Bread Pakoras

Why make this recipe

Bread Pakora is a popular snack in India, especially during rainy days or chilly evenings. This crispy and spicy treat is loved by many for its delightful crunch and savory filling. Making Bread Pakora at home is easy and cost-effective. Plus, you can customize the filling according to your taste, which makes it even more appealing!

How to make Bread Pakora

Ingredients:

• 6 slices bread
• Oil (as needed for shallow or deep frying)
• 1 ½ cups potatoes (cubed, 3 medium)
• ¼ cup green peas (optional)
• 1 tablespoon oil
• 1 sprig curry leaves (optional)
• 1 pinch asafoetida (hing)
• 2 green chilies (chopped)
• 1 teaspoon ginger paste
• 3 tablespoons coriander leaves (finely chopped)
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• ⅛ teaspoon turmeric
• ½ teaspoon salt (adjust to taste)
• 1 tablespoon lemon juice (or as needed)
• ¾ cup gram flour (besan) (can use coarse besan for crunch)
• 2 to 3 tablespoons rice flour (or cornstarch)
• ½ teaspoon red chili powder
• ⅛ teaspoon turmeric
• ½ teaspoon salt (adjust to taste)
• ½ to ¾ teaspoon carom seeds (or ajwain or vaamu)
• Water as needed

Directions:

1. Make Stuffing:

   • Boil the cubed potatoes until soft. Drain and mash them in a bowl.
   • In a pan, heat 1 tablespoon oil. Add curry leaves (if using) and asafoetida.
   • Add chopped green chilies, ginger paste, and sauté for a minute.
   • Add the mashed potatoes, green peas, and spices (red chili powder, garam masala, turmeric, salt). Mix well.
   • Add lemon juice and coriander leaves. Mix again and set aside to cool.

2. How to Make Bread Pakora:

   • Take a slice of bread, cut off the edges if you like, and spread a layer of the potato stuffing on it.
   • Cover it with another slice of bread and press gently.
   • In a bowl, mix besan, rice flour, spices, and enough water to make a thick batter.
   • Heat oil in a pan. Dip the stuffed bread in the batter and coat well on both sides.
   • Fry in hot oil until golden brown and crispy on both sides. Remove and drain on paper towels.

3. Bread Pakora in Air Fryer:

   • Preheat your air fryer to 200°C (390°F).
   • Dip the stuffed bread in the batter and place them in the air fryer basket.
   • Spray lightly with oil and cook for about 10-12 minutes until they are crispy and golden.

How to serve Bread Pakora

Serve your delicious Bread Pakoras hot with mint chutney or tomato ketchup. They make a great snack for tea time or as an appetizer before a meal.

How to store Bread Pakora

If you have leftover Bread Pakoras, let them cool completely and store them in an airtight container in the refrigerator. They can be reheated in an oven or air fryer to regain their crispiness.

Tips to make Bread Pakora

• For extra crunch, mix in some crushed cornflakes or breadcrumbs into the batter.
• Feel free to add more vegetables or spices to the potato filling to enhance the flavor.
• Make sure the oil is hot enough before adding the Bread Pakoras; this prevents them from becoming soggy.

Variation

You can also make Bread Pakora using different fillings, such as paneer, mixed vegetables, or even a spicy nut mixture. Each variation brings a unique flavor twist!

FAQs

1. Can I make Bread Pakora gluten-free?
Yes, you can use gluten-free bread and gram flour to make a gluten-free version of Bread Pakora.

2. How do I make the filling spicier?
Increase the amount of green chilies or add red chili flakes to the potato mixture for more heat.

3. Can I bake Bread Pakora instead of frying?
Yes, you can bake them in the oven. Coat them with a little oil and bake until crispy at 200°C (390°F) for about 15-20 minutes, flipping halfway through.

Bread Pakora

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• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

A popular Indian snack made from bread filled with spiced potato and peas, deep-fried to a crispy golden brown.

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Ingredients

• 6 slices bread
• Oil (as needed for shallow or deep frying)
• 1 ½ cups potatoes (cubed, 3 medium)
• ¼ cup green peas (optional)
• 1 tablespoon oil
• 1 sprig curry leaves (optional)
• 1 pinch asafoetida (hing)
• 2 green chilies (chopped)
• 1 teaspoon ginger paste
• 3 tablespoons coriander leaves (finely chopped)
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• ⅛ teaspoon turmeric
• ½ teaspoon salt (adjust to taste)
• 1 tablespoon lemon juice (or as needed)
• ¾ cup gram flour (besan)
• 2 to 3 tablespoons rice flour (or cornstarch)
• ½ teaspoon red chili powder
• ⅛ teaspoon turmeric
• ½ teaspoon salt (adjust to taste)
• ½ to ¾ teaspoon carom seeds (or ajwain)
• Water as needed

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Instructions

1. Boil the cubed potatoes until soft. Drain and mash them in a bowl.
2. In a pan, heat 1 tablespoon oil, add curry leaves and asafoetida (if using).
3. Add chopped green chilies and ginger paste, sauté for a minute.
4. Add mashed potatoes, green peas, and spices. Mix well.
5. Add lemon juice and coriander leaves. Mix again and set aside to cool.
6. Take a slice of bread, spread a layer of potato stuffing, and press another slice on top.
7. In a bowl, mix besan, rice flour, spices, and enough water to make a thick batter.
8. Heat oil in a pan, dip the stuffed bread in the batter, and coat well on both sides.
9. Fry in hot oil until golden brown and crispy. Remove and drain on paper towels.
10. For the air fryer method, preheat to 200°C (390°F), dip the stuffed bread in batter, place in the air fryer basket, spray with oil, and cook for about 10-12 minutes.

Notes

Serve hot with mint chutney or tomato ketchup. For extra crunch, you can mix in crushed cornflakes or breadcrumbs into the batter.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Frying
• Cuisine: Indian