Indian
👍 Beginner Friendly
15 mineasy
IndianSnack
Recipe Story
origins & traditionsMasala Bread Pakora is a beloved Indian street food that transforms simple bread into an irresistible snack. This recipe features a savory potato filling seasoned with aromatic spices like cumin, turmeric, and garam masala, sandwiched between bread slices. The sandwich is then dipped in a seasoned chickpea flour batter and deep-fried until gloriously crispy and golden. Popular across India, especially during monsoon season with a hot cup of chai, these pakoras deliver the perfect combination of crunchy exterior and soft, spiced interior. The addition of green chilies and fresh cilantro adds a vibrant kick, while the tanginess of chaat masala brings authentic street food flavor. Perfect as an evening snack, tea-time treat, or party appetizer, these pakoras are best enjoyed hot with mint chutney or ketchup.
Instructions
step by step0/22 done
Boil potatoes until tender, peel and mash them in a large bowl.
Heat 2 tablespoons oil in a pan, add cumin seeds and let them splutter.
Add chopped onions and sauté until translucent, about 3-4 minutes.
Add minced garlic, ginger, and chopped green chilies, cook for 1 minute.
Add turmeric, red chili powder, coriander powder, and salt, mix well.
Add the mashed potatoes to the pan and mix thoroughly with the spices.
Add chopped cilantro and garam masala, mix well and let the filling cool.
In a mixing bowl, combine chickpea flour, rice flour, salt, red chili powder, turmeric, and ajwain seeds.
Gradually add water to make a smooth, thick batter (consistency of pancake batter).
Add a pinch of baking soda to the batter and mix well.
Take bread slices and trim the edges if desired.
Spread 2-3 tablespoons of potato filling evenly on one bread slice.
Cover with another bread slice to make a sandwich, press gently.
Cut the sandwich diagonally into triangles or leave whole.
Heat oil in a deep pan or kadhai to 350°F for deep frying.
Dip each bread sandwich completely in the chickpea batter, coating all sides.
Carefully slide the battered sandwich into hot oil.
Fry 2-3 pieces at a time without overcrowding, turning occasionally.
Fry until golden brown and crispy on all sides, about 4-5 minutes.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with chaat masala if desired.
Serve hot with mint chutney, tamarind chutney, or ketchup.
Masala Bread Pakora
4.6 (27)
Crispy Indian street food snack featuring spiced potato filling sandwiched between bread slices, coated in chickpea batter and deep-fried to golden perfection.
medium
40 min
4 servings
Ingredients
0 of 12 checked
Main
- 8 slices bread, edges trimmed
Filling
- 3 pieces potatoes, boiled, peeled and mashed
- 1 pieces onions, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ginger, grated
- 1 teaspoons cumin, seeds
- 4 tablespoons cilantro, chopped
Batter
- 1 1/2 cups chickpeas, besan/chickpea flour
Spices
- 3/4 teaspoons turmeric
- 1 teaspoons chili-powder
Frying
- 4 cups vegetable-oil, for deep frying
Seasoning
- 2 teaspoons salt, to taste
Chef Tips
expert advice•For extra crispy pakoras, ensure the oil is at the right temperature before frying.
•If the oil is too hot, the pakoras will brown quickly but remain uncooked inside.
•If too cool, they will absorb excess oil.
•Add a small amount of batter to test - it should sizzle and rise immediately.
•You can customize the potato filling by adding finely chopped bell peppers, peas, or grated paneer for variation.
•For a healthier version, use whole wheat bread.
•The batter should be thick enough to coat the bread properly but not too thick.
•If the batter is too thin, add more chickpea flour; if too thick, add water gradually.
•Make sure the potato filling is completely cool before assembling to prevent the bread from becoming soggy.
•For a gluten-free version, use gluten-free bread.
•These pakoras taste best when served immediately while still crispy.
•If preparing for a party, you can prepare the filling and batter in advance, then assemble and fry just before serving.
