Bread Pakoda

Recipe by
Total Time:
80 minutes
Nutrition facts:

135 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Two years ago, when head chef of Imly, Chef Aman Puri decided to give the famous Maharastrian staple, the vada pav, the Imly quirky twist, he turned towards another equally celebrated but slightly older cousin, the bread pakora.

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  • 4 slices Bread

    7-8 Medium size boiled potatoes

    As needed Green chutney

    1 1/2 cup Besan

    10 -12 Curry leaves

    1 tsp Mustard seeds

    Salt, chilli powder to taste

    1 pinch Hing

    1 tsp Haldi powder

    2-3 tsp lemon juice

    1 tsp Amchur powder

    2-3 tsp Coriander powder

    For taste play

    Fresh coriander leaves (chopped)

    Desi ghee to cook bread

    Oil for deep fry


    Rice flour

    Mint-coriander chutney

    Water to make the batter


How to Make Bread Pakoda

  • Cut bread slices into 4 equal parts, remove the crust. Keep covered.

  • For the masala, in a pan, heat refined oil, add mustard seeds. Once it crackles, add the hing, curry leaves, coriander powder, chilli powder, haldi powder. Mix and then add the boiled potatoes, incorporate the spices into the potato mash. Season it with salt and amchur powder. Take it off the flame and then add fresh coriander leaves. If you are adding the stem, cook it for another 3-4 minutes on medium flame. Keep it aside.
  • For the batter, in a big bowl, pour in the besan, add the chilli powder, coriander powder, lemon juice and water and whisk it till all lumps are removed. To this add the salt, remember to taste the batter since there is salt in the filling as well. Once ready, allow the batter to rest for half an hour.
  • For the last prep work, take each piece of bread, apply a little butter on one side and green on the other slice. Heat & grease a tava with Desi ghee & toast the bread pcs from both sides. Now make 2 balls from potatoes. Flatten them before placing it on the toast and now cover it with another slice of bread. Repeat it with all the slices and keep aside.
  • Set a deep bottom, wide mouth kadai on medium high. To know the oil is ready, drop a few droplets from the batter, if they take a while before popping to the surface, then the oil is ready. It is at this time to add a bit of rice powder to the batter, and throw in the sandwich to be coated evenly on both sides.
  • Give the sandwich a tap to remove excess batter. Fry till bright yellow.