Bread pakora is the kind of snack that makes a rainy afternoon feel special. It’s quick to make, deeply satisfying, and packed with the familiar warmth of Indian spices. Think soft bread hugging a spiced potato filling, all wrapped in a crisp, golden chickpea flour batter.
You can enjoy it plain with chai, or take it up a notch with green chutney and a sprinkle of chaat masala. Whether you’re new to Indian snacks or grew up eating them, this recipe delivers pure comfort in every bite.
Bread Pakora (Bread Fritters) - Crispy, Comforting, and Easy
Ingredients
- Bread: 6–8 slices, white or whole wheat (day-old bread works best)
- Potatoes: 3 medium, boiled and mashed (for stuffed version)
- Onion: 1 small, finely chopped (optional, for filling)
- Green chilies: 1–2, finely chopped (adjust to taste)
- Fresh cilantro: A small handful, chopped
- Lemon juice: 1–2 teaspoons (or amchur/dry mango powder)
- Chaat masala: 1 teaspoon (optional but great for finishing)
- Ginger: 1-inch piece, grated (or 1 teaspoon ginger paste)
- Garlic: 2–3 cloves, minced (optional)
- Turmeric powder: 1/2 teaspoon
- Red chili powder or cayenne: 1/2 teaspoon (adjust to taste)
- Coriander powder: 1 teaspoon
- Cumin seeds: 1/2 teaspoon (or 1/2 teaspoon ground cumin)
- Garam masala: 1/2 teaspoon
- Besan (chickpea flour): 1–1/2 cups
- Rice flour or cornstarch: 2 tablespoons (for extra crispness)
- Baking soda: A pinch (optional, for a lighter batter)
- Salt: To taste
- Water: To make the batter
- Oil for frying: Neutral oil like peanut, sunflower, or canola
- Chutneys for serving: Green chutney and tamarind chutney (optional but recommended)
Instructions
- Boil and mash potatoes: Boil potatoes until tender. Peel and mash them while warm for a smoother filling.
- Make the filling: In a bowl, mix mashed potatoes with onion, green chilies, cilantro, ginger, garlic (optional), turmeric, red chili powder, coriander powder, cumin seeds, garam masala, salt, and lemon juice. Taste and adjust seasoning. The mixture should be flavorful and slightly tangy.
- Prepare the bread: Trim crusts if you prefer neat edges. Cut each slice into triangles or keep whole for larger pakoras. For stuffed pakora, spread a thin layer of the potato filling between two slices and press gently.
- Mix the batter: In a bowl, whisk besan, rice flour, a pinch of baking soda, turmeric, red chili powder, and salt. Slowly pour in water, whisking to get a smooth, lump-free batter. Aim for a thick, pancake-like consistency that coats the back of a spoon.
- Heat the oil: In a deep pan or kadai, heat oil over medium to medium-high heat. You’ll know it’s ready when a drop of batter sizzles and floats up in a couple of seconds.
- Dip and coat: Dip each piece of bread (or stuffed sandwich) into the batter, coating it fully. Let excess batter drip off to avoid a heavy crust.
- Fry until golden: Gently slide into hot oil. Don’t overcrowd the pan. Fry 2–3 minutes per side, turning as needed, until crisp and deep golden.
- Drain and season: Remove to a wire rack or paper towel. Sprinkle with chaat masala while hot for a bright, peppery finish.
- Serve hot: Serve immediately with green chutney, tamarind chutney, and hot masala chai. Bread pakoras taste best fresh.
What Makes This Recipe So Good
- Big flavor, minimal effort: The batter is simple, the filling is straightforward, and the result tastes like street-food magic.
- Perfect texture contrast: Crispy outside, soft and spiced inside. The bread soaks just enough batter to get fluffy within the crunch.
- Customizable heat: Make it mild for kids or fiery for spice lovers.
The recipe bends easily to your taste.
- Budget-friendly: Uses pantry ingredients and leftover bread or potatoes. Great for quick snacks or unexpected guests.
- Make-ahead friendly: You can prep the filling and batter ahead, then fry fresh when you’re ready to serve.
Shopping List
- Bread: 6–8 slices, white or whole wheat (day-old bread works best)
- Potatoes: 3 medium, boiled and mashed (for stuffed version)
- Onion: 1 small, finely chopped (optional, for filling)
- Green chilies: 1–2, finely chopped (adjust to taste)
- Fresh cilantro: A small handful, chopped
- Lemon juice: 1–2 teaspoons (or amchur/dry mango powder)
- Chaat masala: 1 teaspoon (optional but great for finishing)
- Ginger: 1-inch piece, grated (or 1 teaspoon ginger paste)
- Garlic: 2–3 cloves, minced (optional)
- Turmeric powder: 1/2 teaspoon
- Red chili powder or cayenne: 1/2 teaspoon (adjust to taste)
- Coriander powder: 1 teaspoon
- Cumin seeds: 1/2 teaspoon (or 1/2 teaspoon ground cumin)
- Garam masala: 1/2 teaspoon
- Besan (chickpea flour): 1–1/2 cups
- Rice flour or cornstarch: 2 tablespoons (for extra crispness)
- Baking soda: A pinch (optional, for a lighter batter)
- Salt: To taste
- Water: To make the batter
- Oil for frying: Neutral oil like peanut, sunflower, or canola
- Chutneys for serving: Green chutney and tamarind chutney (optional but recommended)
Step-by-Step Instructions
- Boil and mash potatoes: Boil potatoes until tender. Peel and mash them while warm for a smoother filling.
