Bread Pakora or Pakoda are a very typical Indian Railway Station food. But this wonderful twist with the Tomato Ketchup and the Mint or Cilantro Chutney, just spruces up the otherwise plain, simple bread Pakoda. And let’s not forget the wonderful color combination. Pakoda or Pakora or Bhajji or Bhajjia – use any one of the names, you’re gonna love it.
Sandwich Bread – 3 slices
Cilantro or Mint Chutney
Oil – for deep frying
For the Batter:
Chickpea Flour – 1.5 cups
Water – 1/4 cup
Baking Soda – 1/8 tsp
Salt – to taste
Red Chili Powder – to taste
Turmeric Powder – 1/8 tsp
Roasted Cumin Powder – 1/4 tsp
Chaat Masala – 1/2 tsp
1. Cut the edges off the bread slices.
2. Open the bread and spread Mint/Cilantro Chutney.
3. On the other side spread the Tomato Ketchup. Keep aside.
4. In a flat bottomed platter, add in the dry ingredients for the batter. Mix well.
5. Slowly add in the water.
6. Mix well to a smooth batter, making sure there are no lumps.
7. Heat the Oil (for deep frying) on medium heat.
8. Once the Oil is hot, dip the bread sandwich in the batter.
9. Make sure to get all the sides and corners.
10.Place gently in the Oil and allow it to cook (golden).
11.Turn and cook on all sides.
12. Once done, take the Pakoda out and place on a paper towel.
13. Allow it to cool down just a little and cut into desired sizes.
14. Serve hot.
1. For a variation, dip plain bread slices in the batter and fry.
2. Allow the Oil to heat up at Medium heat…and evenly.
0 thoughts on “Bread Pakoda”
Hi, I tried this recipe the exact way thats shown in the video and it came out perfectly.. and tasted sooooo yumm!!! we loved it!
I have become a huge fan of your blog and trying out your recipes have become my latest hobby 🙂
Thanks a ton for sharing the recipes!
Hi, i love your page.both of you are so great!pls help me, basan is not available in the country i live.what can i use instead (also for pakoras…?)
Though we have not tried it, you can try a combination of all-purpose flour (white flour) and rice flour to make the batter.
I was hoping to get a response from you regarding the above comment/request. Please let me know if the recipe for the delicious ‘Bombay Sandwich’ is one you’d be able to post in the near future. Want to serve it soon to expected company. Thx.
This sandwich looks great, but I was really hoping that you had a recipe for the infamous “Bombay Sandwich”, made with slices of potatoes, tomatoes & cucumbers. There are some chutneys and masalas involved that really make the sanwich taste AWESOME. Since I trust your recipes so much, I’d love for you to have this one posted too.
does cheese work gud here
We have never tried it with cheese but cheese tastes good with most everything 🙂 let us know how it turns out if you do give it a shot 🙂
just tried it yesterday.
and it tastes better than this.
Good to know, thanks for the feedback 🙂
Like we said – you can’t go wrong with cheese 😉
I always try them with cheese on both breads along with chutney and ketchup and it tastes fantastic. I use the Amul type processed cheese singles.
That sounds like a great idea…thanks for sharing!
can we first cut the bread then fry it?
You can cut it but be sure to coat all sides with the besan mixture before frying it 🙂
thx for ur attention
tried it nd tastes fabulous
I am planning to make this over the weekend. Can I make these in advance before my guests arrive and reheat them in the oven when we are ready to eat? If so, please tell me how to do it like on wht temp to reheat the pakoras in oven. Will it taste good?
You make them on the day they have to be served but would not suggest making them day or days ahead. The ketchup and the chutney do make the bread soggy (the longer you leave them). So you make them ahead and allow them to cool down (do not cover them as that will make them moist). A couple of hours before, put them in the oven (uncovered) and heat at the lowest temp (170 or 180) and allow them to heat up. About 10 minutes before you are ready to serve – broil for 2-3 minutes on each side so the coating gets crisp (but do not leave the oven when it is broiling – it may burn in a matter of minutes)
Take it out of the oven and cut and serve!
Enjoy your party 🙂
hey thanks I loved it !Can you pls tell me from where did you get the frying spoon? I dont see them in the store that I go.
The spoon for frying is from India. It is pretty common in the stores there 🙁
Hey thanks.You guys are the best
its a very good dish thankyou to http://www.showmethecurry.com and all should try this recipe
Needless to say… awesome recipes.. have recently started trying it out… can u post recipes for bread channa (chat wala food).. am also looking for veg fried rice and egg fried rice… Thanks in advance…
it would be a good idea to cut the bread into two triangles, just a bit manageable,
also when one side is cooking, if hot oil from the karahi is sprinkled on the second upper side of the bread pakora it helps cook and settle the batter on the upper side,
i did try but it was too dry though u could say crispy but not the original taste i was thing if we could freeze them first after the batter coating (just chilled enough to avoid batter from dripping)n then may be brush with oil n then place in tandoor. or pl suggest some idea to make them a little softer in taste….thanks n enjoy oil free cooking
is it possible to make them in electric tandoor to avoid OIL cooking ?? if yes please advice how ?? thanks
Pakodas are made with besan (chick pea flour) and probably would not get the right texture if they were not fried. However, we have never tried to bake them as you have suggested so it’s really a guess. If you decide to try it out, please let us know how they come out. Thanks!
Instead of baking, I shallow fry them with very little oil on low flame on a tawa. They taste great without using excess oil. try it!
Hi Hetel and Anuja,
I wanted some quick bite of snack and thought of making this one with a twist and i liked it.
I toasted three bread in toaster until it became brown and crispy and removed the edges and spreaded the store bought cilantro chutney(This had lots of ingrediants and had a smokey and acidic flavor) and ketchup.It was simple and Yum. I do not like the taste of besan and this worked for me. Thanks for the recipe.
YUM YUM YUM.
can you please publish a recipe on Paneer pakora.
thanks for this great work and leting my taste buds go out of control.
nice recipe u should add crushed garlic , its amazing
Yes,I agree but if you add in masala patatos with crushed gralic.yum yum yum try it try it try it
hello im indian and i used to making gust 1 bred with the packor past and firy i was super impresed by u guys coming up the the 3 staced and the 2 oth the best things to eat it with and them fry it i cant waite to make it. the reson y is because one of my techer loves indian food so i wanted to strt out making to apptishers. i hope she likes them i iknow i will and my mom!!!! and i love the way u guys have everthing set up its vary ezya to learn that way!!!
ok then talke care!!
Sandwich bread works best because of the soft texture. It is possible that the pakoda turned out too oily because it may not have been completely covered with the batter. If so, the bread will act as a sponge and soak up all of the oil.
Thanks for the recipe. It looks yummy… 🙂
Actually I tried with Wheat bread and turn out very oily… Do I have to use Sandwich bread only? Pl adivse.
for the bread pakoda you could add potato bhaji too