Bread Pakoda Recipe ️
Bread Pakoda Recipe ♥️ is a easy Indian recipe that serves 4. 310 calories per serving. Recipe by Flavours Of My Kitchen Shorts on YouTube.
Prep: 42 min | Cook: 15 min | Total: 1 hr 12 min
Cost: $3.22 total, $0.81 per serving
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
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
Prepare Aromatic Paste
Finely crush or mince garlic, ginger and green chilies together to form a coarse paste.
Time: PT5M
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
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
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
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
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
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
Dietary info: Vegetarian, Can be made vegan using vegetable oil
Allergens: Wheat, Sesame (if oil is sesame), Mustard
Ingredient Substitutions
- Instead of White Bread Slices: Whole‑wheat bread, Brioche
- Instead of Potatoes: Sweet potatoes, Mashed cauliflower
- Instead of Mustard Seeds: Cumin seeds
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Ginger: Ground ginger (1/4 tsp)
- Instead of Green Chilies: Serrano chilies, Red chili paste (1 tsp)
- Instead of Turmeric Powder: Paprika (for color only)
- Instead of Salt: Sea salt, Kala namak
- Instead of Oil for Frying: Peanut oil, Sunflower oil
- Instead of Chickpea Flour (Besan): All‑purpose flour (will be less crisp), Rice flour
- Instead of Carom Seeds (Ajwain): Cumin seeds (1/2 tsp)
- Instead of Kasuri Methi: Fenugreek seeds (1/2 tsp, toasted)
- Instead of Onion: Shallots, Scallions (green part)
- Instead of Red Chili Flakes: Paprika, Cayenne pepper (1/4 tsp)
Equipment Needed
- Deep Frying Pan
- Mixing Bowl
- Whisk
- Spatula
- Knife
- Cutting Board
- Plate for Draining
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Boiling potatoes until fully cooked
- Tempering mustard seeds and sautéing aromatics
- Heating oil to the correct temperature (180°C)
- Ensuring batter coats the bread evenly before frying
Chef Tips from the Video
- Use slightly stale bread; it absorbs less oil and stays crisp.
- Add a pinch of baking soda to the batter for extra lightness.
- Garnish with fresh coriander leaves for a burst of freshness.
Troubleshooting
Batter is too thick and does not coat the bread.
Add a little more water (10 ml at a time) until the batter becomes smooth and pourable.
Pakoras are soggy after frying.
Make sure the oil is at 180°C before adding the pieces; fry in small batches and drain on paper towels.
Potato filling tastes bland.
Taste the filling after sautéing and adjust salt or add a pinch more chili powder.
Storage
Refrigerator: Store fried pakoras in an airtight container for up to 2 days; reheat in a hot oven to regain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑lock bag; lasts up to 1 month. Re‑heat directly from frozen in a hot oven.
Room temperature: Best eaten fresh; will become soggy after a few hours at room temperature.
Make-Ahead Tips
- Prepare the spiced potato filling a day ahead and refrigerate; re‑heat briefly before assembling.
- The besan batter can be mixed up to 2 hours in advance; keep covered and stir before use.
Frequently Asked Questions
What is the cultural significance and history of Bread Pakora in Indian cuisine?
Bread Pakora is a popular street‑food snack in many parts of India, especially during monsoon season. It evolved from the tradition of using leftover bread and potatoes, turning simple pantry staples into a crunchy, comforting treat that families enjoy with tea.
What are the traditional regional variations of Bread Pakora in Indian cuisine?
In North India, the pakora often includes a spiced potato filling and is deep‑fried in mustard oil. In Maharashtra, a version called "Moth Pakora" uses gram flour batter with added coriander. Some South Indian homes add curry leaves and use rice flour for extra crispness.
How is Bread Pakora traditionally served in Indian households?
It is typically served hot, accompanied by green coriander‑mint chutney, tamarind sauce, or ketchup. It is a favorite accompaniment to chai (tea) and is often enjoyed as an evening snack during rainy weather.
During which occasions or celebrations is Bread Pakora commonly prepared in Indian culture?
Bread Pakora is not tied to a specific festival but is a go‑to snack for monsoon evenings, family gatherings, and informal get‑togethers. It also appears on school lunch menus and during weekend brunches.
What makes Bread Pakora special or unique in Indian snack cuisine?
Its uniqueness lies in the combination of soft, spiced potato filling sandwiched between bread, coated in a seasoned chickpea‑flour batter, and deep‑fried to a golden crunch. The contrast of textures and the aromatic spices set it apart from ordinary fried breads.
What are the authentic traditional ingredients for Bread Pakora versus acceptable substitutes?
Authentic ingredients include white bread, boiled potatoes, mustard seeds, turmeric, kasuri methi, and chickpea flour. Substitutes can be whole‑wheat bread, sweet potatoes, cumin seeds instead of mustard, and rice flour or all‑purpose flour for the batter, though the flavor profile will shift slightly.
What other Indian dishes pair well with Bread Pakora?
Bread Pakora pairs nicely with spiced lentil soups like Dal Tadka, tangy yogurt raita, or a simple cucumber‑onion salad. A cup of masala chai or a cold lassi balances the richness of the fried snack.
What are the most common mistakes to avoid when making Bread Pakora at home?
Common errors include using oil that isn’t hot enough (resulting in soggy pakoras), a batter that’s too thick (causing uneven coating), and under‑seasoning the potato filling. Also, overcrowding the pan lowers oil temperature and makes the pakoras greasy.
Why does this Bread Pakora recipe use mustard seeds for tempering instead of cumin seeds?
Mustard seeds add a sharp, slightly pungent flavor that complements the earthy potatoes and the aromatic ginger‑garlic paste. Cumin would give a sweeter, earthier note, changing the traditional taste profile of the snack.
What does the YouTube channel Flavours Of My Kitchen Shorts specialize in?
The YouTube channel Flavours Of My Kitchen Shorts focuses on quick, bite‑size cooking videos that showcase Indian home‑cooking techniques, street‑food favorites, and easy‑to‑follow recipes for everyday meals.
Last updated: September 6, 2026