- Make the filling: In a bowl, mix mashed potatoes with onion, green chilies, cilantro, ginger, garlic (optional), turmeric, red chili powder, coriander powder, cumin seeds, garam masala, salt, and lemon juice.
Taste and adjust seasoning. The mixture should be flavorful and slightly tangy.
- Prepare the bread: Trim crusts if you prefer neat edges. Cut each slice into triangles or keep whole for larger pakoras.
For stuffed pakora, spread a thin layer of the potato filling between two slices and press gently.
- Mix the batter: In a bowl, whisk besan, rice flour, a pinch of baking soda, turmeric, red chili powder, and salt. Slowly pour in water, whisking to get a smooth, lump-free batter. Aim for a thick, pancake-like consistency that coats the back of a spoon.
- Heat the oil: In a deep pan or kadai, heat oil over medium to medium-high heat.
You’ll know it’s ready when a drop of batter sizzles and floats up in a couple of seconds.
- Dip and coat: Dip each piece of bread (or stuffed sandwich) into the batter, coating it fully. Let excess batter drip off to avoid a heavy crust.
- Fry until golden: Gently slide into hot oil. Don’t overcrowd the pan.
Fry 2–3 minutes per side, turning as needed, until crisp and deep golden.
- Drain and season: Remove to a wire rack or paper towel. Sprinkle with chaat masala while hot for a bright, peppery finish.
- Serve hot: Serve immediately with green chutney, tamarind chutney, and hot masala chai. Bread pakoras taste best fresh.
How to Store
- Short-term: Keep leftovers in an airtight container in the fridge for up to 2 days.
Reheat in an oven or air fryer at 350°F (175°C) for 6–8 minutes until crisp.
- Make-ahead filling: The potato filling keeps well in the fridge for 3–4 days. Bring to room temperature before assembling.
- Freezing: Freeze unfried, stuffed sandwiches on a tray until firm, then store in a freezer bag for up to 1 month. Batter fresh before frying from frozen; add a minute or two to the fry time.
Why This is Good for You
- Protein from chickpea flour: Besan adds plant-based protein and fiber, which helps keep you full.
- Spices with benefits: Turmeric, ginger, and cumin support digestion and bring anti-inflammatory properties.
- Customizable nutrition: Use whole wheat bread for extra fiber, and add peas or spinach to the filling for a veggie boost.
- Balanced indulgence: It’s still a fried snack, but pairing it with a fresh salad or serving smaller portions keeps things in check.
Common Mistakes to Avoid
- Oil too hot or too cold: Too hot burns the outside while the inside stays soggy.
Too cold makes the pakoras greasy. Keep heat at a steady medium to medium-high.
- Batter too thin: A runny batter won’t cling to the bread. Keep it thick enough to coat evenly without dripping off.
- Overstuffing: A very thick potato layer can cause the sandwich to split while frying.
Keep the filling even and modest.
- Skipping seasoning: Both filling and batter need salt and spice. Taste and adjust at every step.
- Overcrowding the pan: This drops the oil temperature and leads to soggy pakoras. Fry in batches.
Recipe Variations
- Plain Bread Pakora: Skip the potato filling.
Just dip bread slices in spiced batter and fry. Simple and classic.
- Cheese-Stuffed: Add a layer of shredded mozzarella or paneer with the potato. It melts into a creamy center.
- Veggie Boost: Mix peas, grated carrots, or chopped spinach into the potato filling for color and nutrients.
- Onion-Chili Crunch: Add thin onion rings and extra green chilies to the batter for a bhajiya-style crust.
- Air Fryer Option: Brush battered sandwiches lightly with oil and air fry at 375°F (190°C) for 10–14 minutes, flipping halfway.
Not as deep-fried crispy, but still tasty.
- Gluten-Free: Use gluten-free bread. Besan is naturally gluten-free; just check labels for cross-contamination.
- Bake It: Place battered pieces on a greased, preheated baking sheet. Bake at 425°F (220°C) for 15–18 minutes, flipping once.
Brush or spray with oil for better color.
FAQ
Can I use multigrain or whole wheat bread?
Yes. Whole wheat and multigrain bread hold up well and add a nutty flavor. Slightly stale slices work best because they absorb batter without falling apart.
What’s the ideal batter thickness?
Think pancake batter that’s on the thicker side.
It should coat the bread completely and form a smooth shell without running off.
Do I have to use potatoes?
No. You can make plain bread pakoras, or use paneer, sautéed veggies, or even a slice of cheese for a quicker version.
How do I keep pakoras crispy for longer?
Use a wire rack instead of paper towels so steam can escape. Add a little rice flour to the batter, and keep the oil at a stable temperature.
Can I shallow-fry instead of deep-fry?
You can, but the sides may cook unevenly.
If shallow-frying, keep the oil level halfway up the pakora and flip more often for even browning.
What oil is best for frying?
Use a neutral, high-heat oil like peanut, sunflower, or canola. Avoid strongly flavored oils that might overpower the spices.
Is baking soda necessary?
No, but a tiny pinch helps the batter puff slightly, giving a lighter, crispier crust. Don’t overdo it or you’ll taste it.
How spicy should it be?
It’s up to you.
Reduce or skip chili for a mild snack, or add extra green chilies and a pinch of chili flakes for heat lovers.
In Conclusion
Bread pakora is simple cooking at its best—humble ingredients transformed into something golden, crisp, and comforting. With a spiced filling, a well-seasoned batter, and hot oil, you get a snack that feels special without much fuss. Keep it classic or play with variations to match your mood.
Serve it fresh, sprinkle on a little chaat masala, and enjoy that first crunchy bite with a cup of tea. It’s the kind of recipe you’ll come back to again and again.
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