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.