Bread Pakoda Recipe ♥️

Ingredients

• 8 slices White Bread Slices (remove crusts for a uniform shape)
• 2 medium Potatoes (boiled, peeled and mashed)
• 1 tsp Mustard Seeds (also called rai, for tempering)
• 2 cloves Garlic (minced or made into a paste)
• 1 tsp Ginger (freshly grated)
• 2 pieces Green Chilies (finely chopped or crushed)
• 1/2 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 500 ml Oil for Frying (vegetable oil or canola oil, enough for deep frying)
• 1 cup Chickpea Flour (Besan) (sifted)
• 180 ml Water (adjust to a smooth, pourable batter)
• 1/2 tsp Carom Seeds (Ajwain)
• 1 tsp Kasuri Methi (crushed dried fenugreek leaves)
• 1 small Onion (finely chopped or crushed)
• 1/2 tsp Red Chili Flakes

Instructions

1. Boil Potatoes

   Place the potatoes in a 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 mash them.

   Time: PT15M

   Temperature: 100°C

2. Prepare Aromatic Paste

   Finely crush or mince garlic, ginger and green chilies together to form a coarse paste.

   Time: PT5M

3. Temper and Cook Potato Filling

   Heat 2 tbsp oil in a pan over medium heat. Add mustard seeds and let them crackle. Add the garlic‑ginger‑chili paste, sprinkle turmeric and salt, and sauté for 1‑2 minutes. Add the mashed potatoes, mix well and fry for another 5‑7 minutes until the mixture is fragrant and slightly dry.

   Time: PT10M

   Temperature: 180°C

4. Make Besan Batter

   In a mixing bowl, whisk together chickpea flour, water, turmeric, salt, ajwain, kasuri methi, chopped green chilies, onion and red chili flakes until smooth and free of lumps.

   Time: PT5M

5. Assemble Bread Sandwiches

   Trim the crusts off each bread slice. Spread a generous layer of the spiced potato mixture on a slice, place another slice on top, and gently press. Using a sharp knife, cut each sandwich into thin strips or squares (about 2‑3 cm wide).

   Time: PT5M

6. Heat Oil for Frying

   Add enough oil to the deep‑frying pan (about 2‑3 cm deep) and heat over medium‑high heat until it reaches 180°C. Test with a drop of batter – it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 180°C

7. Dip and Fry

   One by one, dip each bread piece into the besan batter, ensuring an even coat, then gently lower into the hot oil. Fry until golden brown and crisp, about 2‑3 minutes per side. Remove with a slotted spoon and place on the draining plate.

   Time: PT10M

   Temperature: 180°C

8. Serve

   Serve the crispy bread pakoras hot, optionally with green chutney or ketchup.

   Time: PT2M

Nutrition Facts

Calories

310

Protein

6 g

Carbohydrates

45 g

Fat

10 g

Fiber

3 g