Bread pakoras are deep-fried savoury fritters—a beloved monsoon snack in India.
A spiced batter made from besan (gram flour), spices, and salt goes into the making of bread pakoras. These delectable fritters contain a savoury stuffing made with mashed potatoes.
The street-side stalls selling bread pakoras in India serve this snack with tangy and spicy potato stuffing. If you make these fritters at home, you can get creative with your potato stuffing by including ingredients like green peas, paneer or cheese. You can also use herbs and spices of your choice to suit your culinary preferences. Here’s a step-by-step guide for beginners to try this recipe at home.
Steam or boil 1 large or 2 medium-sized potatoes in a steamer or pressure cooker until they become fork-tender. Put the cooker on a medium flame and wait for 4 whistles (or about 9 minutes). Drain out the water. Peel and grate/mash the warm potatoes and set them aside.
Add 2 tablespoons of diced mint leaves, 1 tablespoon of cleaved coriander leaves, finely chopped green chillies (1 to 2), ¼ teaspoon of red chilli powder, ¼ teaspoon of garam masala, ½ teaspoon of amchur powder (dry mango powder), and salt to the mashed or grated potatoes.
Mix all the herbs and spices well with the potatoes and set aside.
Grab a mixing bowl and add 1 cup of gram flour, ½ teaspoon of ajwain (carom seeds), ¼ teaspoon of red chilli powder, a pinch of turmeric powder, 1 pinch of hing (asafoetida), ¼ teaspoon of garam masala powder, 2 pinches of baking soda and salt as per taste.
Baking soda is an optional ingredient—it helps the bread pakora become fluffy and light.
First, add half a cup of water and mix thoroughly. The consistency of the batter should not be very runny or too thick. If it becomes too thick, add water. Add 2 teaspoons of oil to the batter. Stir all the ingredients well. Whisk non-stop for about 2 minutes and keep the batter aside.
Slice the bread on the chopping board or cut them into rectangle or triangle slices. Scoop 2-3 tablespoons of the spicy potato mixture and evenly spread it over the sliced bread. Cover the potato stuffing with a slice of bread. Gently press the triangular bread sandwich to secure the stuffing.
Pour oil into a wok (kadai) and heat it for deep frying. To check if the oil is hot enough for frying, add a teaspoon of the batter—if it starts sizzling and gradually surfaces, the oil is ready.
If the batter does not surface, the oil needs heating – so slightly increase the flame. Similarly, if it fries quickly and surfaces on top, the oil is too hot – slightly reducing the flame.
Now, take one stuffed bread at a time and dip it in the batter. Evenly coat the bread sandwich in the savoury batter. Do not soak the bread in the batter for too long, as the bread might soften and crumble.
Now transfer the besan-coated bread into the kadai. Gently place the bread into the hot oil. Add two or three bread pakoras at once—depending on your kadai’s size. Make sure you are not overcrowding the kadai.
Deep fry the stuffed bread on a medium-high or medium flame. Flip it over to the other side when one side becomes light golden. Be gentle and careful when flipping the bread. Fry until both sides become golden brown and crisp.
Place the bread pakoras on paper towels, allowing them to absorb the excess oil. Pair the fritters with a savoury mint, tamarind or coriander chutney and serve!
Surprise your friends and family with this delish evening snack and delight their taste buds.
