Bread Pakora (2 Ways) – Potato Stuffed & Plain Bread Pakoda


Bread Pakora is a popular and tasty snack of deep fried bread fritters from the North Indian Cuisine, especially Punjabi Cuisine. I share two ways of making Punjabi style bread pakoda recipes in this recipe post.

bread pakora

  1. Stuffed Bread pakora – Made with a stuffing of mashed & spiced potatoes, dipped in gram flour batter and then deep-fried.
  2. Plain Bread Pakora made without stuffing Simply batter coated and deep fried.

Both the recipes can be made easily. The stuffed bread pakora recipe has some preparation to be done while the plain bread pakoda recipe is a breeze to make.

What is Bread Pakoda

In English you can simply call Bread Pakoda as Bread Fritters. Note that these are savory fritters and not sweet.

A simple bread pakoda would have halved bread slices dipped and coated in gram flour batter and deep fried.

The bread pakoda sold on the street side stalls and restaurants in India have the spiced tangy mashed potato stuffing. You can even add some steamed green peas of paneer (firm cottage cheese) to the potato stuffing.

Typically carom seeds (ajwain) and a few spices are added to the batter. Carom seeds give a nice aroma and also help in digestion. You can even add a pinch of asafoetida (hing), grated or chopped ginger in the batter – both of which help in digestion.

Bread pakora is a favorite breakfast and tea time snack at our home. We love these bread fritters and enjoy it with a sweet tangy dipping sauce or a spicy chutney accompanied with a cup of hot Indian masala chai.

In fact my fond memories of bread pakora are of course having them on street-side stalls and also having these during the weekend for breakfasts.

bread pakoda

Tips for Best Bread Pakoda

  1. Potatoes: Use potatoes which have a hight starch content like Idaho or Russet potatoes. You don’t want to use potatoes which are new potatoes or having a gluey gummy texture.
  2. Gram Flour: Most Indian fritter recipes are made with Gram Flour which is flour made from husked and split chana dal. Chana dal is also called as bengal gram. Basically these are brown chickpeas which have been hulled and split. That said, you can even use chickpea flour which is made from white chickpeas (garbanzo beans or kabuli chana).
  3. Spices and Herbs: You can make a number of variations in the recipe by adding different combinations of spices and herbs both in the batter as well as in the potato stuffing. Fresh herbs like mint leaves, cilantro (coriander leaves), ginger, garlic and spices like green chillies, ground cumin or ground coriander powder, red chilli powder, black pepper powder, curry powder or garam masala can be added.
  4. Oily Pakoda: To avoid oily pakoda, fry at medium heat in the oil. Do not fry on a low heat as then the pakoda will absorb more oil. Frying on a high heat will cook and brown the batter from outside leaving the insides raw and uncooked.
    Pro tip: Adding 1 to 2 teaspoons hot oil to the batter helps in making the pakoda crisp and reduces the oil absorption.
  5. Batter Consistency: For the batter make a medium consistency batter. A thick batter will be dense and not have a soft, fluffy outer texture. A thin batter will make the pakoda soggy by absorbing too much oil.
  6. Scaling: You can easily halve or double the recipe.

How to make Potato Stuffed Bread Pakora

Preparing the Potato Filling

1. Boil or steam 2 medium-sized or 1 large potato in a pressure cooker or steamer till they are completely cooked. When the potatoes become warm, then peel it. Grate and keep aside. You can also mash and keep aside.

a) Cooking potatoes in a stove-top 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.

b) 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.

c) Cooking in an Instant Pot: Rinse and place the potatoes in the inner steel insert of the Instant Pot. Add enough water just about covering the potatoes. Pressure cook on high for 8 to 10 minutes. Give a quick pressure release (QPR) after 5 to 7 minutes. Check to see if the potatoes are cooked. If underdone, then pressure cook for some more minutes. Remove the potatoes with pasta tongs. Let them become warm or cool at room temperature. Then peel and mash.

bread pakoda recipe stuffing

2. Add 1 tablespoon chopped coriander leaves, 2 tablespoons chopped mint leaves, 1 to 2 green chillies (finely chopped), ¼ teaspoon red chilli powder, ¼ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder) and salt as per taste to the grated potatoes. Substitute ½ teaspoon lemon juice for dry mango powder.

bread pakoda recipe stuffing

3. Mix the spices & herbs very well with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.

stuffing for bread pakoda recipe

Making Bread Pakora Batter

4. In a bowl, take 1 cup besan (gram flour), ½ teaspoon carom seeds (ajwain), ¼ teaspoon red chilli powder or cayenne pepper, 1 to 2 pinches turmeric powder, ¼ teaspoon garam masala powder, 1 pinch asafoetida (hing) and salt as required. Add 1 to 2 pinches of baking soda to the batter. Adding baking soda is completely optional but it helps in making the outer batter coating of the pakoda light and fluffy.

batter for bread pakoda recipe

5. 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. Overall you can add ½ to ⅔ cup of water depending on the quality and texture of the flour.

