Bread Pakora

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Get Ready

   Gather all your ingredients and tools. Boil the 2 medium potatoes until very tender (about 15-20 minutes after water boils), then peel and mash them completely in a large mixing bowl using a potato masher or fork. Finely chop 1 green chilli and 2 tbsp of fresh coriander leaves. Grate 1 tsp of fresh ginger. Keep your kadhai/wok, slotted spoon, and kitchen paper ready for frying.

2. 02

   Prepare Potato Filling

   To the mashed potatoes in the large mixing bowl, add the chopped green chilli, grated ginger, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, 1/2 tsp garam masala, 1/2 tsp amchur powder, and 1/2 tsp salt. Mix everything very well with your hands or a spoon until all the spices are evenly distributed and the mixture is smooth. This is your potato filling.

3. 03

   Prepare Besan Batter

   In a separate small mixing bowl, add 1 cup of besan (gram flour), 1 tsp salt, and gradually add 3/4 cup of water. Whisk continuously with a fork or small whisk until you get a smooth, lump-free batter. The batter should be thick enough to coat the back of a spoon but not too thick like dough. If it's too thick, add a tiny bit more water (1 tsp at a time); if too thin, add 1 tsp more besan. Set aside.

4. 04

   Assemble Bread Pakora

   Take one slice of bread. Spread about 2-3 tablespoons of the potato filling evenly over one side of the bread slice, going almost to the edges. Place another bread slice on top, making a sandwich. Gently press down to make sure the filling sticks.

5. 05

   Cut and Repeat

   Using a knife on a chopping board, carefully cut the bread sandwich diagonally from one corner to the opposite corner, forming two triangles. Repeat this process for all 6 slices of bread, creating 3 full sandwiches and then 6 triangles in total. You should have 6 bread triangles filled with potato.

6. 06

   Heat Oil

   Pour 3 cups of oil into your kadhai/wok. Place the kadhai/wok on a stove and turn the heat to medium-high. Let the oil heat up for about 5-7 minutes. To check if the oil is hot enough, drop a tiny pinch of besan batter into it; it should sizzle and immediately float to the top. If it sinks, the oil isn't hot enough; if it browns too quickly, the oil is too hot (reduce heat slightly).

7. 07

   Dip and Fry First Batch

   Carefully take one potato-filled bread triangle. Dip it completely into the besan batter in the small mixing bowl, ensuring it's fully coated on all sides. Let any excess batter drip off for a second. Gently slide the coated bread triangle into the hot oil. Repeat with 2 more triangles, frying 3 at a time to avoid overcrowding the kadhai/wok.

8. 08

   Fry Until Golden

   Fry the pakoras on medium heat for about 3-4 minutes on one side until they turn a deep golden brown. Then, using your slotted spoon, carefully flip them over to the other side. Fry for another 3-4 minutes until that side is also golden brown and crispy. The pakoras should look evenly colored and puffed up.

9. 09

   Drain and Serve

   Once golden brown and crispy on both sides, carefully remove the pakoras from the oil using the slotted spoon. Hold them over the kadhai/wok for a few seconds to let excess oil drip back in. Place the fried pakoras on a plate lined with kitchen paper to absorb any remaining oil. Repeat the dipping and frying process for the remaining bread triangles.

10. 10

    Garnish and Enjoy

    Sprinkle the remaining chopped fresh coriander leaves over the hot bread pakoras. Serve immediately with your favorite chutney (like mint chutney or tamarind chutney) or tomato ketchup. Enjoy your homemade Bread Pakora!