-garlic chutney or even with coconut chutney.