📝 About This Recipe
A quintessential staple of North Indian monsoon afternoons, these Bread Pakoras feature a spiced mashed potato filling sandwiched between soft bread slices, dipped in a silky gram flour batter, and deep-fried to golden perfection. Every bite offers a nostalgic symphony of textures—from the crunchy exterior to the zesty, herb-infused center. Whether enjoyed as a high-tea snack or a roadside indulgence, this recipe brings the authentic, aromatic soul of Old Delhi's street food stalls right into your kitchen.
🥗 Ingredients
The Potato Filling (Aloo Masala)
- 4 medium Potatoes (boiled, peeled, and mashed)
- 2 pieces Green Chilies (finely chopped)
- 1 inch Ginger (grated or finely minced)
- 1/4 cup Coriander Leaves (freshly chopped)
- 1/2 teaspoon Cumin Seeds
- 1/2 teaspoon Red Chili Powder (adjust to heat preference)
- 1 teaspoon Amchur (Dry Mango Powder) (for a tangy kick)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt (to taste)
The Besan Batter
- 2 cups Besan (Gram Flour) (sifted to avoid lumps)
- 2 tablespoons Rice Flour (for extra crispness)
- 1/2 teaspoon Ajwain (Carom Seeds) (crushed between palms)
- 1/4 teaspoon Turmeric Powder (for a vibrant golden color)
- 1 pinch Baking Soda (optional, for fluffiness)
- 1 cup Water (added gradually to reach coating consistency)
The Assembly
- 8 pieces White Bread Slices (sandwich bread works best)
- 4 tablespoons Green Chutney (spicy cilantro-mint sauce)
- 2-3 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Prepare the filling: In a large mixing bowl, combine the boiled mashed potatoes, chopped green chilies, grated ginger, and fresh coriander leaves.
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2
Add the spices—cumin seeds, red chili powder, amchur, garam masala, and salt—to the potato mixture. Mix thoroughly until the spices are evenly distributed.
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3
Make the batter: In another bowl, whisk together the besan, rice flour, ajwain, turmeric, and a pinch of salt. Sifting the besan beforehand ensures a silky smooth batter.
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4
Slowly pour water into the dry batter ingredients, whisking constantly. The consistency should be thick enough to coat the back of a spoon without running off too quickly.
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5
Let the batter rest for 10-15 minutes. This allows the gram flour to hydrate, resulting in a better texture after frying.
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6
Assemble the sandwiches: Lay out the bread slices. Spread a thin, even layer of green chutney on one side of each slice.
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7
Take about 2-3 tablespoons of the potato filling and spread it evenly over four of the bread slices. Top with the remaining four slices to create sandwiches.
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8
Using a sharp knife, cut each sandwich diagonally into two triangles. This is the classic street food shape.
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9
Heat the oil in a deep frying pan (kadai) over medium-high heat. To test if it's ready, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
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10
Just before frying, add a pinch of baking soda to the batter and whisk. Dip a sandwich triangle into the batter, ensuring all edges and sides are completely sealed and coated.
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11
Gently slide the coated triangle into the hot oil. Fry 1-2 pakoras at a time to avoid overcrowding the pan and dropping the oil temperature.
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12
Fry for 2-3 minutes on each side, turning carefully with a slotted spoon, until they reach a deep golden brown and crispy texture.
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13
Drain the pakoras on paper towels to remove excess oil. Repeat the process for the remaining sandwiches.
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14
Serve immediately while hot and crisp, sprinkled with a little chaat masala if desired.
💡 Chef's Tips
For the crispiest results, never skip the rice flour; it provides a structural crunch that besan alone cannot achieve. If your batter is too thin, it will soak up too much oil; if it's too thick, the bread will taste doughy—aim for a 'heavy cream' consistency. Always fry on medium heat; oil that is too hot will burn the outside while leaving the batter raw inside. You can add a slice of paneer (Indian cottage cheese) inside the potato filling for a 'Special Paneer Bread Pakora' variation. To prevent the bread from getting soggy, ensure your potato filling isn't watery and your chutney is thick, not runny.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Date Chutney. Pair with a steaming cup of Masala Chai for the quintessential Indian monsoon experience. For a street-style meal, serve alongside fried salted green chilies. Top with a sprinkle of Chaat Masala and a few drops of lemon juice just before serving. Great as a heavy breakfast or a party appetizer when cut into smaller 'bite-sized' quarters.