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Bread pockets are made with bread slices and spicy and flavorful stuffing, fried to perfection in hot cooking oil. You will need common household ingredients such as onion, garlic, ginger, coriander leaves and others and must follow strategic steps to make bread pockets at home, as described in my easy-to-follow recipe.

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KEY TAKEAWAYS

Bread pockets are perfect for any gathering and are easy to make snack at home.

Serve them hot with classic tomato ketchup, refreshing mint chutney, sweet and tangy tamarind chutney, a simple and cool yogurt dip, cool cucumber raita, green chili sauce, smoky roasted red pepper dip, or sour cream.
Bread pockets taste crispy, savory, crunchy, and warm.
Bread cutlets, bread rolls, bread chops, bread samosas, and bread pakoras offer similar taste as bread pockets.

The Ingredients:

To make the pockets:

2 slices bread

To make the stuffing:

2 pieces potatoes (medium size, boiled, peeled, and mashed)
1 tbsp cooking oil

1 tsp Kashmiri red chili powder
¼ tsp turmeric powder
1 tsp garam masala powder

1 piece onion (medium, finely chopped)
1 tsp garlic (finely chopped)
1 tsp ginger (finely chopped)

1 tsp green chili (finely chopped)
1 tsp dry mango (amchur) powder
Salt to taste

1 tbsp green peas (boiled)
2 tbsp coriander leaves (finely chopped)

To deep fry the bread pockets:

Cooking oil – An adequate amount

To serve the bread pocket:

Tomato ketchup – A small bowl

I discovered this recipe during a rainy afternoon at a homestay in Meghalaya. The host served it without much fuss. She simply said “try this, it’s local.” It was rich, humble, and perfect with the mist curling through the windows.

I asked for the recipe, and she rattled it off like a poem. At home, I tried to make it while listening to rain sounds online, pretending I was back there. It didn’t match the original exactly, but it brought the same calm. I perfected the recipe over time and it is my frequent monsoon ritual now.

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

Step 1: To make the stuffing for the bread pockets, heat 1 tbsp of cooking oil in a pan and add 1 tsp of garam masala, 1 tsp of Kashmiri red chili powder, and ¼ tsp of turmeric powder. Mix them and fry them for about half a minute or so.

Step 2: Now, add 1 medium-sized piece of onion (finely chopped), 1 tsp of garlic (finely chopped), 1 tsp of ginger (finely chopped), and 1 tsp of green chilies (finely chopped) to it and stir them to cook them until the onions turn translucent.

Step 3: Now, add 1 tsp of dry mango (amchur) powder and salt to taste. Sauté them for some more time until the onions turn golden brown in color.

Step 4: Now, add 1 tbsp of boiled green peas and mix them nicely with the masala.

Step 5: Next, add 2 medium pieces of potatoes, boiled, peeled, and mashed to the masala. Mix everything together and cook it for about 5 minutes.

Step 6: Finally, add 2 tbsp of finely chopped fresh coriander leaves, mix them nicely, turn off the flame, and let the stuffing mixture cool down.

Step 7: Now, to make the bread pockets, take 2 slices of bread and cut off their edges.

Step 8: Take one slice and gently flatten it by rolling it out with a rolling pin.

Step 9: Now, put a little bit of stuffing in the center of the flattened bread slice.

Step 10: Dab the sides of the bread slices with a little bit of water with your fingers.

Step 11: Seal all the sides of the bread pakora nicely and gently. Repeat steps 8 to 11 for the other bread slice or slices (if you have taken many).

Step 12: Now, take a kadai, and heat an adequate amount of cooking oil in it on a high flame. When the oil is hot enough, turn the flame to medium. Then, gently release the bread pocket into the hot oil in the kadai so that it does not splash hot oil. Cook it for a couple of minutes.

(Pro tip: You must fry the bread pockets on a medium flame because high heat will fry the bread very quickly and burn it but the inside will remain uncooked. This will affect the taste).

Step 13: Flip it when it starts to turn golden in color. Fry it for another minute or so.

(Pro tip: I have put only one bread pocket for frying at a time. You can put 2 or 3 but do not overcrowd it. This will ensure easy flipping and even frying).

Step 14: Take the bread pocket out when it turns to nice golden brown in color. You may put it on a piece of tissue paper so that the excess oil is absorbed. Fry all the bread pockets you have made this way, one by one.