Vegan Masala Recipe
Bread Pakora Recipe (Bread Pakoda)
Bread Pakora features crispy, golden-brown slices of bread stuffed with a spiced potato filling, creating a satisfying snack. They are delightful when served warm with green chutney or a simple ketchup.
From the kitchen
What to expect
These Bread Pakoras bring together familiar ingredients with a comforting, spiced filling that warms the heart. They’re perfect for sharing with family and friends.
Serving idea
Best served simply
Pair these Bread Pakoras with simple sides like a fresh salad or a cup of chai.
Cook the recipe
Method
- 1
Steam or boil 1 ½ cups of potatoes just until tender, avoiding mushiness. If using, steam the ¼ cup of green peas along with the potatoes.
- 2
Once cooked, peel and mash the potatoes, placing them in a bowl.
- 3
Heat 1 tablespoon of oil in a pan and sauté the ginger paste, chopped green chilies, and optional curry leaves until aromatic. Turn off the heat.
- 4
Stir in ½ teaspoon of red chili powder, ½ teaspoon garam masala, and ⅛ teaspoon of turmeric. Combine well.
- 5
Add the mashed potatoes, steamed peas, ½ teaspoon salt, and finely chopped coriander leaves to the mixture. Squeeze in some lemon juice to taste and mix thoroughly, adjusting salt as needed.
- 6
Lay out 3 slices of bread on a chopping board. If desired, spread green chutney or your favorite sauce on the bread.
- 7
Spread the potato filling evenly on each of the 3 slices, topping them with another slice of bread. Gently press down and cut each sandwich into two triangles.
- 8
Heat oil in a pan for shallow or deep frying. You can use minimal oil in a nonstick pan.
- 9
In a separate bowl, mix together ¾ cup of gram flour, ½ teaspoon carom seeds, ½ teaspoon red chili powder, ⅛ teaspoon turmeric, and ½ teaspoon salt. Gradually add water to create a batter that’s not too thick or too runny, similar to that for mirchi bajji.
- 10
Test if the oil is ready by dropping in a small amount of batter; it should rise without browning. If it does, it's at the right temperature.
- 11
Coat each sandwich in the batter, letting any excess drip off before gently placing it in the hot oil. Fry a few at a time without crowding the pan.
- 12
Cook on medium heat until golden brown on one side, then turn and fry the other side until crisp and golden. Remove and drain on a colander or kitchen tissue.
- 13
Ensure the oil temperature is suitable for each batch; if necessary, reduce the heat before adding more pakoras.
- 14
Serve the bread pakoras hot with green chutney or sauce.
- 15
For an air fryer preparation, create a slightly thicker batter, dip the sandwiches in it, shake off excess, and place on parchment. Air fry at 200°C (400°F) for 8 minutes, flip gently with a wooden spatula, then air fry for an additional 6 to 7 minutes until crisp and golden.
Gather everything first
Ingredients
- •6 slices bread
- •1 ½ cups potatoes (cubed, about 3 medium)
- •¼ cup green peas (optional)
- •1 tablespoon oil (for tempering)
- •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 for added texture)
- •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 (ajwain or vaamu)
- •Water (as needed)
- •oil (as needed for shallow or deep frying)
A few useful notes
Notes
- •The bread provides a delightful contrast to the soft, spiced potato filling, while the addition of green peas enhances texture and flavor.
- •Leftover pakoras can be stored in an airtight container in the refrigerator, reheating them in an air fryer for extra crispiness enhances texture.
- •These make a versatile snack or appetizer; feel free to adjust spice levels based on your preference.
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