Bread Pakoras are prepared in two stages. First stage is preparing the filling which takes most of the time. I always plan this step ahead of time. I boil the potatoes and leave them to cool completely. Once that is done, I make the filling. I always make some extra filling as well so that I can make some Alu Parathas or Cheese Sandwiches with the leftover filling. Bread Pakoras are delicious but they are super heavy so one or two is more than enough even for adults. The extra filling comes handy the next day to prepare a quick brunch.
The second stage is making the batter and filling the bread like a sandwich. Then you just dip the bread in the batter and fry! That’s it! There is nothing more to it and if you have the filling ready beforehand, these can be made and served while you are brewing the Tea.
My fondest memory of Bread Pakora is from a vendor just outside my parents’ home. That vendor used to sell Bread Pakoras (along with many other types of fritters, Dahi and Jalebi) in the mornings and Samosas in the evening. Everything was served with Dhania (Cilantro) chutney and a cup of piping hot tea. It was a must have in our home on Sunday mornings. We used to enjoy these Bread Pakoras with Pyaz (Onion) ke Pakore and Palak (Spinach) ke Pakore. Then we used to end the meal on a sweet note with Dahi Jalebi (Jalebi is a deep fried batter of all purpose flour, fried in pretzel or circular shape and then soaked in sugar syrup, it is always served with Dahi or Yogurt).
Serve with dhania chutney or mint chutney and ketchup. And don't forget the tea. A cup of hot tea makes all the difference. Hot crispy Bread Pakoras with a cup of hot tea, yum!
Ingredients:
For the filling:
- Potato - 2-3, medium, boiled and cooled
- Cilantro - a handful or Kasuri Methi - 2 tablespoons
- Garam Masala - 1 teaspoon
- Amchur - 2 teaspoons
- Salt - ½ teaspoon (or to taste)
- Garlic - 2-3 cloves, grated or 1 teaspoon Garlic Powder
- Chaat Masala - 2 teaspoons
- Cumin Powder - 2 teaspoons
For the batter:
- Besan/ Gram Flour - 1 cup
- Turmeric Powder - ½ teaspoon
- Salt - ½ teaspoon
- Garam Masala - ½ teaspoon
- Hing - ½ teaspoon
- Baking Soda - 1 pinch
- Canola Oil - 1-2 cups (for deep frying and making the filling)
- White Bread - 2 slices
Directions:
- You can choose to not fry the filling. I like frying it because it removes any extra moisture from the potatoes and brings a yummier flavor.
- Mash the Potatoes, add Amchur, Salt, Garlic, Chaat Masala and Cumin Powder.
- If you are not frying the filling, mix the Garam Masala, Cilantro/ Kasuri Methi as well. Filling is ready.
- If you are frying the mixture, heat 1-2 tablespoons of Oil in a wide skillet and once it’s hot enough, transfer the mixture to it.
- Fry for 10 minutes over medium heat or till the mixture looks golden red and the extra moisture is dry. Mix in the Garam Masala, Cilantro/ Kasuri Methi in it. Turn off the heat and the filling is ready.
- Now make the batter: In a bowl, whisk the Gram Flour, Turmeric Powder, Salt, Garam Masala, Hing and Baking Soda.
- Start adding water, it should be a thick batter otherwise the bread slices will turn soggy. It should coat the back of a spoon.
- Place a slice of Bread on a board/ kitchen counter and spread the filling on it.
- Cover with another slice of Bread.
- Press the Bread slices together, this will hold the filling.
- Cut the Bread diagonally.
- Fill the other Bread slices as well.
- Heat a wok over medium heat. Add the Canola Oil in it.
- To test if the Oil is hot enough to fry, drop a little bit of batter in it. If it takes a dip and floats to the surface of the oil, then start frying the Bread Pakoras.
- Carefully, take one of the filled pieces and dip it in the batter. Cover all the sides then place in the Oil. Let the batter fry for a few minutes then turn it and fry the other side. Fry all the sides evenly.
- Remove with a spider spoon and drain on paper towels.
- Serve hot with Dhania/ Mint Chutney and Ketchup and Tea.
Recommended Reading:
If you like deep fried Indian Tea Time Snacks, try these as well:
- Allahabadi Alu Patty (Puff Pastry with Spicy Potato Filling)
- Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
- Namkeen (Savory Deep Fried Indian Snacks)
- Pyaz Ke Pakore (Onion Fritters)
- French Chops
- Samosa (Spicy Potato stuffed Pastries)
- Alur Bora (Mamma’s Potato with Garlic fritters)
- Kabiraji
- Methi Pakora (Gram flour and Fenugreek leaves Fritters)
- Palak ke Pakore (Gram flour and Spinach Fritters)
- Vegetable Cutlets
- Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
- Paneer Pakore (Fresh Cheese Fritters)
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