Nothing matches the charm of hot Bread Pakoras with Masala Chai during a rainy day! Today, let’s make crispy and delicious bread pakoras at home — market-style but healthier.
Ingredients for Bread Pakora
For Batter:
- 3 cups gram flour (besan)
- ½ tsp carom seeds (ajwain)
- ½ tsp turmeric powder
- Salt to taste
- Water (as needed to make batter)
- 2 tbsp hot oil (for crispiness)
- A pinch of baking soda
For Stuffing:
- 3 boiled potatoes, mashed
- 1 tsp cumin seeds
- 1 inch ginger (grated)
- 1-2 green chilies (finely chopped)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp dry mango powder (amchur)
- 1 tsp kasuri methi
- Fresh coriander leaves, chopped
- Salt to taste
For Green Chutney:
- 50 g fresh coriander
- 1-2 garlic cloves
- 1 inch ginger
- 2 green chilies
- 1 tsp roasted cumin powder
- 1 tsp pomegranate seeds (anardana, optional)
- Black salt to taste
- A little water
Other:
- Bread slices (white or brown)
- Oil for frying
👩🍳 How to Make Bread Pakora
Step 1: Prepare the Batter
- In a bowl, add besan, ajwain, turmeric, and salt.
- Add water gradually and whisk to make a thick, smooth batter (no lumps).
- Add 2 tbsp hot oil + a pinch of baking soda. Mix well.
- Rest batter for 15–20 minutes.
Step 2: Make the Chutney
- Blend coriander, garlic, ginger, green chilies, cumin, black salt, and anardana.
- Add little water to make smooth paste.
- Your spicy-tangy chutney is ready.
Step 3: Prepare the Potato Stuffing
- Heat oil in a pan, add cumin seeds, ginger, green chilies.
- Add mashed potatoes. Mix well.
- Add turmeric, coriander powder, red chili, garam masala, kasuri methi, and amchur.
- Mix until aromatic. Cool the stuffing.
Step 4: Assemble Bread Pakora
- Take bread slice, spread green chutney.
- Add potato stuffing evenly. Cover with another bread slice.
- Press gently and cut into triangles.
Step 5: Fry Pakoras
- Dip stuffed bread in batter. Coat well.
- Fry in hot oil until golden and crispy.
- For extra crispiness, fry twice (like market-style).
🍽️ Serving Suggestions
- Serve hot with chutney and masala chai.
- Perfect for rainy evenings, festive gatherings, or tea-time snacks.
🌟 Pro Tips
- Always rest besan batter before frying for fluffy pakoras.
- Fry on medium heat — too low = oily pakoras, too high = raw inside.
- Double-fry for street-style crispiness.
❓ FAQs
Q. Can I use brown bread for pakora?
Yes, both white and brown bread work well.
Q. Why is my pakora oily?
The oil wasn’t hot enough. Always fry at medium-high heat.
Q. Can I make it ahead of time?
Yes, you can prepare stuffing earlier. Fry pakoras fresh before serving.
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