Bread Pakoda is a popular street food or tea time snack of Indian cuisine. It is quite easy to make, serve with a cup of tea to munch, especially during the monsoons or in winters. This is a very famous Indian snack that you can find at many Indian street food stalls and small restaurants. Basically, it is made of bread coated with a gram flour batter and then deep fried. You can make it in two different ways. 1. Simple Bread Pakoda 2. Stuffed Bread Pakoda. In plain bread pakodas, bread is coated with gram flour batter whereas in stuffed bread pakodas filled with spiced potato stuffing or cheese stuffing and then dipped in gram flour batter and deep fried until crispy. Here, I am sharing the recipe of Punjabi Style Bread Pakodas in this recipe post.
You can prepare it with some basic ingredients which are mostly available in your kitchen and if not than you can buy them from any Indian grocery store. You will need a fine besan to make this recipe. The potato stuffing with ginger-garlic paste, onion, green chilli makes these pakodas more flavorful. You can also add some boiled green pea cheese and cottage cheese in potato stuffing to make stuffed Bread Pakora. In the besan batter, adding ajwain gives a nice taste and also helps in digestion. You can also add a pinch of asafoetida, grated or chopped ginger to the batter – both of which helps in digestion. If you are making potato stuffed Bread Pakoda, you will need potato filling inside the bread slices. You can use brown bread or white bread as per your choice, cut the sides or edges and then fill the stuffing to one bread slice than cover it with another slice, than dipped into the besan batter and dropped carefully into the hot oil. This is to be fried from both sides until it gets crispy and golden brown in colour. Transfer on a tissue paper to absorbed the excess oil and cut diagonally on to a plate.
These pakodas enjoyed by both adults and children. Serve these hot pakodas with your evening tea or with green chutney or with tomato ketchup etc. goes well with it.
I hope, you will definitely try at your home for your loved ones.
Check out my green chutney and tamarind chutney recipe.
Bread Pakoda
Print RecipeIngredients
- For stuffing – 2 teaspoons Oil
- 2 teaspoons ginger - garlic paste
- 1 teaspoon green chillies chopped
- 1 small onion chopped
- ¼ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon dry mango powder (amchur powder)
- ¼ teaspoon asafoetida
- Salt to taste
- 3 medium sized potatoes, boiled and mashed
- 1 tablespoon coriander leaves chopped
- For batter - 2 cups Besan
- ½ teaspoon carom seeds (ajwain) (optional)
- Pinch of baking soda (optional)
- ½ teaspoon turmeric
- Salt as required
- Water as required
- Other ingredients - 6 bread Slices of whole wheat bread or brown bread or white bread
- Oil for deep frying
Instructions
For stuffing –
- First boil the potatoes in a pressure cooker until completely cooked.
- When it is boiled then peel it. Mash or grate it. Keep aside.
- Now heat oil in a pan, add ginger garlic paste and green chilli. Stir fry until fragrant. Add chopped onion, sauté till it becomes translucent.
- Then add red chili powder, turmeric powder, asafoetida and salt to taste. Mix the spices by adding mashed and grated potato mixture. Mix it very well. Sprinkles chopped coriander leaves to the mixture and mix it. Set the mixture aside.
For Besan batter –
- In a bowl, add besan, ajwain, turmeric, baking soda (optional) and salt as required. Pour water just enough to make the batter neither too thick nor too thin.
For making Bread Pakoda-
- Heat oil in a frying pan. Check if the oil is hot by dropping a little amount of batter in the oil.
- Take a bread slice and spread the potato mixture on the bread evenly. Cover this with another bread slice. Just slightly press the sandwich and seal its edges.
- Take the entire sandwich and dip into the besan batter.
- Gently coat the bread sandwich evenly into the besan batter. Do not keep sandwich for long time in the batter because it is tends to break.
- Now deep fry on a medium flame until they are crisp and golden brown on both the sides.
- Take out on a tissue paper or kitchen towel, so that excess oil is absorbed.
- Repeat the same method with the remaining bread slices.
- Cut each sandwich to two triangles.
- Serve bread pakoda hot or warm along with mint and tamarind chutney.
