Golden, crispy, and stuffed with spiced mashed potatoes, bread pakora is a timeless Indian snack that never fails to comfort. Whether you’re craving something crunchy during a rainy afternoon or want to spice up your weekend breakfast, this street-style delight is always a good idea.
Ingredient Breakdown
Choosing the right bread is essential for structure and bite. Whole wheat bread offers a nutty richness, brown bread gives a slightly earthy flavor, while white bread results in the softest, most classic version. Choose slices that are firm enough to hold the stuffing and dip without falling apart.
The stuffing is the heart of this recipe. A blend of boiled potatoes, chopped green chilies, coriander, and optional mint gives a herbaceous kick. Red chili powder adds gentle heat, garam masala brings warmth, and dry mango powder cuts through with a tangy edge. Each element complements the starchy richness of the potatoes.
For the batter, gram flour forms a nutty base that crisps beautifully when fried. Carom seeds add a slight bitterness that balances the richness, while red chili powder, turmeric, and garam masala layer on warmth and depth. The consistency of the batter is key — it should coat the bread without being overly thick or runny.
Step-by-Step Preparation Guide
Start by boiling the potatoes until tender. Once they’re cool enough to handle, peel and mash or grate them for a smooth texture.
Mix in fresh herbs, green chilies, and spices. The goal is a well-seasoned, spreadable filling that delivers bold flavor in every bite. Adjust the salt and spice levels to suit your preference.
In a mixing bowl, combine besan with the dry spices and salt. Gradually add water, whisking continuously to form a smooth, lump-free batter. It should flow but still cling to the bread. Adding a teaspoon or two of hot oil from the frying pan enhances the texture. Whisking the batter briskly helps incorporate air, resulting in a light, crisp coating.
Slice the bread into triangles or rectangles, depending on your style. Spread a generous layer of the potato mixture over one slice, top with another, and press gently. Dip the sandwich into the prepared batter, coating it evenly without letting it soak too long — the bread should stay intact.
Heat oil in a deep frying pan. Once hot, gently lower each battered sandwich into the oil and fry over medium heat. Flip occasionally until the pakoras turn golden brown and crisp. Remove and place on paper towels to drain excess oil.
Recipe Tips & Frequently Asked Questions
How to prevent the bread from breaking in the batter:
Use slightly stale or firm bread. Dip quickly and coat evenly to avoid oversoaking.
Getting the batter consistency just right for even coating:
Aim for a medium-thick texture that coats the bread in a smooth, even layer without dripping excessively.
Tips for frying evenly and achieving a crunchy exterior:
Maintain a medium flame, and avoid overcrowding the pan. Flip only when one side is crisp and golden.
Flavor variations for the stuffing using peas, cheese, or paneer:
Mix in green peas or grated paneer for added texture. Cheese adds a creamy richness that melts beautifully during frying.
Can I prepare the stuffing in advance?
Yes. The potato mixture can be made a day ahead and stored in the refrigerator.
What’s the best way to keep pakoras crispy for longer?
Place on a wire rack after frying instead of paper towels and serve immediately. Avoid covering them.
Can I air-fry or bake bread pakoras instead of deep-frying?
Yes, though the texture will be slightly different. Brush with oil and bake at 375°F (190°C) until golden, or air-fry in a preheated basket.
Is it possible to make this recipe gluten-free?
Yes. Use gluten-free bread and ensure the gram flour is certified gluten-free.
What to Serve With This Recipe
Pair bread pakoras with vibrant dips like green coriander chutney, tamarind chutney, or classic tomato ketchup for a sweet-spicy balance.
For a complete chai-time experience, serve with masala chai, ginger tea, or even strong filter coffee. The contrast of hot crispy pakora and warm, spiced tea is unbeatable.
To turn these pakoras into a full meal, serve them with a side of chaat masala-dusted cucumber salad or a small bowl of yogurt dip. It’s filling, flavorful, and refreshingly light on the side.
Creative Variations
Add a cheesy twist by layering grated cheese or a cheese slice along with the potato stuffing for a gooey surprise inside.
Spread a layer of green chutney on one slice before adding the potato mix for an extra zing.
Experiment with multigrain or sandwich bread for different textures. You can even try stuffing with leftover sabzi (vegetable curry) for a zero-waste version.
Bread pakora is the kind of snack that delivers on every front — it’s warm, crispy, hearty, and satisfying. Perfect for cozy afternoons, tea-time gatherings, or simply when hunger strikes between meals, this classic Indian treat is endlessly adaptable. Make it your own, serve it fresh, and enjoy the crunch in every bite.
Ingredients
For the stuffing
2 medium or 1 large potato (about 175 grams)
1 teaspoon finely chopped green chilies (or 1 to 2 whole green chilies)
1 tablespoon chopped coriander leaves (cilantro)
2 teaspoons finely chopped mint leaves (optional)
¼ teaspoon red chili powder or cayenne pepper
¼ teaspoon garam masala
½ teaspoon dry mango powder (amchur), or to taste
Salt, to taste
For the batter
1 cup besan (gram flour) – approximately 100 to 110 grams
¼ teaspoon garam masala
¼ teaspoon red chili powder or cayenne
1 to 2 pinches turmeric powder (optional)
½ teaspoon carom seeds (ajwain) – optional
1 pinch asafoetida (hing)
1 to 2 pinches baking soda (optional)
½ to ⅔ cup water, as needed
Salt, to taste
Other ingredients
4 to 5 slices of whole wheat, brown, or white bread
Oil for deep frying – as required
Instructions
Making the Potato Stuffing
Start by boiling or steaming the potatoes until fork-tender. Once they are cool enough to handle, peel and grate them into a mixing bowl. Alternatively, mash them until smooth.