batter for bread pakora recipe

6. To the batter, add 1 to 2 teaspoons of hot oil when you keep the oil for deep frying on the stove-top. Mix well. Whisk briskly non-stop for 1 to 2 minutes to incorporate some air in the batter. Keep the ready batter aside.

batter for bread pakora recipe

Assembling Bread Pakora

7. On the chopping board, slice the bread into triangle or rectangle slices.

making bread pakoda recipe

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

preparing bread pakoda recipe

9. Cover this potato stuffed slice with another slice. You now have a triangular bread sandwich. Just slightly press the sandwich.

making bread pakoda recipe

Frying Bread Pakora

10. Heat the oil for deep frying 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.

frying pakora - bread pakora recipe

11. Take the entire sandwich in your hand and dip it in the besan batter.

making bread pakora

 12. 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.

You can hold the batter bowl in your left hand and then bring it near the pan or kadai having the oil. Take the bread and gently coat it with the batter. Slid off the extra batter on the edges of the bowl and then move the batter coated bread from the bowl to the pan or kadai having the hot oil. Place the batter coated bread gently in the hot oil.

making bread pakoda

13. Gently slid the besan batter coated bread sandwich in the oil. Be careful while placing the batter coated bread in hot oil. Place gently.

making bread pakoda

14. 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 on a medium to medium-high flame.

making bread pakora

15. When one side is light golden, gently turn over and fry the second side. Be careful when turning over as these are heavy. So turn over gently and carefully.

making bread pakora

16. Gently flip a couple of times more and fry on a medium to medium-high flame till they are crisp and golden brown.

making bread pakora

17. Remove the crisp and golden fried pakora with a slotted spoon draining the extra oil.

making bread pakora

18. Place the fried bread pakora on kitchen absorbent tissues so that excess oil is absorbed. In the same way, fry the remaining bread pakoda and place them too on kitchen paper towels to remove excess oil.

bread pakora

19. 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.

bread pakora


Few more Bread Snacks Recipes
  • Bread roll – Crisp and tasty fried bread roll with a soft spiced mashed potato filling.
  • Bread Upma – An easy and quick variation of upma made with bread.
  • Bread pizza – A variation of pizza with bread and cooked on a frying pan or skillet.
  • Grilled sandwich – Easy & healthy veggie grilled sandwich.

This recipe post from the archives has been republished and updated on 22 May 2020.

If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

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.

Prep Time 25 mins

Cook Time 40 mins

Total Time 1 hr 5 mins


Cuisine Indian

Course: Breakfast, Snacks

Difficulty Level: Moderate


Servings 3

Units

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Plain Bread Pakora

Like I have mentioned above Plain Bread Pakora is a quick delicious snack of bread coated with spiced gram flour batter and then deep-fried. This pakoda is made without any stuffing.

For the recipe you can use any type of bread. But let me tell you pakoda made with White Bread tastes the best. However, for a wholesome option, you could use Brown Bread, Wheat Bread, multi grain bread, wheat germ bread or Wheat Sandwich Bread etc.

Serve Plain Bread Pakora with any chutney or dip like sweet tamarind dates chutney or mint coriander chutney or even coconut chutney or tomato ketchup or mint chutney.

How to make Plain Bread Pakoda

1. In a mixing bowl, take all the dry ingredients – 1 cup gram flour (besan), ½ tsp carom seeds (ajwain), ½ tsp red chili powder, ¼ tsp garam masala powder and two pinches of baking soda. Add salt as required.

ingredients for bread pakora recipe

2. Add the wet ingredients – ½ tsp oil and water to make a medium thick batter. Add water in parts and about ⅔ to ¾ cup water or as required.

making bread pakora batter

3. Whisk to a smooth batter without any lumps.

making bread pakora batter

4. Slice the bread slices in rectangles or triangles.

bread slices for bread pakora recipe

5. Dip each slice in the batter and evenly coat it with the batter.

bread slices for bread pakora recipe

6. Place the batter coated bread slice in medium hot oil for frying. Also, add a few more batter coated slices.

frying bread pakora recipe

7. Fry the pakoras on medium hot oil turning over a couple of times to ensure even cooking and browning.

frying bread pakora recipe

8. Fry till crisp and golden.

frying bread pakoras

9. Remove with a slotted or perforated spoon and drain as much oil as possible.

fried bread pakoras

10. Place them on kitchen paper towels to drain excess oil.

fried bread pakoras

11. Sprinkle a bit of chaat masala on them. Serve Plain Bread Pakoda hot with tomato ketchup or coriander chutney or sweet tamarind chutney or any chutney or dip of your choice.

plain bread pakoda, easy bread pakoda

This plain bread pakoda is a delicious snack of bread coated with spiced gram flour batter and then deep-fried in oil.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins


Cuisine Indian

Course: Breakfast

Difficulty Level: Moderate


Servings 4

Units

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