Bread Pakora Recipe: Bread Pakora is a popular snack made of deep-fried and savoury bread fritters from North Indian cuisine, particularly Punjabi cuisine. Bread pakoda and bread bajji are made with a spiced batter of gramme flour, also known as besan, spices, and salt. They can be stuffed with mashed potatoes or made without any stuffing.
Stuffed Bread Pakora and Bread Bajji without stuffing Both of these bread pakora variations are simple to make. The stuffed bread pakoda recipe requires some preparation, whereas the plain bread bajji recipe is simple to make.
A basic bread pakoda would consist of halved bread slices dipped and coated in gramme flour batter before being deep fried.
When you make them at home, you can add some extras like steamed green peas, cheese, or paneer to the basic potato stuffing (Indian cottage cheese).
Simple and tasty bread-based fried snack recipe made with potatoes stuffed between two triangle-shaped slices of bread. These are then dipped in a spiced besan batter before being deep fried until crisp. It is typically eaten as an evening snack with a cup of tea, but it can also be used as a party starter or appetiser.This snack is available on the street. The most common method is to shape it into a triangular shape and stuff it with aloo or potato.
In addition, there are some important tips, variations, and recommendations for the bread pakora recipe. First and foremost, I recommend using regular white sandwich bread slices for this recipe. Slices of wholemeal or multigrain bread would also work, but white bread is preferred. Second, in addition to potatoes, the stuffing can be easily expanded with a variety of other vegetables. Vegetable stuffing can be made by combining carrots, cauliflower, peas, and even beans. Finally, immediately after soaking in besan batter, deep fry these triangularly shaped breads. Also, avoid soaking it at regular intervals; otherwise, it will become soggy.
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Bread Pakora Recipe Card:
bread pakora recipe
- 3 potato / aloo (boiled & mashed)
- 1 green chilli (finely chopped)
- 1 inch ginger (finely chopped)
- 1/4 tsp kashmiri red chilli powder / lal mirch powder
- 1/2 tsp aamchur / dry mango powder
- 2 tbsp coriander (finely chopped)
- 1/2 tsp chaat masala
- 1/4 tsp salt
To make besan batter, combine the following ingredients:
- 1 cup besan / gram flour
- 2 tbsp rice flour
- 1/4 tsp kashmiri red chilli powder / lal mirch powder
- 1/2 tsp salt
- pinch soda
- 1/2 cup water or as required
- 4 slices bread (white / brown)
- 4 tsp green chutney
- oil for deep frying
- First, place 3 boiled potatoes in a large mixing bowl.
- 1 green chilli, 1 inch ginger, 2 tbsp coriander, 1/4 tsp chilli powder, 1/2 tsp aamchur, 1/2 tsp chaat masala, and 1/4 tsp salt are also recommended.
- After thoroughly combining all of the ingredients, the aloo stuffing is ready.
- Spread 1 tsp green chutney over each bread slice and cut in half.
- 1 tbsp prepared aloo stuffing on half a slice of bread
- Cover with the remaining half slice of bread and set aside.
- In a large mixing bowl, combine 1 cup besan, 2 tbsp rice flour, 1/4 tsp chilli powder, 1/2 tsp salt, and a pinch of soda.
- Prepare the batter by adding 1/2 cup of water.
- Make a smooth, flowing batter that is free of lumps.
- Moreover, dip the prepared stuffed bread into the besan batter, coating both sides.
- immediately deep fry in hot oil
- Pour oil over the bread pakoras and fry on medium heat, flipping occasionally.
- Fry the pakora until golden and crisp.
- Finally, serve the bread pakora with green chutney or tomato sauce on the side.
- Potatoes: Use potatoes with a high starch content, such as Idaho or Russet. You don’t want to use potatoes that are either new or have a gluey, gummy texture.
- Gram Flour: Gram Flour is a flour made from husked and split chana dal that is used in most Indian fritter recipes. Bengal gramme is another name for chana dal. These are essentially brown chickpeas that have been hulled and split. However, chickpea flour, which is made from white chickpeas, can also be used (garbanzo beans or kabuli chana).
- Spices and herbs: You can make a variety of variations in the recipe by combining different spices and herbs in both the besan batter and the potato stuffing. Fresh herbs and spices such as mint leaves, cilantro (coriander leaves), ginger, garlic, and green chillies, ground cumin or ground coriander powder, red chilli powder, black pepper powder, curry powder, or garam masala can be added.
Oily Pakoda: To avoid oily pakoda, fry in the oil at medium heat. Frying on a low heat will cause the pakoda to absorb more oil. Fry the pakoda on a high heat to cook and brown the outside while leaving the insides raw and uncooked.
Pro tip: Adding 1 to 2 teaspoons hot oil to the besan batter improves the crispness of the pakoda and reduces oil absorption.
- Batter consistency: Make a medium-firm batter. A dense batter will lack a soft, fluffy exterior texture. A thin batter will absorb too much oil, making the pakoda soggy.
- Scaling: The recipe can easily be halved or doubled.
- Make ahead: If you’re making bread pakoda for morning breakfasts or evening snacks, you can make the potato stuffing ahead of time and refrigerate it.
- To begin, while spreading green chutney is optional, it does enhance the flavour.
- Also, fry in hot oil; otherwise, the batter will separate from the bread.
- Furthermore, stuffing the bread pakoda is optional; it can be made without it as well.
- Finally, bread pakora is delicious when served hot with cutting chai.
- Bread pakoras go well with coriander or mint chutney. It also goes well with sweet dipping sauces such as tomato ketchup or sweet tamarind chutney.
- Serve these tasty aloo bread pakoda with a dry onion-garlic chutney and coconut chutney.
How do you cook bread pakora on a tawa?
On occasion, I cook bread pakora on a tawa. Heat 3 to 4 tablespoons oil for frying two potato-stuffed batter-coated slices. When the first side is golden, carefully flip it over and cook the second side. Place the bread in the pan so that the stuffing sides/edges are also cooked.
Is bread pakora good for you?
Because bread pakora are deep-fried, they should only be eaten on rare occasions. They are also made with white bread, which is not a healthy bread option.
Is it possible to eat gluten-free Indian pakoras?
Yes, pakoras are gluten-free because the batter is made entirely of gramme flour (besan) and, on occasion, rice flour. Besan is also known as gramme flour or brown chickpea flour. Pakora becomes gluten-free when asafetida is added to the gramme flour batter.
Can bread pakora be baked or air-fried?
Yes, at 180 degrees Celsius, you can bake or air fry them. I’ve tried baking and air-frying, and the texture isn’t great. If you’re looking for the texture of a deep-fried pakoda, you’ll be disappointed. However, for a healthier option, bake or air-fry them. Prior to baking or air-frying, preheat the oven or air fryer for 10 minutes. Add 1 to 2 tablespoons oil to the besan batter for a crisp, soft crust.
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