To the grated or mashed potatoes, add chopped coriander and mint leaves, green chilies, red chili powder, garam masala, amchur powder, and salt. Mix thoroughly, ensuring the spices and herbs are evenly distributed throughout the mixture. Taste and adjust seasoning if needed. Set aside.
Preparing the Batter
In a mixing bowl, combine besan, carom seeds, red chili powder, garam masala, a pinch of asafoetida, baking soda (if using), turmeric, and salt. Pour in about ½ cup water and mix well to form a smooth batter. Add more water as needed to reach a medium-thick consistency that will cling to the bread without being overly runny.
When you’re ready to fry, add 1 to 2 teaspoons of hot oil from the frying pan into the batter. Stir well. Then briskly whisk the batter for 1 to 2 minutes to incorporate air, which helps create a light, crisp coating.
Assembling the Pakora
Slice each bread piece into triangles or rectangles as desired. Spread 2 to 3 tablespoons of the prepared potato mixture evenly on one slice. Place another slice over it to form a sandwich and press gently to hold it together.
Carefully dip the stuffed sandwich into the besan batter, making sure it’s fully coated on all sides. Handle gently so the sandwich doesn’t fall apart. Do not soak in the batter for too long, as the bread may become soggy and difficult to fry.
Frying the Bread Pakoras
Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide the batter-coated bread sandwich into the oil.
Fry until golden and crispy on all sides, flipping occasionally for even browning. Remove with a slotted spoon and place on paper towels to absorb any excess oil.
Serve the bread pakoras hot or warm with tomato ketchup, green chutney, or coconut chutney. For a cozy touch, enjoy with a steaming cup of masala chai or ginger tea—especially on a rainy day.
Bread Pakora Recipe
Ingredients
For the stuffing
- 2 medium or 1 large potato about 175 grams
- 1 teaspoon finely chopped green chilies or 1 to 2 whole green chilies
- 1 tablespoon chopped coriander leaves cilantro
- 2 teaspoons finely chopped mint leaves optional
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon garam masala
- ½ teaspoon dry mango powder amchur, or to taste
- Salt to taste
For the batter
- 1 cup besan gram flour – approximately 100 to 110 grams
- ¼ teaspoon garam masala
- ¼ teaspoon red chili powder or cayenne
- 1 to 2 pinches turmeric powder optional
- ½ teaspoon carom seeds ajwain – optional
- 1 pinch asafoetida hing
- 1 to 2 pinches baking soda optional
- ½ to ⅔ cup water as needed
- Salt to taste
Other ingredients
- 4 to 5 slices of whole wheat brown, or white bread
- Oil for deep frying – as required
Instructions
Making the Potato Stuffing
- Start by boiling or steaming the potatoes until fork-tender. Once they are cool enough to handle, peel and grate them into a mixing bowl. Alternatively, mash them until smooth.
- To the grated or mashed potatoes, add chopped coriander and mint leaves, green chilies, red chili powder, garam masala, amchur powder, and salt. Mix thoroughly, ensuring the spices and herbs are evenly distributed throughout the mixture. Taste and adjust seasoning if needed. Set aside.
Preparing the Batter
- In a mixing bowl, combine besan, carom seeds, red chili powder, garam masala, a pinch of asafoetida, baking soda (if using), turmeric, and salt. Pour in about ½ cup water and mix well to form a smooth batter. Add more water as needed to reach a medium-thick consistency that will cling to the bread without being overly runny.
- When you’re ready to fry, add 1 to 2 teaspoons of hot oil from the frying pan into the batter. Stir well. Then briskly whisk the batter for 1 to 2 minutes to incorporate air, which helps create a light, crisp coating.
Assembling the Pakora
- Slice each bread piece into triangles or rectangles as desired. Spread 2 to 3 tablespoons of the prepared potato mixture evenly on one slice. Place another slice over it to form a sandwich and press gently to hold it together.
- Carefully dip the stuffed sandwich into the besan batter, making sure it’s fully coated on all sides. Handle gently so the sandwich doesn’t fall apart. Do not soak in the batter for too long, as the bread may become soggy and difficult to fry.
Frying the Bread Pakoras
- Heat oil in a deep frying pan over medium heat. Once the oil is hot, gently slide the batter-coated bread sandwich into the oil.
- Fry until golden and crispy on all sides, flipping occasionally for even browning. Remove with a slotted spoon and place on paper towels to absorb any excess oil.
- Serve the bread pakoras hot or warm with tomato ketchup, green chutney, or coconut chutney. For a cozy touch, enjoy with a steaming cup of masala chai or ginger tea—especially on a rainy day.
