Bread Pakora | Stuffed Bread Pakora
Bread Pakora or Stuffed Bread Pakora is an Indian snack that's fun to eat and tastes delicious. The bread pakora is one of the most popular pakoras made in India. Everybody loves it, and it is popular street food. It is made by dipping bread slices in the gram flour batter and then deep-frying them.
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Equipment
Frying Pan
Kadai
Mixing Bowl
Whisk
Ingredients
For Stuffing:
- 2 Potatoes boiled & peeled
- 1 teaspoon Garam Masala Powder
- Red Chili Powder as per taste
- ½ tablespoon Amchur/ Mango Powder
- ½ teaspoon Anardana Powder/ Pomegranate Seeds Powder
- Salt as per taste
- Cilantro (to Garnish)
- 1 Green Chilies chopped
For Gram Flour Batter:
- 1 cup Gram Flour
- ½ - ⅔ cup Water or as required
- ½ teaspoon Garam Masala Powder
- ¼ teaspoon Carom Seeds
- Red Chili Powder
- ¼ teaspoon Cumin Powder
- 1 pinch of Baking Soda
- Salt
Other Ingredients:
- 6 slices Bread
- Oil For Frying
Instructions
Gram Flour Batter:
- In a bowl, add Gram Flour and Water, and whisk it till it is free from any lumps and has a smooth consistency like a pancake batter. Then add all the spices, baking soda, and mix everything evenly.(Note: The batter should be smooth with flowing consistency, not too watery nor too dry.)
Make Pakora without Stuffing:
- Take the bread of your choice. White bread or whole wheat bread both work well in the recipe. Cut the bread into squares or triangles.
- Take the bread slice and dip it in the gram flour batter. Make sure the bread is properly covered in the batter.
- Heat the oil. When oil is hot, at medium heat; drop the gram flour covered bread slices. Deep fry the pakoras until golden and crispy from both sides.
- Once fried, place the bread pakoras on a paper towel to soak the excess oil. Serve the pakoras with green chutney and tamarind chutney, and enjoy!
Make Stuffed Bread Pakora:
- Peel the boiled potatoes and mash them using a potato masher or a fork. Now add all the spices (Garam Masala Powder, Red Chili Powder, Salt, Amchur powder, and Anardana powder). Add Cilantro and green chilies to potatoes, and mix everything.
- Take two slices of bread. Add a generous layer of potato stuffing to one slice of bread. Cover it with another slice of bread.(Note: You can cut the bread sandwich into squares or triangles and then dip in the batter. Or you can fry the pakoras and then cut in desired shapes).
- Take the bread sandwich and dip it in the gram flour batter. Make sure the bread is properly covered in the batter.
- Heat the oil. When oil is hot, at medium heat; drop the gram flour covered bread slices. Deep fry the pakoras until golden and crispy from both sides.
- Once fried, place the bread pakoras on a paper towel to soak the excess oil. Serve the pakoras with green chutney and tamarind chutney, and enjoy!
Notes
Prepare the stuffing & gram flour batter in advance to reduce the cooking time.
- You can make the pakodas without Green Chutney, but adding it gives a nice flavor.
- The Gram Flour batter should be smooth and free from any lumps. The batter should not be too watery or too dry. It should be like a pancake batter so that the bread can be wrapped easily in it and it gives a crispy taste.
- I add rice flour to the batter. This gives a crispier texture. But you can eliminate this step. It's a matter of choice.
- You can layer the bread with potato stuffing. If you like the recipes less spicy then don't add green chutney to them.
- Wrap the batter evenly all around the bread to get the crispier texture all around.
This particular variety of pakora goes great with evening tea or masala chai.
WHY MY BREAD PAKORA DOES NOT TURN CRISPY?
If the bread pakora does not turn crispy, it may be because the oil is not hot enough. So make sure the oil is hot, just the right temperature. If the oil is too hot, then also pakoras will turn crispy from the outside but will not have the right texture from the inside. So make sure the hot oil is not too hot and not too cold.
To make them extra crispy, you can also add a pinch of baking soda in the gram flour batter.
HOW TO CHECK IF THE OIL IS HOT ENOUGH?
You can check the oil temperature by heating the oil in the Kadai at medium0low for 3-5 minutes. So when you drop a little gram flour batter in the oil, then sizzle and gradually comes to the top. That makes the batter just right.
If the batter sinks, then the oil is not hot enough. However, if it immediately comes to the top, when dropping the batter, the oil is too hot.
So make sure the batter is at just the right temperature if you want pakoras to turn crispy.
If the batter sinks, then the oil is not hot enough. However, if it immediately comes to the top, when dropping the batter, the oil is too hot.
So make sure the batter is at just the right temperature if you want pakoras to turn crispy.
Nutrition Facts
Bread Pakora | Stuffed Bread Pakora
Amount per Serving
Calories
318
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
334
mg
15
%
Potassium
764
mg
22
%
Carbohydrates
57
g
19
%
Fiber
8
g
33
%
Sugar
7
g
8
%
Protein
13
g
26
%
Vitamin A
17
IU
0
%
Vitamin C
22
mg
27
%
Calcium
82
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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