Crispy Bread Pakora Recipe: Indian Snack Delight
30 minutes
775 reads
About Crispy Bread Pakora Recipe: Indian Snack Delight
Indulge in the irresistible crunch of Bread Pakoras, a beloved Indian street food snack perfect for a rainy day or any time you crave a flavorful treat. These golden-brown fritters transform simple bread slices into a delicious explosion of textures and spices, offering a comforting and satisfying experience.The crispy batter, infused with aromatic onions, vibrant green chilies, and sweet carrots, perfectly complements the soft bread inside. Each pakora is a delightful combination of savory and spicy, making it an ideal snack for tea time or casual gatherings.Serve these piping hot pakoras with your favorite chutneys – a tangy green chutney and a sweet-tart tamarind chutney are highly recommended to complete this culinary masterpiece.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
For the Potato Filling
- 2 Potato boiled and mashed
- 1/2 tsp Salt
- 1/4 tsp Garam Masala optional
- 1/4 tsp Chaat Masala for extra flavor, optional
For the Pakora Batter
- 1 cup Gram Flour also known as bengal gram flour
- 1.5 tsp Salt adjust to taste
- 1 medium Onion finely chopped
- 2-4 Chili Pepper adjust to spice preference, finely chopped, green
- 1 medium Carrot grated
- 1/4 cup Cilantro chopped
- 1 tsp Cumin jeera
- Water as needed, to adjust batter consistency
- 8 slices Bread any type of bread works
- Oil as needed, for deep frying
Instructions
Prepare the Potato Filling
- Mash the boiled potatoes well. Season with salt, garam masala, and chaat masala (optional). Mix thoroughly.
Prepare the Batter
- In a large bowl, whisk together the gram flour and salt. Add the chopped onion, green chilies, grated carrot, and chopped coriander. Stir in the cumin seeds.
- Gradually add water, mixing until a smooth, medium-thick batter forms. The batter should coat the back of a spoon.
Assemble and Fry the Pakoras
- Cut each slice of bread into 4 smaller pieces. Spread a thin layer of the potato mixture onto each bread piece.
- Dip each bread piece into the batter, ensuring it's fully coated.
- Heat oil in a deep pan or wok over medium-high heat. Carefully drop the pakoras into the hot oil, frying in batches to avoid overcrowding the pan.
- Fry until golden brown and crispy on all sides, flipping occasionally. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve
- Sprinkle chaat masala (optional) over the pakoras and serve immediately with your favorite chutneys.
Recipe Notes
Expert Tips for Perfect Bread Pakoras
- For extra crispy pakoras, let the batter rest for 15-20 minutes before frying. This allows the gluten to relax and helps create a lighter texture.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy pakoras. Fry in batches for best results.
- Adjust the amount of green chilies according to your spice preference. If using very spicy chilies, start with fewer and add more as needed.
- Serve immediately after frying for the best crispness. You can reheat leftovers in a microwave, but the texture may slightly soften.
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Recipe Nutrition
Calories: 173kcalCarbohydrates: 21gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gSodium: 570mgFiber: 2gSugar: 2g
Jiya Makhija
Articles: 42
3 Comments
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I’m excited to make this at home!
This is perfect! Can’t wait to taste it.
This looks so inviting! I’m eager to try it.