Bread Pakora or Pakoda is a popular North Indian Street Food where bread slices sandwiched with a potato stuffing inside is dipped in a spiced gram flour batter and then deep fried till nice and crispy.
Crispy Bread Pakoras make an excellent snack for tea time or a special weekend breakfast. I’ve experimented with methods to achieve that perfect crispiness on the outside and have incorporated few secret ingredients into my recipe to deliver that extra crispiness in the coating . While Green chutney is optional, it truly enhances the deliciousness of the pakoras.
Bread Pakoda
Ingredients
For Potato Stuffing
- 2 Tbsp Vegetable Oil
- Pinch of Hing/Asafoetida
- 1/4 Tsp Cumin seeds
- 1/2 Cup /1 medium size Onion chopped
- 1 Tsp Chopped Ginger
- 2 Green chilies, chopped
- 1/4 Tsp Turmeric powder
- 1/4 Tsp Coriander powder
- 1/4 Tsp Chili powder
- 1/4 Tsp Mango powder/Amchur
- 1/2 Tsp Chat Masala
- Salt to taste
- 2 Big Boiled potatoes mashed
- Few Coriander leaves chopped
For Green Chutney
- 1 Cup Coriander leaves
- 1/2 Cup Mint leaves
- 1/2 inch Ginger
- 3-4 small Garlic
- 2 Green chilies
- 1/2 Tsp Sugar
- 1 Tbsp Lemon juice (add during grinding to prevent bitterness )
- 2-3 small Ice Cubes (helps to keep the vibrant green color)
- 1/4 Tsp Cumin powder
- Salt to taste
For the Batter
- 1 Cup Gram flour/Besan
- 1/4 Tsp Turmeric powder
- 1/2 Tsp Salt
- 1/2 Tsp Chat Masala
- 1/2 Tsp Chili powder
- Few chopped coriander leaves
- 3/4 Cup plus 2 Tbsp Water
- 1/4 Tsp Baking Soda
- 1 Tbsp Hot Oil, from the frying oil
Instructions
For Potato Stuffing
- Boil and mash two large potatoes. Sauté asafoetida (hing), cumin seeds, and chopped onions in oil until they become translucent. Add chopped ginger and green chilies. Stir in turmeric, coriander, chili, dry mango, and chaat masala powder. Combine with the mashed potatoes, salt, and chopped coriander leaves. Mix well.
For Green Chutney
- Blend coriander, mint leaves, ginger, garlic, green chilies, cumin powder, sugar, lemon juice, ice cubes, and salt together. The ice cubes help to maintain the vibrant green color of the chutney by counteracting the heat generated by the blender. Lemon juice not only preserves the freshness of the chutney but also prevents bitterness. Sugar is added to harmonize the flavors.
For the Batter
- Combine gram flour with turmeric, salt, chaat masala, chili powder, and a handful of chopped coriander leaves. Gradually add water, stirring the batter thoroughly to prevent lumps. The consistency of the batter should be just right, not too runny or too thick. For added crispiness, mix in baking soda and a spoonful of hot oil from the frying batch.
For the Pakoras
- Begin by spreading green chutney on both sides of the bread slices. Next, add a layer of potato masala. Top it with another slice of bread and cut it into two triangular sandwiches.
- First, dip the sides of the triangle sandwiches into the batter, followed by the base, making sure the batter coats the bread evenly on all sides. If the batter appears too thin, add a bit more gram flour or besan to thicken it.
- Deep fry in hot oil until both sides are golden.
- Enjoy them warm with Tomato Ketchup or Tamarind Chutney.
Video
Notes
To achieve super crispy pakoras, add baking soda and a spoonful of hot oil from the frying batch to the batter.
Ensure that the frying oil is hot before adding the pakoras to prevent a soggy coating.
For a longer-lasting green chutney, incorporate lemon juice; it not only preserves freshness but also mitigates any bitterness from the mint leaves. A pinch of sugar can also counteract bitterness.
To maintain the chutney’s vibrant green color, blend with ice cubes, as the heat generated during blending can dull the color.