Bread Pakora Recipe (Stuffed Bread Pakoda)
Learn to make crispy and spicy Bread Pakora, a classic Indian snack made with stuffed bread slices dipped in gram flour batter and fried to golden perfection.
Bread Pakora is a popular North Indian street food and a crispy, deep-fried snack made by stuffing spiced mashed potatoes (aloo) between bread slices, dipping them in a seasoned gram flour batter, and frying until golden brown. If you’re wondering how to make aloo bread pakora, read this step-by-step recipe guide. These stuffed aloo bread pakoras are crispy on the outside, soft and flavorful inside making them ideal snack. In this recipe, I’ll show you how to prepare Indian bread fritters with simple pantry ingredients, how to get the batter just right, and how to fry them to perfect crispy pakoda. You can pack them with a small box of chutney or ketchup for kids’ lunchboxes, trips. They’re easy to carry and stay crisp for a while.
Ingredients and Substitutes
- Gram flour (Besan) – This is the main ingredient for the pakora batter. It gives that crispy, golden crust. You can’t really substitute this if you want authentic taste, but in a pinch, chickpea flour works too.
- Boiled and mashed potatoes – These form the base of the stuffing. I prefer starchy potatoes (like regular Indian aloo) because they mash easily and hold shape well.
- Bread – I usually use white sandwich bread because it’s soft and holds the filling well. You can use whole wheat bread, but the texture will be slightly different. Avoid breads with holes (like sourdough) as the batter may not stick properly.
- Onion – Adds a bit of crunch and sweetness to the stuffing. If you’re fasting or don’t like onions, you can skip it.
- Green chilies – For heat. I usually adjust based on who I’m cooking for. If you want it mild, use just one or skip it entirely.
- Coriander leaves – I always use fresh dhania in the filling and batter as it adds brightness and aroma. Parsley doesn’t work the same, so skip if unavailable.
- Cumin powder – Adds a nice earthy, roasted flavor to the stuffing. If you don’t have cumin powder, dry roast cumin seeds and crush them roughly.
- Coriander powder – Gives depth and a mild citrusy tone. I use it in most North Indian potato fillings.
- Carom seeds – I always add carom seeds because it helps with digestion and gives a subtle earthy flavor that complements fried food. If you don’t have caron seeds, you can skip it or use a pinch of cumin seeds.
- Turmeric powder – Adds a lovely yellow color and a warm, earthy undertone. It’s optional, but I prefer it for that traditional look and mild flavor.
- Salt to taste – A basic seasoning essential to bring out all the flavors. Start with 1/2 teaspoon and adjust as needed.
- Water – To make a smooth batter. I usually whisk for 4–5 minutes to aerate the batter a bit—it helps make the coating light and fluffy. Don’t add all the water at once—pour gradually to get medium consistency (not too thick, not runny).
- Garam masala – A must for that classic street-style flavor. If you don’t have garam masala, you can use chaat masala for a different twist.
- Turmeric powder – Just to give the filling a nice golden tone.
- Dry mango powder – It is called amchur in hindi language. This adds a tangy kick, which I love. If you don’t have it, use a few drops of lemon juice as a substitute.
- Paneer (Cottage Cheese) – I add paneer when I want the pakoras to be extra rich and filling. Skip if you want a simpler version or replace with grated cheese for a fusion twist.
- Red chutney – I use garlic or tamarind chutney for that sweet-spicy flavor. If you don’t have it, tomato ketchup can work in a pinch.
- Green chutney – Made from mint and coriander, this adds freshness and spice. You can skip it or use pesto for a fusion version, though the flavor changes.
- Cooking oil – You need enough oil to deep-fry the bread pakoras. I use sunflower oil or groundnut oil because they have a neutral flavor and high smoke point. Avoid mustard oil unless you’re used to its strong taste.
Tips for Making Bread Pakora
When making bread pakora, always start with a smooth, lump-free gram flour batter perfect for coating the bread. Whisking the batter to the right consistency is key for creating golden, crunchy bread fritters that are soft inside and perfectly crisp outside after frying. Adding spices like turmeric power, cumin, and coriander enhances the authentic Indian flavor and ensures a crispy coating on the bread slices.
The spicy potato filling is the heart of bread pakora. Boiled and mashed potatoes combined with finely chopped onions, green chilies, coriander, and aromatic Indian spices create a tangy and flavorful pakora stuffing. For an extra twist, you can add thin paneer slices to make this classic Indian street food a protein-rich option for breakfast, evening snacks, or monsoon treats. Spread chutney on both slices of bread, cut the sandwich as desired.
d.When deep frying bread pakora, make sure the oil is hot but not smoking. Dip each stuffed bread slice fully into the gram flour batter before sliding the bread pakora carefully into the hot oil to avoid splashes. Fry the bread pakoras until golden brown and crispy on all sides, turning them gently to ensure even cooking. Draining on a paper towel helps remove excess oil while keeping them crisp and light. By following these simple tips, you can make restaurant-style bread pakoras right at home with consistent results every time.
