Bread pakora is one of the most popular street food in India. It is crunchy and made with easy stuffed with spiced Potato filling, coated in seasoned gram flour batter, and deep fried. In this recipe, I share regular and sandwich-style bread pakora with special green chutney. Do try this quick and easy street-style recipe with all available ingredients in your kitchen.
ย The key to making tasty bread pakoda at home are
- Firstly, Besan batter has a medium thick consistency and coated the backside of the spoon very well. Also, whisk besan batter for 2-3 minutes, so air particles incorporate into it and help to make fluffy bread pakora.
- For the masala, cool down boiled potatoes completely, so they become dry and no moisture in it and masala become dry. Also, the stuffing can be easily extended with a mixture of other vegetables apart from just potatoes.
- I would recommend using normal white sandwich bread slices for this recipe. wholemeal or multi-grain bread slices would also work but white bread is more preferred.
- Deep fry these bread pakoda immediately after soaking in besan batter. also, avoid soaking it at repeated intervals otherwise it may turn soggy.
- Lastly, bread pakoda tastes great when it is slightly spicy and served hot.
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Recipe video
Bread pakora recipe | street style bread pakoda recipe | stuffed bread pakora | bread bhajji recipe
Ingredients
For batter
- 2 cup besan - gram flour
- Salt to taste
- ยผ tsp turmeric powder
- Pinch of hing
- 1 +1/4 cup water or as required
- ยผ tsp baking soda
- 1 tbsp hot oil
For aloo masala
- 5 medium size boiled potatoes
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- 2-3 chopped green chilli
- 1 tsp ginger paste
- Pinch of hing
- ยฝ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander pwder
- 1/2 ts garam masala
- Salt to taste
- 1 tbsp lemon juice
- Some coriander leaves
For green chutney
- 1 big bunch of coriander leaves
- 1 inch ginger
- 3-4 garlic cloves
- 4 green chilli
- ยผ tsp cumin seeds
- 7-8 curry leaves
- Salt to taste
- 2 tbsp nylone sev
- 1 tbsp lemon juice
- 1 tsp sugar
- Some ice cubes
Other ingredient
- Bread slices
- Tomato sauce
- Oil for deep frying
Instructions
Making besan batter
- in a mixing bowl, add the besan & other ingredients of the batter and mix well.
- add water gradually to make a smooth batter make sure there should not be any lumps.
- Use a whisk to whisk the batter nicely, whisk for at least 4-5 minutes, makes sure the consistency of the batter should not be too thick or too thin, it should be in flowy consistency.
- Once whisked well, let the batter rest for a minimum time of 15-20 minutes.
Making green chutney
- In mixture jar, add coriander leaves, ginger, garlic, green chilli, cumin seeds, salt, curry leaves, nylone, lemon juice, sugar and some ice cubes.
- Grind it into smooth paste. Green chutney is ready. keep it aside.
Making aloo masala
- In a mixing bowl, mash boiled potatoes and keep it aside.
- Now in a pan, add oil, cumin seeds, coriander seeds, chopped green chilli, ginger and hing.Sautรฉ for a minute.
- Now, lower the flame and add turmeric powder, red chilli powder, coriander powder, garam masala and some water.mix well and sautรฉ masala till oil separate from its sides.
- Switch off the gas and add tempering into boiled potatoes.
- Also add salt, some coriander leaves and lemon juice . mix well.
- Aloo masala is ready.
Making bread pakora
- Firstly, take a 2 bread slices, spread chutney on one slices and tomato ketchup on another slices.
- Spread masala on one slices and join two slices. Cut into two parts and keep it aside.
- For sandwich bread pakora, cut bread into round shape and remove its sides.
- Spread green chutney on one round bread and close it with second bread slices. Then spread masala on upper and lower part of bread sandwich (refer video).
- Now, Set oil on medium heat for deep frying, whisk the batter once again and add hot and baking soda in it. Mix well.
- Coat the bread pakora with besan batter.
- Add coated pakora in hot oil for deep frying, deep fry in hot oil on medium-high flame until the patties take their shape, further lower down the heat and fry until they are crispy & golden brown in color.
- Now drain off over wire rack and fry all pakora into same way.
- Enjoy bread pakora with fried chilli and chutneys.
Notes
For batter
- the batter has a medium thick consistency and coated the backside of the spoon very well.
- whisk the batter for 2-3 minutes, so air particles incorporate into the batter and make it fluffy.
- rest batter of 15-20 minutes, so besan (gram flour) is soaked properly.
- cool down boiled potatoes completely so there will be no moisture in them.
- Use ice cubes or cold water while grinding chutney
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