Professional Documents
Culture Documents
serve with a cup of tea in cool relaxing winter evening or rainy afternoon. Similar to bhajji, it is
essentially a deep fried snack having crisp outer coating of besan (chickpea flour). There are two
different ways to prepare bread pakodas; 1) with mashed potato stuffing, and 2) without potato
stuffing. This recipe explains the first option of preparing Bread Pakoda with Stuffed Potato Masala
with detailed directions and accompanying photo for each step. Here is the high level overview of
the process; bread slices are stuffed with the potato masala and cut into triangle shaped pieces,
these are then dipped in the gram flour batter and deep fried until crispy. If you want to make bread
pakoras without stuffing then just ignore the stuffing process and dip each bread slices in the gram
flour batter and follow the same process.
Print Recipe
Cooking Measurements
Ingredients:
6 Bread Slices
For Stuffing:
Salt to taste
Mash or grate them and transfer to a bowl. Add 1 finely chopped green chilli, 2 tablespoons finely
chopped coriander leaves, 1/2 teaspoon red chilli powder, 1 teaspoon cumin-coriander powder, 1/4
teaspoon dry mango powder, a pinch of garam masala powder and salt.
Mix well. Taste for the seasonings and add more if required. Stuffing masala is ready.
Take 1 cup gram flour, 1 tablespoon rice flour, a pinch of baking soda, 1/4 teaspoon red chilli powder
and salt in a wide mouthed bowl.
Add water as needed (approx. 1/2 cup + 3 tablespoons) and mix well to make the batter.
Batter should not be too thick or too thin. It should have consistency like bajii/pakora batter.
Take one bread slice and spread stuffing mixture evenly over it. Don’t over stuff the mixture.
Cover it with another bread slice and gently press it. Cut it diagonally into two triangle shaped pieces
as shown in the photo.
Heat oil for deep frying bread pakoras over medium flame. Check if oil is hot enough for deep frying
by adding a small drop of batter in it. If it comes on the surface gradually without changing the color,
it is medium hot and ready for frying. If it doesn’t come on the surface it means oil is not hot
enough. If it comes on the surface immediately and turns brown it means oil is too hot. Dip each
triangle shaped piece in batter.
Gently lift it with your hand and slide it in the medium hot oil.
Deep fry until bottom surface turns light golden brown. It will take approx. 1-2 minutes.
Flip it and deep fry another side until bottom surface turns light golden and crispy. Fry both sides
until it turns crispy and light golden brown on all sides.
Remove it from the oil using a slotted spoon and transfer to a plate lined with paper napkin. Deep
fry remaining bread pakodas in same way and serve hot or warm.
Add 1-2 cloves of crushed garlic in stuffing masala in step-2 for additional flavor.
Spread 1-2 teaspoons green chutney or garlic chutney evenly on inner side of bread slices before
spreading the potato masala. This gives a nice flavor to it.
Add boiled green peas or paneer or sautéed (stir-fried) onion mixture to make the stuffing.
Make sure that the batter is not too thick or not too thin. If it is too thick, add little water to dilute it.
If it is too thin, add little flour and mix well.
Deep fry pakora immediately after dipping it into batter. Keeping them aside after dipping in batter
or keeping them in batter will turn bread soggy and difficult to deep fry. Dip one pakora at a time
and slide it in hot oil for deep frying.
Serving Ideas: Serve bread pakora with tomato ketch up and tea as the afternoon snack. It can be
also served in the kids party with green chilli chutney and tomato ketchup.
Author: Foram
Bread Cutlet
Bread Upma
Dry Kachori
Onion Pakoda
Related Recipes