Crispy Bread Pakora Recipe: Indian Tea-Time Snack
1 hour
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About Crispy Bread Pakora Recipe: Indian Tea-Time Snack
Indulge in the irresistible flavors of homemade Bread Pakora, a beloved Indian snack perfect for breakfast, brunch, or a delightful tea-time treat. These crispy fritters boast a spicy potato filling infused with aromatic spices like coriander, green chilies, and a tangy hint of dry mango powder (amchur). Each bite offers a delightful contrast of textures and tastes.This easy-to-follow recipe guides you through creating the flavorful potato filling and the perfect chickpea flour batter, ensuring golden-brown, crispy pakoras every time. The addition of bread adds a unique texture and makes this recipe even more satisfying.Serve your warm Bread Pakoras with your favorite chutney for a truly authentic Indian experience. Enjoy this classic snack with a steaming cup of chai or coffee!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Spicy Potato Filling:
- 2 medium Potato boiled and mashed
- 1 Chili finely chopped, green
- 1/4 cup Coriander finely chopped, fresh
- 1 tsp Chili Powder red
- 1/2 tsp Mango Powder amchur powder, dry
- 1/2 tsp Salt or to taste
For the Chickpea Flour Batter:
- 1 cup Gram Flour besan
- 1/2 tsp Asafoetida hing
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1/2 tsp Carom Seeds ajwain
- 3/4 cup Water or as needed to reach desired consistency
- 1 tsp Salt or to taste
- 1 tbsp Oil for the batter
Instructions
Prepare the Potato Filling
- Boil potatoes until tender. Peel and mash them while still warm. Add the chopped green chili, coriander, red chili powder, amchur powder, and salt. Mix well.
Make the Chickpea Flour Batter
- In a bowl, whisk together chickpea flour, asafoetida, red chili powder, garam masala, carom seeds, and salt. Gradually add water, whisking constantly, until you achieve a smooth, pourable batter. Stir in 1 tablespoon of oil.
Assemble and Fry the Bread Pakora
- Spread a thin layer of chutney on one side of each bread slice. Top with a generous spoonful of the potato mixture. Cover with another bread slice, gently pressing to seal.
- Dip each assembled pakora into the chickpea flour batter, ensuring it's fully coated. Heat oil in a large pan or deep fryer to medium-high heat. Carefully place the pakoras in the hot oil and fry until golden brown and crispy, turning occasionally. Remove and drain on paper towels.
Serve and Enjoy
- Serve your crispy Bread Pakoras hot with your favorite chutney and a cup of tea or coffee.
Recipe Notes
Expert Tips for Perfect Bread Pakoras
- For extra crispy pakoras, let the batter rest for 15-20 minutes after mixing.
- Don't overcrowd the pan when frying; this will lower the oil temperature and result in soggy pakoras.
- Adjust the amount of chili powder to your spice preference.
- If your batter is too thick, add a little more water; if it's too thin, add a little more chickpea flour.
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Recipe Nutrition
Calories: 149kcalCarbohydrates: 9gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1425mgFiber: 1g
Salma Godil
Articles: 3
4 Comments
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Thanks for the inspiration! Looks tasty.
This is a fantastic recipe! Thanks for sharing.
This is fantastic! Thank you for sharing.
This is delightful! Thanks for the recipe.