How to make Bread pakoda(pakora)
Bread pakora is a fried snacks made with Bread Slice, gram flour and other spices. It can be made with a fillings or without a fillings.
It is a hugely popular in street food stalls in places like Punjab and Mumbai. It is generally served in morning breakfast and at evening tea time.
Bread pakora generally made with spiced potato fillings, Aloo bread pakora. You can use paneer or mix vegetables to make the recipe.
Some easy bread recipes that you can make at home are
• Non veg club sandwich
• Homestyle hot dogs
Bread pakora without stuffing
You can make it without any stuffing. For that you can the batter with besan, rice flour, ginger garlic paste, salt , carom seeds, turmeric powder and Red Chilli Powder.
The batter should be little thick so add water carefully while making the batter.
You can cut the bread slice into a triangular shape and dip into the batter and deep fry till crisp golden.
How to make Punjabi bread pakora
In Punjabi bread pakora curry leaves and mustard seeds are generally not used.
They make the tadka with onion, ginger, green chili, red chilli powder, turmeric powder and garam masala.
Punjabi bread pakora are little bit spicy.
How to make healthy bread pakora
To make healthy bread pakora take brown bread slice instead of white bread.
Don't deep fry them. Take a non stick pan and shallow fry them with some olive oil till crisp golden on both sides. Like French toast.
Bread pakora recipe
Bread pakora is a fried bread snacks made with a spiced potato fillings. Coated with a gram flour batter and deep fried. It is a popular breakfast and evening tea time snacks. Popular in street food stalls in Mumbai.
Preparation time :- 15 minutes
Cooking time :- 8 minutes
Total time :- 23 minutes
Serve :- 2
Author :- Mobasir hassan
Ingredients
• 4 - 6 bread slices (white bread)
• Oil for deep or shallow fry
For pakora batter
• 50 gm gram flour ( besan)
• 1/2 teaspoon ginger garlic paste
• 1/4 teaspoon turmeric powder
• 1/3 teaspoon red chilli powder
• 1 teaspoon corn flour or rice flour
• Salt as per taste
• 1/4 teaspoon carom seeds
• Water as required
For pakora stuffing
• 2 boiled potato medium size
• 1/3 teaspoon red chilli powder
• Small pinch of turmeric powder
• 1 green chili chopped ( optional)
• 8 - 10 curry leaves
• 1/4 teaspoon mustard seeds
• 1/3 teaspoon lemon juice
• Salt as per taste
• 2 teaspoon chopped coriander leaves
How to make the recipe
Making the fillings
1. Grate the potatoes finely without any big chunks in a mixing bowl.
2. Heat oil in a pan with 1 teaspoon oil on medium high flame and fry the mustard seeds till cracks.
3. Add the curry leaves and fry for a second.
4. Add the red chilli powder, turmeric powder mix and switch off the flame.
5. Transfer these mixture into the bowl of grated potatoes.
6. Mix nicely with the potatoes adding salt and coriander leaves and lemon juice.
7. You can directly add the grated potatoes into the pan and mix. But it will take more time to cool the potato mixture.
Making the batter
1. Take the besan in a mixing bowl and add the ginger garlic paste, red chilli powder, turmeric powder, carom seeds, salt and corn flour.
2. Add little water and mix everything nicely to make a lumbs free batter.
3. The batter should not be too thick or thin.
Making bread pakora
1. Take the 3 bread slice on a board or working table.
2. Place 2 teaspoon potato mixture over each bread slice and spread evenly over them.
3. Place remaining bread slices over the potato fillings and press gently to close them.
4. Cut each in two parts into a triangular shape.
5. Heat oil in a deep vessel pan or kadai over medium heat flame.
6. When the oil become hot, pour a drop of batter into the oil to check. If it float immediately then the oil is ready to fry.
7. Dip one triangular bread slice into the batter to coat evenly from all sides.
8. Remove excess batter and carefully place into the oil.
9. Fry for one minute then flip to another side and continue to frying.
10. Fry till both sides become crisp golden by flipping at a regular interval.
11. Similarly fry the remaining breads till crisp golden.
12. Serve them hot by sprinkling some chat masala.
Serving tips
• Bread pakora are generally served with green chutney, fried green chili and onion slices.
• Sweet chutney ( Tamarind chutney) often served along with green chutney with bread pakora.
• Tomato sauce or ketchup is another good choice for serving along with it.
Nutritional value
( estimate only)
• Calories :- 496 kcal
• Carbohydrate :- 65 g | Fats :- 19 g
• Protein :- 16 g
Recipe notes
• If the batter become thin then add more besan and flour to make it thick.
• You can use brown bread to make the recipe.
Below you can read the step by step method with photos for the recipe of bread pakora to understand better..
Preparation
1. You can boil the potatoes either using pressure cooker. When the potatoes become cool down completely peel them and grate finely using a grater.
2. There should not be any big chunks in the potatoes.
3. Heat 1 teaspoon oil in a pan over medium flame and when it become hot enough add the mustard seeds and fry till cracks.
4. Then add the curry leaves and fry for a second.
5. Add turmeric powder, red chilli powder and fry for another second.
6. You can add the grated potatoes into the pan and stir with the tadka. Or just remove the tadka and mix with the potato.
7. Add salt and coriander leaves and mix well. If you want to make it spicy then add the chopped green chili into the mixture.
Batter for pakora
1. The batter should be a thick one so don't mix water at once.
2. Take the besan in a mixing bowl and add the ginger garlic paste, turmeric powder, red chilli powder, carrom seeds, corn flour and salt.
3. Pour water little by little to make a thick batter without any lumbs.
4. You can use rice flour instead of corn flour which also makes the pakora crisp.
Making the bread pakora/pakoda
1. Heat oil in a kadai or deep vessel pan on medium flame. When it become hot pour a drop of batter to check it.
2. Take the bread slice and apply the 2 teaspoon potato mixture over each bread slice and spread evenly.
3. Place the remaining bread slices over the potato mixture and press lightly to close them.
4. Cut each bread slice diagonally into a triangular shape.
5. Deep the triangular shape bread slice into the batter nicely so that all parts are covered with it.
6. Carefully place them into the oil and fry till both sides become crisp golden.
7. Remove on a absorbent paper to absorb any excess oil.
8. Similarly repeat with the remaining bread slices and fry them.
9. You can fry them without cutting into two parts. Just dip the whole bread slice into the batter and fry.
10. Remove and cut into two parts.
11. Serve them hot with chutney or sauce.
For more bread recipes
• Veg club sandwich
• Smoke chicken panini
