Bread Pakoras

Bread Pakora/ Stuffed Bread Pakore

Bread Pakoras are one of the most popular and all time favorite street snacks in India. A bread pakora is made with mainly bread and besan or gram flour. To give it a twist, potato stuffing is filled inside the bread slices. Pakoras in general are a very common snack especially during rainy season and winters. And these deep fried potato sandwiches dunked in besan batter are an ultimate delicious combination when served with tea.
 
 
 
You can have them anytime be it breakfast, brunch, as a tea-time snack, or for those evening hunger pangs. They are super easy and quick to make and they are so delicious in taste.

This share of mine took me down the memory lanes. Bread pakore used to be a staple lunchtime snack from our school canteen. We friends used to wait for that long lunch bell to ring so that we could rush to the canteen and hog onto the chutney-drenched bread pakoras and samosas. From school to college, we grew up, but the fondness of these pakoras still remains within us.
Today while chatting with my friend and remembering the good old college days, our chat came to bread pakoras. And the scrumptious plate of pakoras started floating in front of my eyes. The temptation levels were so high that I immediately barged into the kitchen to make them.
While making the first batch, I tasted some and was immediately transported back to the good old days. Then I realised I must share them with you all too. So, I put a harness on my salivating mouth and made few more to click pictures.
 
 
 
 
These are typical Delhi style Bread pakore filled with mashed potatoes mixture and a slice of Cottage cheese or paneer.
Although you can make them without any stuffing, but we prefer the stuffed version. Serve them hot with coriander mint chutney, khatti meethi Chutney or ketchup. And of course, not to forget, a cup of hot tea or coffee.
 
 
Some important variations and tips for making bread pakoras recipe-

1- You can use any type of bread available with you- white, brown, multigrain or wholemeal. I have used white bread.

2- There are two ways of making bread pakoras- Plain & Stuffed.
For making Plain bread pakora, Bread slices are just dipped in besan batter and deep fried.
And for making Stuffed bread pakoras: Potatoes or paneer is stuffed between two slices of breads, then dipped in batter and deep fried.

3- The most common filling is made with spicy mashed potatoes, but you can prepare your choice of filling.

4- Batter consistency should be correct. It should neither be very thin nor very thick.

5- Take sufficient amount of oil in kadai to fry the pakoras.

6- The oil should be hot when you dunk the battered pakoras into the oil. If the oil will be cold or warm, the pakoras will absorb oil and become very greasy and oily.

7- Do not keep the stuffed bread sandwich in the batter for a long time as the bread will become soft and it
might break.
 
INGREDIENTS:

Bread slices- 10, use can use any bread, white, brown or multigrain
Cottage cheese- 5 slices of 3x3 inches and 1mm thickness (Optional)
Oil for frying

For Batter-

Gram flour or Besan- 2 cups
Carom seeds or Ajwain-½ teaspoon
Coriander powder-1 teaspoon
Red chili powder-1 teaspoon
Garam masala powder-1 teaspoon
Chat masala powder-1 teaspoon
Turmeric powder-3/4th teaspoon
Dry Mango powder/ Amchoor powder-1/2 teaspoon
Salt-3/4th teaspoon
Baking powder-¼th teaspoon
Water-2 cups

For Stuffing-

Potatoes-3 medium size, boiled
Coriander powder-1 teaspoon
Red chili powder-1 teaspoon
Garam masala powder-1 teaspoon
Chat masala powder-1 teaspoon
Turmeric powder-3/4th teaspoon
Dry Mango Powder/ Amchoor powder-1 teaspoon
Salt-1 teaspoon
Coriander leaves-handful cleaned and chopped

DIRECTIONS:

Boil or steam the potato in a pressure cooker or steamer till it is completely cooked.
When the potato becomes warm, then peel them and keep aside.
We will start making the bread pakoras by making the batter first.
 
Making Bread Pakora Batter
In a bowl, take the besan (gram flour), ajwain, red chilli powder, coriander powder, turmeric powder, garam masala powder, chaat masala powder, amchoor powder and salt.
Now add around 1 cup of water and mix very well with the help of a whisk. Break all the lumps.
Add in 1 more cup of water.
The batter should not be very thick nor too thin.
If the batter is too thick, then add more water.
Add in baking powder and mix everything well.
Keep it aside while you are doing other preparations.
Besan in the batter will swell up and will attain a good consistency.
Add 1 to 2 teaspoons of hot oil when you keep the oil for deep frying in the batter.
Mix well. Whisk briskly non-stop for 1 to 2 minutes to incorporate some air in the batter.
 
 
 
While the batter is resting let’s make our stuffing.
Making Stuffing
Take the cooled down potatoes and mash them.
Add the red chilli powder, turmeric powder, amchur powder, garam masala powder, chaat masala powder, coriander powder and salt to the mashed potatoes.
Add in chopped coriander leaves.
Mix everything very well with the mashed potatoes.
Taste test the seasonings and adjust accordingly.
Keep aside.
Put oil in a wok or kadai and put it on medium low flame while you assemble your bread pakoras.

Assembling Bread Pakora
On the chopping board, keep a bread slice.
Take around 2 to 3 tablespoons of the mashed potato mixture and spread it on the bread evenly.
Place a Paneer square on the potato mixture.
Cover this potato stuffed slice with another slice.
Cut the prepared sandwich diagonally into triangle.
You now have 2 triangular bread sandwiches. Just slightly press the sandwich.
Take the entire sandwich in your hand and dip it in the besan batter.
Coat the stuffed bread sandwich evenly with the besan batter.
Be gentle while dipping the sandwich in the batter. Do not keep the stuffed bread sandwich for a long time in the batter as the bread will become soft and it might break.
 
 
 
Next and last part is frying the bread pakoras.
 
Frying Bread Pakora
By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
Do not overcrowd the kadai with pakoras. Otherwise it will become difficult to turn them.
Fry them in batches, two or three at a time depending on the size of the kadai you are using.
Fry on a medium high flame till they are crisp and golden brown.
Turn them gently and let the other side also get fried and become golden brown.
Drain them on a tissue paper. So that excess oil is absorbed.
Similarly fry all the bread pakoras.
Serve bread pakora hot or warm with coriander mint Chutney, khatti meethi Chutney or ketchup.

 
 
 

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