A popular street food from Indian cuisine, Bread Pakora, made by deep frying bread slices dipped in besan flour, is an amazing breakfast or an evening snack for a perfect monsoon day!
Being a Punjabi means natural affinity towards deep fried foods. Bread Pakora has always been my favorite breakfast and I remember dipping the last one in tea. If it rains here, it means I am making Bread Pakora for the breakfast.
Imagine, how do I manage in rainy seasons. lol! Those days, we have a mix of onion fritters, bread besan toast, besan chilla, moong dal chilla, for easy and healthy breakfast options.
Team this crispy Bread pakora with Cilantro chutney or tomato ketchup for a quick start to the day!
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Why Would You Love This Recipe?
- Delicious Indian Breakfast!
- Crispy from outside and soft within
- Spicy and savory snack!
- Kids Friendly.
- Vegan
- Can be made gluten free by using gf bread.
- The Best Bread Pakora Recipe Ever!
Ingredients
See the Recipe Card for exact ratio of ingredients.
- Besan- Gram flour or besan is the star ingredient. I use a local brand- Rajdhani or Hari Om. This is gluten free and is rich in proteins.
- Bread- Any good quality brand works best. I prefer Atta Bread from Harvest Gold.
- Indian Spices and Salt- I have used simple spices- red chili powder, dry fenugreek leaves (kasoori methi), carom seeds (ajwain) or cumin seeds, dry mango powder or amchur and salt. Feel free to add garam masala or any other spice.
- Mustard Oil- I love the strong flavor of mustard oil for deep frying. If you don't use mustard oil for cooking, use any vegetable oil.
- Water for making Besan Batter.
- Variations: Stuff within two bread slices a stuffing of Paneer slices or potato mixture to make Paneer Bread Pakora / Aloo Bread Pakora.
How To Make Bread Pakora
Step 1. Prepare the Batter
Mix gram flour or Besan, salt and spices and water to form a smooth batter.
Step 2. Dip the Bread
Dip each bread piece into the batter, ensuring it is evenly coated. I prefer using the slice without cutting. Feel free to cut it in halves or quarters, especially if you are beginner as it is a bit difficult to flip the complete bread slice while deep frying.
Step 3. Heat the Oil
Heat oil in a heavy bottomed wok on medium heat until it’s hot enough for frying.
Note: If you are using mustard oil, please make sure to burn the oil. By burning, you have to put the oil in heavy wok and flame should be set to full. The oil would generate lot of smoke for about 2-3 min. It changes it's color from deep yellow to a bit transparent yellow. We do this as it ensures that it's ideal for edible use.
Step 4. Fry the Bread
Gently place the batter-coated bread pieces into the hot oil and fry until golden brown. Flip to fry from the other side.
The flame should be medium hot.
Step 5. Drain Excess Oil
Remove the fried bread pakoras and place them on clean newspaper to drain excess oil.
Step 6. Serve
Serve the bread pakoras hot with green chutney or ketchup.
Expert Tips
- Make sure to burn mustard oil properly and then let it cool off before you start.
- The oil for deep frying should be hot and you may check that by placing a peanut size bread crumb in the oil. If it floats to the top, the oils is ready for frying.
- Carefully flip the bread to fry from the other side.
- The batter should not have any lumps.
- Always use a fresh newspaper for absorbing extra oil of frying. Never Use a tissue paper. Whenever a hot fried item is placed on a tissue paper, it sticks to it and we don't realize, tissue gets absorbed in food which is not healthy
You May also Like:
More Breakfast Recipes:
- Methi Paratha Recipe
- Homemade Tomato Ketchup -Fresh Tomatoes
- How To make Dosa Batter
- Podi Dosa Recipe
- Idli Sambar Recipe (Tiffin Sambar)
- Amla Murabba Recipe- Indian Gooseberry Jam
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Bread Pakora Recipe-Bread Pakoda
Equipment
- 1 Large Bowl for making besan batter
- 1 heavy bottomed wok for frying
Ingredients
- 10 pieces Brown Bread May use white bread
- 4 cups Mustard oil preferably Mustard oil. can use vegetable oil
- 2.5 teaspoon Red Chilly Powder
- 1 teaspoon Ajwain(Carom Seeds) Can use Jeera(Cumin)as well
- 1 teaspoon Amchur powder can use lemon juice
- 3 cups Besan (Chickpea Flour)
- salt as per taste
- 5 cups Water
- 2 teaspoon dry fenugreek leaves (kasoori methi) can use cilantro
Instructions
- Mix gram flour or Besan, salt and spices and water to form a smooth batter.
- Dip each bread piece into the batter, ensuring it is evenly coated. I prefer using the slice without cutting. Feel free to cut it in halves or quarters, especially if you are beginner as it is a bit difficult to flip the complete bread slice while deep frying.
- Heat oil in a heavy bottomed wok on medium heat until it’s hot enough for frying. Note: If you are using mustard oil, please make sure to burn the oil. By burning, you have to put the oil in heavy wok and flame should be set to full. The oil would generate lot of smoke for about 2-3 min. It changes it's color from deep yellow to a bit transparent yellow. We do this as it ensures that it's ideal for edible use.
- Gently place the batter-coated bread pieces into the hot oil and fry until golden brown. Flip to fry from the other side. The flame should be medium hot.
- Remove the fried bread pakoras and place them on clean newspaper to drain excess oil.
- Serve the bread pakoras hot with green chutney or ketchup.
Notes
- Make sure to burn mustard oil properly and then let it cool off before you start.
- The oil for deep frying should be hot and you may check that by placing a peanut size bread crumb in the oil. If it floats to the top, the oils is ready for frying.
- Carefully flip the bread to fry from the other side.
- The batter should not have any lumps.
- Always use a fresh newspaper for absorbing extra oil of frying. Never Use a tissue paper. Whenever a hot fried item is placed on a tissue paper, it sticks to it and we don't realize, tissue gets absorbed in food which is not healthy
| Nutrition Facts | |
|---|---|
| Serving size: 2 bread | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 309 |
| % Daily Value* | |
| Total Fat 9.6g | 12% |
| Saturated Fat 1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 290mg | 13% |
| Total Carbohydrate 46.9g | 17% |
| Dietary Fiber 5.4g | 19% |
| Total Sugars 4.8g | |
| Protein 8.7g | |
| Vitamin D 0mcg | 0% |
| Calcium 78mg | 6% |
| Iron 3mg | 16% |
| Potassium 619mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
L Smith says
I can’t wait to make this Pakora recipe. Looks so delicious!
Deepti says
Great! They go well with cilantro dip or ketchup. Let me know how they turned out for you:) Thank you!