Crispy Bread Pakora Recipe – Street-Style at Home
Bread pakora is a popular snack or street food of North India. It has crispy layers of bread coated in gram flour and is stuffed with a spicy potato filling that tastes as appetizing as it looks. This crispy bread pakora recipe becomes a filling breakfast, a good party starter, an amazing evening snack, a perfect lunch-box idea, or even a cozy monsoon treat. So, what are you waiting for? Try this street-style pakora at home with this easy recipe.
About bread pakora
When it comes to pakoras, bread pakora comes at the top of the list in taste and texture. From street stalls to every single home, and even restaurants knows this pakora story well. What makes it different from others, and why it’s more popular, is its appealing texture and delicious filling.
The bread slices are divided into equal halves, stuffed with spicy potato filling, and coated with a gram flour batter, then deep-fried until crunchy.
It’s not necessary for bread pakoda to be made with only potato filling; it can be substituted with grated paneer filling, mozzarella cheese, steamed veggies (carrot, peas, capsicum, tomatoes), and green chutney. Meanwhile, a plain bread variation is also prepared, where the bread slices are dipped in batter and fried until crunchy.
My recipe includes a simple boiled potato filling with a combination of some herbs and spices. This is our favorite aloo bread pakora, and my mother always prepares it for guests, festivals, or any special occasion.
Bread is everyone’s favorite food; like my baby brother, you can try the veg sandwich or bread rolls on my blog.
Ingredients
- Bread Slices- White, brown, or sandwich bread can all be used. Avoid using soft bread.
- Potatoes- Mash them until smooth for filling.
- Green Chili- Finely chopped for a little heat.
- Coriander Leaves- Add for freshness.
- Spices- I have used coriander powder, amchur powder, garam masala, and red chili powder in the potato filling.
- Salt- Adjust according to taste.
- Gram Flour (Besan)- Used to form a pakora coating.
- Carom Seeds (Ajwain)- It adds a classic aroma to the batter.
- Water- Add gradually to make a batter.
- Oil- For deep-frying the pakoras.
How to make crispy bread pakora recipe
1. Mash or grate the boiled potatoes in a mixing bowl.
2. Now add 1 tsp coriander powder, 1/4 tsp garam masala powder, 1/2 tsp amchur powder, 1 tsp salt, 2 green chilies, and 1 tbsp chopped coriander leaves.
3. Mix all of them well, and the potato stuffing is ready.
4. Now take the bread slices and cut them into equal halves.
5. Put a spoonful of filling in one half. You can also spread the green chutney before putting the stuffing.
6. Next, cover that filling with another half properly. Fill all remaining slices like that.
7. Then prepare batter in another bowl by taking 1 cup of gram flour.
8. Add 1 tsp carom seeds, 1/8 tsp turmeric, 1/4 tsp red chili powder, and 1/2 tsp salt.
9. Next, add water gradually and whisk it to make a lump-free, thick, smooth batter. Remember to whisk in one direction so that the pakora gets fluffy.
10. Now dip the stuffed bread into the batter carefully by holding it through its edges.
11. Coat it well with the batter on all sides.
12. Now heat the oil in a kadai on medium heat. When it’s at a medium-hot temperature, add the coated bread.
13. Fry it for a minute on one side, then flip it and fry it on both sides until it turns golden or crispy.
14. When it gets a golden color, remove it with a strainer so the excess oil drips into a kadai. Now fry the remaining batches.
Serve bread pakora hot and fresh with mint-coriander chutney or sweet tamarind chutney for a delicious combination of spicy and tangy flavours. It also makes a perfect tea-time evening snack with a cup of hot masala chai.
Other pakora recipes that can be tried for different taste variations:
Pro Tips
» Filling- Use completely cool potatoes; warm potatoes can make the filling soft. If you want, you can add some other steamed vegetables to the filling of your choice. Also, you can sauté the filling in oil, mustard seeds, and onion to make it more flavorful.
» Coating- Add water gradually while making the batter; make sure there are no lumps, and it should be thick enough to coat the bread evenly. Also, whisk it in only one direction, as it helps you get fluffy bread pakora.
» Dipping- Dip each stuffed bread quickly in the batter; when they coated well on all sides, remove it immediately. Too much batter on pakoras can make them heavy.
» Oil Consistency- The oil should be hot enough to fry the pakora. You can check the consistency by dropping a small ball of batter; if gets quickly up without get browing, it means it’s the right temperature. If the oil is too cold, the pakoras get soggy with oil.
» Frying- Don’t overcrowd the kadai at once; fry only one pakora at a time so that it cooks evenly and becomes crispy. If your kadai is large, then you can fry two to three pakoras at a time.
Crispy Bread Pakora Recipe – Street-Style at Home
Ingredients
For Stuffing
- 2 Boiled potatoes
- 1 tbsp chopped coriander leaves
- 2 green chilies, finely chopped
- 1 tsp coriander powder
- ¼ tsp garam masala
- ½ tsp amchur (dried mango powder)
- ½ tsp salt
For Coating
- 1 cup gram flour
- ½ to 1 cup water
- â…› tsp turmeric powder
- ¼ tsp red chili powder
- 1 tsp carom seeds (ajwain)
- ½ tsp salt
Other ingredients
- 6 slices of bread
- oil for frying
Instructions
- Peel the potatoes and grate them in a mixing bowl.
- Then add all the ingredients mentioned in the stuffing section.
- Mix well. Do a taste test; if it tastes less salty, add more. The stuffing is ready.
- Now take a slice of bread and cut it into equal halves.
- Then place a spoonful of stuffing on one half and cover it with the other half of the sliced bread.
- Now prepare a coating for bread slices. Add gram flour, salt, red chili, carom seeds, and turmeric.
- Then add water gradually and whisk it in the same direction till it becomes smooth.
- When the batter gets a smooth, thick consistency, it is ready.
- Next, dip the stuffed bread into the gram flour batter so that it is coated well on all sides.
- Heat the oil in a kadai over high heat. When it is heated, add the coated, stuffed bread.
- After a minute, flip it over and fry until light golden.
- Again, turn and fry on the other side until it gets crunchy.
- When it gets a golden color, remove and place on kitchen paper.
- Serve it hot and fresh.
Notes
- Use completely cool potatoes in the filling.
- Make sure the batter is completely lump-free.
- Fry the pakoras in batches to cook them evenly.
