Bread Pakora

Ingredients

• 150 g Potatoes (diced)
• 75 g Frozen peas (thawed)
• 0.5 Onion (diced)
• 2 c. à soupe Fresh cilantro (chopped leaves)
• 1 gousse Garlic (crushed with a little water)
• 1 petit morceau Fresh ginger (grated)
• 0.5 c. à café Turmeric powder
• 1 c. à soupe Chili powder
• 1 c. à soupe Tomato concentrate
• 250 g Chickpea flour (besan)
• 0.5 c. à café Baking soda
• 3 pincées Turmeric powder (for the batter)
• to taste Salt
• 250 ml Water (for the batter)
• 500 ml Vegetable oil (for frying) (neutral oil (sunflower, canola))
• 6 White bread slices (sandwich bread) (cut in half if needed)

Instructions

1. Prepare the pakora batter

   In a bowl, mix the chickpea flour, baking soda, salt and the three pinches of turmeric. Gradually add the water (about 250 ml) while whisking until you obtain a thick batter that coats the back of a spoon.

   Time: PT5M

2. Let the batter rest

   Cover the bowl with plastic wrap and let rest for 10 minutes while you prepare the filling.

   Time: PT10M

3. Prepare the filling ingredients

   Finely slice the onion, cut the potatoes into dice, chop the garlic and ginger, and rinse the peas. Set aside the chopped cilantro.

   Time: PT10M

4. Cook the filling

   Heat 2 tbsp of oil in a pan over medium heat. Add the onion and sauté until translucent. Stir in the potato dice, peas, garlic, ginger, turmeric, chili powder, tomato concentrate and salt. Add 5 tbsp of water, cover and cook for 10 minutes, stirring occasionally. Check that the potatoes are tender, then add the fresh cilantro.

   Time: PT15M

   Temperature: medium heat

5. Assemble the pakoras

   On each slice of bread, spread a generous layer of filling. Place a second slice of bread on top and press lightly. Cut each sandwich into four triangles.

   Time: PT5M

6. Heat the oil for frying

   Pour the frying oil into the pan and heat to 180°C. Test the temperature with a drop of batter: it should rise to the surface immediately.

   Time: PT5M

   Temperature: 180°C

7. Coat and fry the pakoras

   Dip each triangle into the batter, ensuring the edges are well coated. Gently place them into the hot oil. Fry 2‑3 minutes on each side until golden and crispy.

   Time: PT10M

   Temperature: 180°C

8. Drain and serve

   Remove the fried pakoras with a slotted spoon, place them on a plate lined with paper towels and serve immediately, hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

8 g

Carbohydrates

45 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Potatoes: sweet potato
• Instead of Frozen peas: fresh green peas
• Instead of Onion: shallot
• Instead of Fresh cilantro: parsley
• Instead of Garlic: garlic powder
• Instead of Fresh ginger: ginger paste
• Instead of Chili powder: ground chili
• Instead of Tomato concentrate: tomato puree
• Instead of Chickpea flour (besan): lentil flour
• Instead of Vegetable oil (for frying): peanut oil
• Instead of White bread slices (sandwich bread): whole wheat bread

Equipment Needed

• Bowl
• Whisk or wooden spoon
• Deep frying pan
• Spatula or slotted spoon
• Chef's knife
• Cutting board
• Skimmer
• Plate or serving tray
• Measuring spoons
• Measuring cup

Critical Steps — Do Not Skip

• Achieve the right batter consistency (neither too liquid nor too thick).
• Cook the potatoes until tender before assembling.
• Maintain the oil at 180°C for even frying.

Chef Tips from the Video

• Lightly sprinkle chili powder on the pakoras just before serving for extra heat.
• Use slightly stale bread so it absorbs the filling better without falling apart.

Troubleshooting

Storage

Refrigerator: Store the pakoras in an airtight container for up to 2 days. Reheat in the oven at 180°C to restore crispness.

Freezer: Pack the cooled pakoras in a freezer bag; they keep for 1 month. Thaw in the refrigerator then reheat in the oven.

Room temperature: Consume within 2 hours of frying, otherwise they lose their crispness.

Make-Ahead Tips

• Prepare the batter the day before and keep it in the refrigerator; it improves.
• The filling can be cooked ahead of time and reheated before assembling.