This post is also available in: Hindi
The real mood for making pakoras is when it is pouring outside and you need a nice hot snack that is deliciously sinful. The other season is when it nice and cold outside and you need something to keep you warm along with your cup of tea. But those are all just excuses. Bread pakora is a recipe you can actually have anytime because it is quick to make and quite tasty to eat. It doesn’t even need a lot of ingredients and can be made with leftover bread too.
Bread pakoras can be made with a few variations. You can make plain bread parkoras where you directly deep fry the bread soaked in spiced gram flour batter. The most popular variation is the bread pakora made with spiced potato filling. This is the version available in street stalls. If you want to make something a little different, then you can change the stuffing to paneer, vegetables, green peas or even cheese.
To keep things interesting I add an even better twist to the dish. You can make a little filling of each of the types mentioned about and first make a bread sandwich out of these. Then you can cut the bread into four equal squares instead of having the triangular pakoras. This will make the pakoras bite size and also give a nice variation to your guests who’ll keep guessing which type of pakora will come next on their plate. Pssstt.. at times you can even add leftover sabzi as a filling for your bread pakora!
For the filling
- 2 medium-sized Potatoes
- 1 Green Chilli (chopped)
- 1 tbsp Coriander Leaves (chopped)
- 1 tsp Mustard Seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Ginger Grated
- 10-12 Curry Leaves
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1/2 tsp Red Chilli Powder
For the batter
- 2 cups Besan
- Salt to taste
- Water as needed
- 1 tsp Red Chilli Powder
- 8 Bread Slices
- Oil as needed
Boil the potatoes. De-skin and mash with a fork. Add salt, red chilli powder, chopped green chilli, chopped green coriander leaves.
In a tempering pan, heat 1 tablespoon of oil. Add the mustard seeds and let them splutter. Now, add the grated ginger and fresh curry leaves.
Cook until the leaves change color. Shut off the flame and add turmeric powder.
Pour this tempering over the potato mixture. Mix it up well.
Take the bread slices and cut off the crusts. Place about 1 to 2 tablespoon of potato mixture on a slice.
Spread it well till the corners and place another slice on top. Press gently.
With a sharp knife, cut into 2 triangles.
Ready all the slices similarly.
To prepare the batter, take the besan in a deep bowl. Add salt, red chili powder and water as needed to make a medium thick consistency paste. Let it rest for 15 minutes.
Heat 3 cups of oil in a deep, thick bottom pan. Keep the flame medium and lower it when full oil heats up.
Carefully lift each triangle and dip in the batter. While dipping in the besan batter, the slices should not separate, so press them firmly together. Cover it well from all sides so that it is coated all over.
Gently lift it and slide into the hot oil. The oil quantity should be such that the whole piece is immersed in it. Flip once or twice with a slotted spoon.
Remove when it fries to a golden brown. Make all pakoras in the same way.
Serve with spicy chutney.
The recipe isn’t exactly high on health as it is a pure indulgence dish. So you can use brown bread or multi grain bread as you base. You can also stuff the bread with vegetables that are higher on nutritional value. Nothing tastes as well as the deep fried version so its best to go with that way. But if you are still concerned about the oil, you can use 2 extra set of tissues per pakora to ensure the as much oil as possible is wiped off before you eat.
This pakora is commonly served with sauce but you can also use tamarind chutney, mint coriander chutney, peanut coriander chutney, onion garlic chutney or coconut chutney.
Mash the potatoes evenly, you can also add chopped onion to add a bit crunch to every bite.
Removing sides of the bread is optional, though I remove it as my kids otherwise don’t eat the hard part.
Triangle is the most common shape of bread pakoras but you can be creative and try squares, rectangles or any other shape to make it interesting for your kids.
Coat the pakora properly in the gram flour batter else bread will absorb a lot of oil.
one possible version of the bread pakora is by baking in the oven. Though pakora is not pakora without frying 🙂
You should eat bread pakoras as soon as these are fried else later on it will lose all its crispness.
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