Serving Suggestions for Bread Pakora
Bread pakoras are perfect when served hot with a steaming cup of masala chai or adrak wali chai (ginger tea). Place a large pakora between burger buns or pav, along with fresh lettuce, onions, and either spread mayo or green chutney on the bread to make it a stuffed sandwitch. This easy Indian snack recipe is perfect during monsoon evenings or chilly winters, offering a comforting and flavorful snack experience.
You can also serve bread pakoras with a variety of chutneys, such as fresh green chutney, tangy tamarind chutney, or spicy garlic chutney. Create Indian street pakora chaat snack by chopping the pakoras and layering them with curd, sev, chopped onions, chutneys, and coriander leaves for a tangy and crunchy snack for breakfast, tea-time, or festive gatherings.
For lighter or party-style servings, pair it with a simple onion-cucumber-tomato salad sprinkled with chaat masala and lemon juice, or cut them into bite-sized triangles and serve on a platter with chutneys, garnished with sev, coriander, and pomegranate seeds.
Frequently asked questions
Yes, you can make the plain version. It is simply a slice of bread dipped in seasoned gram flour batter and deep-fried. However, stuffed bread pakora (with aloo filling) is more flavorful and commonly enjoyed.
You can use white sandwich bread because it’s soft, absorbs the batter well, and fries evenly. You can also use whole wheat or multigrain bread, but the texture may be slightly denser. Avoid sourdough or breads with large holes.
Yes, you can try shallow frying with less oil in a non-stick pan, or you can even air fry them. However, the traditional crispiness may be slightly reduced.
Recipe Card
Bread Pakora Recipe (Stuffed Bread Pakoda)
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Frying pan
- 1 Slotted spatula
Ingredients
- 1 cup gram flour besan
- ½ tsp carom seeds ajwain
- ¼ tsp turmeric powder
- Salt to taste
- 2 tbsp fresh coriander leaves chopped
- ¾ cup water adjust as needed
- 2 medium potatoes boiled and mashed
- 1 small onion finely chopped
- 2 green chilies finely chopped
- 2 tbsp coriander leaves chopped
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp garam masala
- A pinch of turmeric powder
- ½ tsp dry mango powder amchur
- 8 slices of sandwich bread
- 4 tsp green chutney
- 4 tsp red chutney like garlic/tamarind
- 100 g paneer optional, cut into thin slices
- Cooking oil for deep frying, approx. 1.5 to 2 cups
Instructions
- To prepare bread pakora, start by adding 1 cup gram flour (besan) to a mixing bowl and flavoring it with ½ teaspoon carom seeds, ¼ teaspoon turmeric powder, salt to taste, and 2 tablespoons chopped coriander leaves for an aromatic base.
- Gradually whisk in about ¾ cup water for five minutes until the besan forms a smooth, lump-free batter with medium consistency, thick enough to coat the bread but not too watery.
- Next, make the filling by combining 2 medium-sized boiled and mashed potatoes with 1 small finely chopped onion, 1–2 finely chopped green chilies (adjust to taste), 2 tablespoons chopped coriander leaves, and salt. Into this potato mixture, add ½ teaspoon cumin powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, ½ teaspoon turmeric powder, and ½ teaspoon dry mango powder (amchur), then mix thoroughly to create a spicy, tangy stuffing for the pakoras.
- Take 2 slices of sandwich bread, spread 1 teaspoon of chutney (like garlic or tamarind) over one slice, evenly spread the prepared potato stuffing on top, and if desired, add thin paneer slices for extra richness.
- Place the second slice of bread over it, press gently, and cut the sandwich diagonally or vertically to form smaller portions.
- Heat about 1.5 to 2 cups of cooking oil in a deep frying pan or kadai, and once hot, dip each stuffed bread piece fully into the gram flour batter so it is well coated. Carefully slide the coated bread into the hot oil and fry on medium flame until the pakora turns crispy and golden brown on all sides.
- Once done, drain the bread pakoras on a paper towel to remove excess oil and serve them hot with mint chutney, tamarind chutney, or tomato ketchup. These crunchy stuffed bread fritters make the perfect evening snack for rainy days, a filling Indian breakfast, or a delightful tea-time treat.
Notes
- For extra crispiness, add 1 tsp rice flour to the batter.
- You can use brown bread or multigrain bread for a healthier version.
- Paneer is an optional ingredient but adds richness and protein.
- Note: Actual calories may vary depending on oil absorption, bread type, and whether paneer is added or not. Using paneer adds about 40–50 kcal extra per piece.
