**Ek din phele prepare hona padta hai **
**Ek din phele prepare hona padta hai😆** is a easy Indian recipe that serves 2. 350 calories per serving. Recipe by Ekta@thisside🌼 on YouTube.
Prep: 30 min | Cook: 10 min | Total: 50 min
Cost: $17.50 total, $8.75 per serving
Ingredients
- 4 medium Potatoes (boiled, peeled and cut into cubes)
- 1 medium Onion (finely chopped)
- 1 tsp Ginger (finely chopped)
- 2 tbsp Cilantro (fresh coriander) (finely chopped)
- 1 small Green Chili (finely chopped (adjust to heat preference))
- 1 tsp Salt
- 0.5 tsp Red Chili Powder
- 0.5 tsp Coriander Powder
- 0.25 tsp Turmeric Powder
- 100 g Paneer (cut into small cubes)
- 4 pieces Bread Slices (thick slices, preferably white or whole‑wheat)
- 2 tbsp Green Chutney (store‑bought or homemade cilantro‑mint chutney)
- 2 tbsp Sweet Chutney (tamarind‑date or mango chutney)
- 1 cup Besan (Gram Flour) (sifted)
- 0.5 cup Water (adjust to a smooth batter consistency)
- 2 cup Oil (for deep frying (vegetable or canola oil))
Instructions
Boil Potatoes
Place the 4 medium potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Cook until tender (about 12‑15 minutes), then drain, peel and cut into bite‑size cubes.
Time: PT15M
Prepare Vegetables
While potatoes are boiling, wash the onion, ginger, cilantro, and green chili. Finely chop the onion, ginger, cilantro and chili.
Time: PT5M
Season the Potato Mix
In a mixing bowl combine the boiled potato cubes, chopped onion, ginger, cilantro, chili, 1 tsp salt, ½ tsp red chili powder, ½ tsp coriander powder and ¼ tsp turmeric powder. Mix gently until evenly coated.
Time: PT5M
Make Besan Batter
In a small bowl whisk together 1 cup sifted besan, ½ cup water, a pinch of salt and a pinch of turmeric until smooth. The batter should be pour‑able but not too thin.
Time: PT5M
Assemble Bread Slices
Take 4 bread slices. Spread green chutney on two slices and sweet chutney on the other two. Place a layer of the seasoned potato mixture on the chutney‑slathered side of each slice, then add paneer cubes in the centre. Top with the opposite slice (chutney side facing inward) to form a sandwich.
Time: PT5M
Dip in Batter
Using a fork or tongs, dip each assembled sandwich into the besan batter, ensuring all sides are coated. For the last slice, you may dip it whole without cutting.
Time: PT3M
Deep Fry Pakoras
Heat 2 cups oil in a frying pan over medium‑high heat until it reaches 350°F (180°C). Gently slide the batter‑coated bread sandwiches into the oil. Fry until golden brown and crisp, about 3‑4 minutes per side.
Time: PT10M
Temperature: 350°F
Drain and Serve
Remove the pakoras with a slotted spoon, place on a paper‑towel lined plate to drain excess oil. Serve hot with extra green and sweet chutney on the side.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes
- Instead of Ginger: Garlic paste
- Instead of Green Chili: Red chili flakes
- Instead of Red Chili Powder: Paprika
- Instead of Paneer: Tofu
- Instead of Bread Slices: Burger buns
- Instead of Green Chutney: Coriander pesto
- Instead of Sweet Chutney: Honey
- Instead of Besan (Gram Flour): Chickpea flour
- Instead of Oil: Peanut oil
Equipment Needed
- Large Pot
- Knife
- Cutting Board
- Mixing Bowl
- Small Bowl
- Frying Pan / Deep Fryer
- Slotted Spoon
- Plate
- Tongs (optional)
Critical Steps — Do Not Skip
- Boiling potatoes until just tender – overcooked potatoes become mushy in the pakora.
- Achieving the right batter consistency – too thick prevents coating, too thin leads to soggy pakoras.
- Maintaining oil temperature at 350°F (180°C) for a crisp exterior.
Chef Tips from the Video
- Use slightly stale bread – it holds the batter better and fries up crispier.
