Bread Pakora
بریڈ پکوڑا
Bread pakora is what happens when a sandwich meets a pakora. Two slices of bread hold a layer of spiced potato, the whole thing is dipped in batter, and it's fried until the outside is crisp and the bread inside stays soft. It's sold at chai stalls, made on rainy afternoons and found on many iftar tables, cut into triangles and served with green chutney or ketchup.
- ⏱ Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Mix the mashed potato with the onion, green chilies, coriander, chaat masala and salt.
Spread a thin layer of green chutney on 4 slices of bread. Spread the potato filling evenly over them, about 1 cm thick, and cover with the remaining slices. Press gently and cut each sandwich into two triangles.
Whisk the besan with the chili powder, ajwain, turmeric, baking soda and salt, adding water gradually to make a smooth, thick batter that coats the back of a spoon.
Heat the oil in a to medium-hot. Dip each triangle in the batter, turning to coat all sides and the edges, and slide it into the oil.
Fry 2–3 at a time for 3–4 minutes, turning once, until deep golden and crisp. Drain on a wire rack.
Sprinkle with chaat masala and serve hot with green chutney, ketchup and chai.
Kitchen notes
Day-old bread holds together better than very fresh bread, which can soak up oil.
Coat the edges well with batter so the filling stays sealed inside.
Oil that's too cool makes greasy pakoras. Test with a drop of batter: it should rise at once with steady bubbles.
The chai-stall snack
Every chai stall seems to have a tray of bread pakoras next to the samosas. They’re cheap, filling, and go perfectly with a cup of doodh patti, especially when it’s raining. At home they’re a good way to use up bread and a couple of boiled potatoes.
The parts
The filling. Mashed potato seasoned with onion, green chili, coriander and . Keep it fairly dry so it doesn’t make the bread soggy.
The bread. Plain white sandwich bread is traditional. A thin layer of green chutney inside adds a kick.
The batter. The same batter as for pakoray, with ajwain, chili and turmeric. A pinch of baking soda makes it lighter and crisper. It should be thick enough to coat, so it seals the edges.
Frying
Use medium-hot oil and fry only two or three at a time, so the temperature doesn’t drop. Drain on a rack rather than paper so the bottom stays crisp. Serve straight away; bread pakora softens as it cools.
Serving
Serve hot with green chutney, imli chutney or ketchup, and plenty of chai.
Questions people ask
Can I make it without the potato filling?
Yes. Plain bread pakora is just bread slices, cut in half, spread with chutney and dipped in the batter. It's quicker and lighter.
Can I air-fry them?
The wet batter drips in an air fryer. Shallow-fry them on a tawa with a few tablespoons of oil instead, turning once.
Can I prepare them ahead for iftar?
Make the filling and the sandwiches in the morning and keep them covered in the fridge. Make the batter and fry just before iftar.
Nutrition (estimate, per serving)
- Calories
- 360
- Protein
- 10 g
- Fat
- 16 g
- Carbs
- 44 g
