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

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

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