- Add a pinch of baking soda to the batter for extra fluffiness.
- For extra zing, sprinkle chaat masala on the pakoras just after frying.
Troubleshooting
Batter is too thick and does not coat the bread evenly.
Add a tablespoon of water at a time, whisking until the batter reaches a smooth, pour‑able consistency.
Pakoras absorb too much oil and become soggy.
Ensure the oil is at 350°F before adding the pakoras and avoid crowding the pan; fry in small batches.
Bread falls apart during frying.
Press the sandwich firmly before dipping and make sure the batter fully encases the edges.
Storage
Refrigerator: Store leftovers in an airtight container for up to 1 day. Reheat in a hot oven to regain crispness.
Freezer: Not recommended – bread becomes soggy after thawing.
Room temperature: Best eaten immediately; can sit out for up to 2 hours at room temperature.
Make-Ahead Tips
- Boil and cube the potatoes a night before; store in water in the fridge.
- Prepare the besan batter and keep it covered in the fridge for up to 4 hours.
- Pre‑chop all vegetables and store in an airtight container.
Frequently Asked Questions
What is the cultural significance and history of bread pakora in Indian cuisine?
Bread pakora is a popular North Indian street‑food snack that emerged as a clever way to use stale bread. By dipping it in spiced besan batter and deep‑frying, households turned simple leftovers into a crunchy treat, especially enjoyed during monsoon evenings and festive gatherings.
What are the traditional regional variations of bread pakora in Indian cuisine?
In Punjab, the pakora often includes a layer of spiced mashed potatoes and paneer, while in Gujarat a sweeter version uses jaggery‑spiced batter. Some coastal regions add grated coconut to the batter for extra texture.
How is bread pakora traditionally served in North Indian households?
It is typically served hot, accompanied by green cilantro‑mint chutney and sweet tamarind‑date chutney. A side of sliced onions, lemon wedges, and a sprinkle of chaat masala complete the experience.
On what occasions is bread pakora traditionally prepared in Indian culture?
Bread pakora is a favorite for monsoon evenings, tea‑time snacks, and during festivals like Diwali or Holi when families gather for informal meals. It’s also a quick breakfast option on busy weekdays.
What makes bread pakora special or unique in Indian snack cuisine?
Its uniqueness lies in combining soft bread with a crunchy besan coating, plus the flavorful potato‑paneer filling and dual chutneys. The contrast of textures and the balance of spicy, sweet, and tangy flavors set it apart from ordinary pakoras.
What are the most common mistakes to avoid when making bread pakora?
Common errors include over‑cooking the potatoes, using a batter that’s too thick, and frying at a temperature that’s too low. Each mistake leads to soggy interiors or greasy pakoras.
Why does this bread pakora recipe use besan batter instead of a wheat flour batter?
Besan (gram flour) gives a crisp, golden crust and a distinctive nutty flavor that pairs well with Indian spices, whereas wheat flour would produce a softer, less authentic texture.
Can I make bread pakora ahead of time and how should I store it?
Yes. Prepare the boiled potatoes, chutneys and batter ahead and keep them refrigerated. Fry the pakoras just before serving; leftovers can be reheated in a hot oven to restore crispness.
What texture and appearance should I look for when making bread pakora?
The exterior should be deep golden‑brown and crisp, while the interior remains soft with a moist potato‑paneer filling. The bread should stay intact, not falling apart.
How do I know when the bread pakora is done cooking?
When the batter turns a uniform golden brown and the pakora floats to the surface, it’s done. A quick test with a toothpick should come out clean, and the interior should be hot throughout.
What does the YouTube channel Ekta@thisside specialize in?
Ekta@thisside focuses on quick, everyday Indian home‑cooking recipes that use pantry staples and leftover ingredients, offering practical tips for busy families.
How does the YouTube channel Ekta@thisside's approach to Indian cooking differ from other Indian cooking channels?
Ekta@thisside emphasizes resourcefulness—turning leftovers like stale bread into delicious snacks—while keeping recipes simple, budget‑friendly, and suitable for novice cooks, unlike many channels that focus on elaborate or restaurant‑style dishes.
Last updated: August 19, 2026
