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Bread pakoras are made by frying a stuffing made from slices of bread, potatoes, onions, coriander leaves, and a variety of spices in cooking oil until golden brown. It very easy to make bread pakoras at home. Follow my recipe to know the steps.

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KEY TAKEAWAYS

Bread pakoras are classic Indian snack.

Enjoy them with classic tomato sauce, a refreshing green chutney, sweet and tangy tamarind chutney, simple and creamy yogurt dip, mayonnaise, freshly chopped onions with chaat masala, or cucumber slices.
Bread pakora tastes delightfully spicy, savory, and aromatic.
Bread pakora tastes almost the same as bread cutlets, bread samosas, bread chops, bread fingers, and bread nuggets.

The Ingredients:

10 slices bread
2 pieces potatoes (large, finely grated)

2 pieces onions (large, finely cut)
1 piece capsicum (large, finely chopped)
½ cup coriander leaves (finely chopped)

3 pieces green chilies (cut into small pieces)
1 tsp ginger and garlic paste
2 tsp coriander powder

1 tsp red chili powder
1 tsp dry mango powder (amchur)
¼ tsp turmeric powder

Salt to taste
½ cup refined wheat flour (maida)
½ cup rice flour – ½ cup

For frying the pakoras:

Cooking oil – An adequate amount

I first had these delicious pakoras at a roadside stall in Jamshedpur, run by an elderly couple. There were only three things on the menu, and I ordered the one they seemed proudest of. The flavor was earthy, layered, and deeply satisfying. I didn’t ask for a recipe—just watched carefully.

Later on, I recreated it in my kitchen, slowly, remembering the things I saw at the stall with respect. Now, it is a quiet Sunday morning dish, something me and my family members enjoy often, alone or with friends, remembering the elderly couple with gratitude.

How to Make Bread Pakora? (Step by Step Guide with Images)

Step 1: Take a bowl and half-fill it with water. Now, take 8 to 10 slices of fresh bread, dip them one by one in the water, and take them out quickly.

(Pro tip: I have used white bread to make the pakoras. You can use brown bread or multigrain bread if you want).

Step 2: Now, make four-fold of each soaked piece, press it with your hands to drain the water, and keep them in a large bowl.

Step 3: Now, add 2 large pieces of onions (finely cut), 2 large pieces of potatoes (grated finely), and 1 large piece of capsicum (finely chopped) to it.

(Pro tip: Make sure you wash the potatoes nicely after grating them. This will remove the starch from the potatoes and make the pakoras nice and crispy).

Step 4: Now, add ½ cup of finely chopped fresh coriander leaves, 2 to 3 pieces of fresh green chilies (cut into small pieces), and 1 tsp of ginger and garlic paste to the ingredients in the bowl.

Step 5: Follow it with the powdered masala starting with 2 tsp of coriander powder, 1 tsp of red chili powder, 1 tsp of dry mango powder (amchur), ¼ tsp of turmeric powder, and regular table salt to taste.

Step 6: Finally, add ½ cup of refined wheat flour (maida), ½ cup of rice flour, and a little bit of salt to the ingredients in the bowl.

(Pro tip: The amount of maida and rice flour should be equal to make perfect pakoras. Adding more rice flour than maida will make the pakoras hard. You can add regular wheat flour as an alternative to maida if you do not have it at home).

Step 7: Mix them nicely without adding water. Keep it aside for about 4 to 5 minutes for the ingredients and masala to blend nicely.

(Pro tip: The water in the bread pieces and that released by the onions and potatoes due to the salt added to the mixture will provide adequate water).

Step 8: Now, make small balls of this mixture. You can also give any other shape you want. However, I prefer the traditional pakoras and therefore will not give any shape to it. I will simply take a small portion of the mixture and fry it.

Step 9: Now, take a kadai and put an adequate amount of cooking oil in it. Heat it on a high flame. Check it with a toothpick. When it is hot and you can see bubbles around the toothpick, turn the flame of your gas stove to medium.

Step 10: Release the pakoras carefully so that you do not splash hot oil. Flip them only when they become slightly golden in color. They may break if you flip them early because they will be soft.

(Pro tip: To ensure proper cooking and even frying, do not put in more pakoras than the kadai can accommodate. Always fry pakoras in batches).

Step 11: Fry the pakoras for about 4 to 5 minutes and take them out when they start floating on the oil and turn brown in color indicating that they are cooked nicely.

Step 12: Put them on a piece of tissue paper so that the excess oil is absorbed, quickly.

Step 13: Now, your tasty and spicy homemade bread pakoras are ready to be served. Put them on a plate or a bowl and serve them hot along with tomato sauce or green chutney.