Bread Pakoda Recipe — CookingShooking

Ingredients

• 1 tsp Fennel Seeds (chopped)
• 1 tsp Coriander Leaves (finely chopped)
• 0.5 tsp Coriander Powder
• 0.5 tsp Red Chili Powder
• 0.25 tsp Garam Masala
• 0.5 tsp Kala Namak (Black Salt)
• 0.5 tsp Amchur (Dry Mango Powder)
• 0.5 tsp Salt (adjust to taste)
• 0.5 tsp Kasuri Methi (Dried Fenugreek Leaves)
• 0.5 tsp Roasted Cumin Powder
• 1 pinch Black Pepper (freshly ground)
• 2 tbsp Frozen Green Peas (or fresh peas)
• 4 medium Boiled Potatoes (peeled and cubed)
• 2 cups Bombay (Mumbai) Besan (Gram Flour) (fine, normal‑strength besan)
• 1 tsp Ajwain (Carom Seeds)
• 0.5 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tbsp Vegetable Oil (for batter, plus extra for frying)
• 4 slices Sandwich Bread (day‑old slices work best)
• 2 tbsp Green Chutney (coriander‑mint chutney, thick)
• 2 tbsp Tamarind Sweet‑Sour Chutney (thick)
• 4 slices Paneer (Indian Cottage Cheese) (optional, for extra richness)

Instructions

1. Prepare Spice Mix

   In a small bowl combine chopped fennel seeds, chopped coriander leaves, coriander powder, red chili powder, garam masala, kala namak, amchur, salt, kasuri methi, roasted cumin powder and a pinch of black pepper. Mix well.

   Time: PT5M

2. Temper Ginger and Green Chili

   Heat 2 tbsp oil in a kadhai over medium flame. Add 1 sliced green chili and a 1‑inch piece of ginger, fry for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium flame

3. Coat Spices

   Add the prepared spice mix to the hot oil, stir quickly so the spices get a thin oil coating. Cook 1 minute.

   Time: PT1M

   Temperature: Medium flame

4. Cook Peas

   Add frozen peas (2 tbsp) and about 2 tbsp water. Reduce heat to low and sauté for 3‑4 minutes until peas are tender and the mixture is slightly saucy.

   Time: PT4M

   Temperature: Low flame

5. Add Potato Filling

   Stir in the cubed boiled potatoes. Cook for 1 minute, allowing the potatoes to absorb the spice flavors. Remove from heat and let the filling cool slightly.

   Time: PT1M

6. Make Besan Batter

   In a large mixing bowl whisk together Bombay besan, ajwain, baking powder, baking soda and a pinch of salt. Gradually add water (about 250 ml), whisking to a smooth, pourable batter. Add 1 tbsp oil and whisk again. Let the batter rest for 10 minutes, then stir in a little more water if it looks too thick.

   Time: PT13M

7. Assemble Sandwiches

   Take 4 slices of day‑old bread. On two slices spread green chutney, on the other two spread tamarind chutney. Evenly distribute the potato‑pea filling over the chutney‑coated slices. If using, place a slice of paneer on top. Cover with the remaining bread slices to form 4 sandwiches.

   Time: PT5M

8. Batter the Sandwiches

   Dip each sandwich into the besan batter, ensuring both sides are fully coated. Allow excess batter to drip off.

   Time: PT2M

9. Fry Bread Pakoras

   Heat enough oil in the kadhai for deep frying (medium‑hot, ~180°C). Gently slide the battered sandwiches into the oil. Fry 3‑4 minutes, turning once, until both sides turn light golden and crisp.

   Time: PT4M

   Temperature: 180°C

10. Drain and Serve

    Remove pakoras with a slotted spoon onto a plate lined with paper towels. Let them rest 1 minute, then cut each sandwich diagonally into two pakoras. Sprinkle chaat masala if desired and serve hot.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

4 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fennel Seeds: None
• Instead of Coriander Leaves: Fresh cilantro
• Instead of Coriander Powder: Cilantro powder
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Garam Masala: Curry powder
• Instead of Kala Namak (Black Salt): Regular salt
• Instead of Amchur (Dry Mango Powder): Lemon zest (small amount)
• Instead of Salt: Sea salt
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fenugreek leaves (fresh)
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Black Pepper: White pepper
• Instead of Frozen Green Peas: Fresh peas
• Instead of Boiled Potatoes: Sweet potatoes
• Instead of Bombay (Mumbai) Besan (Gram Flour): Regular gram flour (may be coarser)
• Instead of Ajwain (Carom Seeds): None
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: None
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Sandwich Bread: White bread, whole wheat bread
• Instead of Green Chutney: Cilantro pesto
• Instead of Tamarind Sweet‑Sour Chutney: Date‑tamarind chutney
• Instead of Paneer (Indian Cottage Cheese): Tofu

Equipment Needed

• Mixing Bowl
• Skillet or Kadhai
• Whisk
• Spatula
• Tongs (optional)
• Measuring Spoons
• Knife
• Cutting Board
• Plate for draining

Critical Steps — Do Not Skip

• Ensuring the spice mix is well combined before adding oil.
• Achieving the correct batter consistency – not too thick or too thin.
• Coating the sandwich evenly without excess batter.
• Maintaining oil temperature around 180°C for a non‑oily, crisp pakora.

Chef Tips from the Video

• Day‑old bread absorbs less batter and holds its shape better.
• A pinch of ajwain in the batter adds a subtle aromatic note and helps the batter crisp up.
• For extra crunch, sprinkle a few roasted cumin seeds on the batter just before frying.

Troubleshooting

Storage

Refrigerator: Store leftover pakoras in an airtight container for up to 1 day. Reheat in a pre‑heated oven at 180°C for 5‑7 minutes to regain crispness.

Freezer: Not recommended; texture becomes soggy after thawing.

Room temperature: Best eaten within 2 hours of frying; will lose crunch if left out longer.

Make-Ahead Tips

• Prepare the green and tamarind chutneys a day ahead; store in the refrigerator.
• The spice mix can be made in bulk and kept in an airtight jar for up to 2 weeks.
• Batter can rest for up to 30 minutes; give it a quick stir before coating.

Frequently Asked Questions