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Bread Pakora a popular deep fried snack made with bread slices dipped in chickpea batter with or without potato filling.A popular street food from North India.
When it is monsoon time in India or whenever it rains, people love to make deep fried snacks. Pakoras(chickpea fried fitters) with different vegetables are a must have at least once in a while for most of the us. Though the fried stuffed is laden with calories but still people do not shy away from enjoying the fried stuff with chutneys and a cup of garam (hot) chai.
Bread Pakoras are one of the most popular snack mostly served for breakfast or for evening chai. In North India towards Delhi and Western Uttar Pradesh region, bread pakoras are one of the common snacks after Samosa served to guests.You can see many sweet shops making these along with Samos early morning or evening time and packing it for customers. These are best enjoyed when hot and fresh. While Vada Pav rules the Mumbai(Maharashtra region) Bread Pakora has it’s base in North India and also has its lovers all over India.
Bread Pakoras are always a hit in my house. We love to indulge in fried stuff once in a while especially when it rains. Hubby loves plain bread pakoras and my daughter loves Kanda spicy bhaji(Onion Pakoras with fenugreek leaves) with spicy green chutney and my son loves potato pakoras with tomato ketchup, will gradually update the recipes as and when I make..
Ingredients for making Bread Pakora..
The basic ingredients for bread pakora are of course.. bread!! Take white or brown bread. Chickpea flour and few basic spices like red chilli powder, cumin seeds, caraway seeds, coriander powder and turmeric powder(if making the filled verizon).
How to make Bread Pakora
There are two ways to make Bread Pakora.. one is without aloo(potato) filling and the other is with spicy aloo filling. Stuffed ones are heavier on stomach, just one or two pakoras a more than enough to keep one full for hrs. This post I will be covering both the methods. Lot of other variations as per the filling are also there.Like the Paneer Bread Pakoras, nowadays people also love to are experiment with lot of fillings like cheese and meat fillings(chicken)..
Bread Pakoras are best relished with green and tamarind chutneys. Kids love to have it with tomato ketchup. A cup of chai makes the whole experience out of this world.
Besan(Chickpea) Batter for Bread Pakora
Chickpea batter is used to dip the bread slices for making pakoras. The batter should of medium consistency, neither too thick nor too thin. I add caraway seeds, red chilli powder to the batter along with salt as per taste. Also, I love to add some fresh fenugreek leaves/fresh coriander leaves or kasuri methi(dried fenugreek leaves) but that is optional. You can keep the batter palin also just like it is made in a traditional way.
How to make Plain Bread Pakora(without filling)..
To make Plain Bread pakora without filling, cut the bread slices in triangles, you can cut the thick sides if you want.
Dip in the chickpea batter, coat bread slices nicely with the batter and carefully drop in oil. Fry till light golden brown.
How to make stuffed Bread Pakora(with filling) ..
Heat oil in a pan/kadhai, add cumin seeds and a pinch of asafeotida.
When seeds crackle, add coriander powder, turmeric powder(optional), red chilli powder and some garam masala and finely chopped green chillies(optional). Add potatoes and salt to taste and mix everything well. Fry for 2-3 minutes. Garnish with finely chopped coriander leaves(optional).
Cool the filling completely before stuffing in bread pieces.
Cut bread slices diagonally (triangles), sandwich the filling between two bread triangles. Dip in chickpea batter and fry in hot oil till light golden in color.
I like to keep the filling simple. You can also add ginger garlic paste and some curry leaves while frying potatoes.
Why I said turmeric optional? As in Western Uttar Pradesh from where I come from , no turmeric is added to the potato filling. In fact many people do not fry potatoes, they just make the filling just like it is made for Aloo Paranthas. Mash boiled potatoes, add spices like coriander powder, red chilli powder, chaat masala, mix everything well and stuff in the bread. I personally like the tempered filling whenever I make the stuffed pakoras.
Let’s see in detail how I make these delicious Bread Pakoras
- Non-stick pan
- Mixing Bowl
- Knife to cut bread
- 10-12 Bread Pieces
- 1 Cup Chickpea Flour
- a pinch Asafoetida
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Caraway Seeds
- Salt to taste
- 2-3 Potatoes
- 2 tsp Oil
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Dry Mango Powder/Amchur(optional)
- 1 tsp Garam Masala
- 1/2 Tsp Turmeric Powder
- 1/2 tsp Fennel Seeds
- Salt to Taste
- Oil for frying
- Take Chickpea flour in a bowl.
- Add all red chilli powder, caraway seeds, asafeotida and salt in flour and mix.
- Add a cup of water and mix lightly. Take care not that lumps are not formed. If lumps are formed you can mix with hand and break the lumps with fingers,
- Beat the batter for 2 minutes. Keep aside.
- Heat oil in a pan/kadhai, add cumin seeds and a pinch of asafeotida.
- When seeds crackle, add coriander powder, turmeric powder(optional), red chilli powder, fennel seeds, amchur powder and garam masala and finely chopped green chillies(optional).
- Add potatoes and salt to taste and mix everything well. Fry for 2-3 minutes.
- Cool completely before filling in bread slices.
Making Pakora without filling
- Cut the bread slices in triangles, you can cut the thick sides if you want.
- Dip in the chickpea batter, coat bread slices nicely with the batter and carefully drop in oil. Fry till light golden brown.
Making Pakora with filling
- Cut the bread slices in triangles, you can cut the thick sides if you want.
- Sandwich the filing between two triangular bread pieces, dip in batter.
- Coat nicely with the batter. Drop carefully in oil and fry till golden brown from both the sides.
- Serve with tomato ketchup or chutneys (green and tamarind) of your choice.
Linking Bread Pakoras to my Foodie Monday Bloghop group. The theme this week is #197GetinShape. The theme was suggested by Kalyani who blogs at Sizzling Taste buds. Do visit her blog for some amazing healthy and nutritious versions of traditional south Indian recipes to fusion from all over the world.
When Kalyani suggested this theme where all the participating members have to make a dish that is presented in a geometrical shape, Bread Pakoras immediately came to my mind. The triangular bread pakoras are just right for the theme and moreover I it had been a while since I made these. A few days back my daughter asked me if I can make these for the weekend ..and it rained heavily this weekend.. the weather, the theme were just right to make Bread Pakoras. We all enjoyed the fried treat after a long time..I think almost a year since I made the stuffed bread pakoras!!
Do make these delicious bread pakoras with or without filling and have it with a cup of masala chai or ginger tea , especially when it rains!! Trust me you will love the whole experience!!
As a kid I remember whenever mom made these, me and my sis finishes these with a glass of Mango Lassi or Mango shake. That kept us full fora couple of hrs during the day.
Whenever you make these do give me know your feedback.. I will be happy if you share the pics on my FB page or tag me on Instagram. You can also Pin the recipe for later use. A small appreciation from your side for my work!!
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