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Clean recipe · whiskaffair.com

Bread Pakora Recipe

Bread Pakoda is a very famous Indian tea time snack and breakfast recipe and is quite easy to make

Original recipe: whiskaffair.com

Yield:
6 servings
Prep:
5 min
Cook:
15 min
Total:
20 min
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Bread Pakora Recipe

Ingredients

  1. 1 tablespoon oil
  2. ½ teaspoon cumin seeds
  3. 2 teaspoons finely chopped green chilies
  4. 1 teaspoon grated ginger
  5. ½ teaspoon turmeric powder
  6. ½ teaspoon Kashmiri red chili powder
  7. 3 medium boiled potatoes
  8. 1 teaspoon salt (or to taste)
  9. ½ teaspoon garam masala
  10. ½ teaspoon dry mango powder (amchoor)
  11. 2 tablespoons chopped cilantro (fresh coriander)
  12. 1 cup besan (chickpea flour)
  13. 2 tablespoons rice flour
  14. ¼ teaspoon carom seeds (ajwain)
  15. ¼ teaspoon turmeric powder
  16. ¼ teaspoon asafetida (hing)
  17. ⅕ teaspoon baking soda
  18. 2 teaspoons lime juice
  19. 1 teaspoon finely chopped green chilies
  20. 1 tablespoon chopped cilantro (fresh coriander)
  21. 1 teaspoon salt
  22. 8 bread slices
  23. 3 cups neutral oil (for frying)

Instructions

  1. Make The Filling

    Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
  2. Toss in the chopped green chilies and grated ginger and cook for 20 seconds.
  3. Add turmeric powder, Kashmiri red chili powder, and the mashed potatoes. Mix well.
  4. Sprinkle salt, garam masala, amchur, and chopped cilantro. Stir for one minute. Turn off the heat and let the filling cool.

  5. Prepare The Batter

    In a mixing bowl, whisk together besan, rice flour, carom seeds, turmeric, hing, baking soda, lime juice, green chilies, cilantro, and salt.
  6. Slowly pour in water while whisking. Aim for a lump-free batter that coats the back of a spoon but still drips off. Think pancake batter, not paste. Let the batter rest for 5 minutes. This step makes the coating crispier.

  7. Stuff The Bread

    Trim the crusts off the bread slices if you like (optional, but classic).
  8. Spread 2 to 3 tablespoons of the potato filling on one slice. Press lightly. Top with a second slice. Press the edges to seal. Cut diagonally into two triangles. Repeat for all slices. You should have 8 stuffed triangles.

  9. Heat The Oil

    Pour oil into a deep pan or kadai. You want enough oil so the pakoras float freely without touching the bottom, about 2 inches deep. Heat over medium flame. To test the temperature, drop a tiny bit of batter into the oil. It should rise to the surface within 3 to 4 seconds without browning instantly. That is the sweet spot.

  10. Dip And Fry

    Hold a stuffed triangle by one corner. Dip it fully into the batter. Let the excess drip off for a second.
  11. Slide it gently into the hot oil. Fry 2 to 3 pieces at a time. Do not overcrowd the pan.
  12. Fry on medium heat for 3 to 4 minutes per side, turning once, until deep golden brown and crisp. Lift with a slotted spoon. Drain on a wire rack or paper towels. Serve hot.