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Bread Pakoda Recipe

Bread pakoda is a good snack during tea time or in breakfast. Its a great snack to have during rains. Delicious spicy potatoes are mashed and stuffed inside bread and fried.  In North India it is one of famous street food also.


4 slices of firm white bread

2 medium size boiled potatoes (boiled and mashed

1 cup gram flour (besan)

1/2 tsp turmeric powder

1/2 tsp Ajwain

1 green chili, finely chopped

2 tbsp finely chopped coriander leaves

1/2 tsp red chili powder

1 tsp chat mashala

1 tsp garam masala powder

1 pinch baking soda

Salt as taste

Oil for fry

Water for batter

Green mint chutny 1 cup


Cut Bread slices into desired shapes (like triangle, rectangle etc).  Add the coriander leaves, green chili, red chili powder, chat mashala, salt in the mashed potatoes. Mix well. Check the seasonings and adjust accordingly. In a bowl, take the besan. Add ajwain, red chili powder, garam masala powder, baking soda and salt. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter). Heat the oil in a frying pan on medium high heat. Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take a teaspoon of the green mint-coriander chutney and apply it evenly on the triangular slice of bread. Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly. Cover this potato stuffed slice with another slice. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second triangular slice.

It looks like a beautiful triangular bread sandwich. Then dip the bread Dip the stuffed bread  in the batter one at a time and slowly drop into the frying pan. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break. Fry the pakoras in medium heat. Care fully turns them occasionally. Fry the pakoras until Turn them occasionally. Fry the pakoras until both sides are golden-brown. Drain on a tissue paper. Serve hot  with tomato sauce or with green mint chutney.

Tips: The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe.    But if you do not have it. There is an alternative. Just chop some mint leaves and add it to the mashed potatoes.

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