Kitchen Recipe Collection
Indian Bread Pakoda
A beloved North Indian snack consisting of spicy mashed potatoes sandwiched between bread slices, dipped in gram flour batter, and deep-fried.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- white sandwich bread
- potatoes
- besan (gram flour)
- green chilies
- ginger
- coriander leaves
- ajwain (carom seeds)
- garam masala
- amchur (dry mango powder)
- baking soda
- oil for deep frying
Equipment
- Deep frying wok (Kadai)
- Mixing bowls
Instructions
- 1
Prepare Potato Filling
Boil, peel, and thoroughly mash the potatoes.
- 2
Spice the Potatoes
Mix the mashed potatoes with finely chopped green chilies, grated ginger, fresh coriander, garam masala, amchur, red chili powder, and salt.
- 3
Prepare the Batter
In a wide bowl, mix besan (gram flour), a pinch of turmeric, salt, crushed ajwain seeds, and a tiny pinch of baking soda.
- 4
Whisk the Batter
Gradually add water and whisk to form a smooth, medium-thick batter (it should easily coat the back of a spoon).
- 5
Cut the Bread
Take square slices of white sandwich bread and cut them diagonally to form triangles.
- 6
Stuff the Bread
Take one triangle, spread a thick, even layer of the spiced potato mixture over it, and cover it with another bread triangle (like a sandwich).
- 7
Heat the Oil
Heat oil in a deep kadai. Ensure it is medium-hot.
- 8
Dip the Sandwich
Hold the stuffed bread sandwich firmly. Dip it carefully into the besan batter, ensuring all sides (especially the edges) are completely sealed and coated.
- 9
Fry Carefully
Gently slide the heavy, batter-coated sandwich into the hot oil.
- 10
Cook Until Golden
Fry on medium heat. Splash some hot oil over the top surface with a slotted spoon. Carefully flip and fry until both sides are golden brown and crisp.
- 11
Drain
Remove the heavy pakoda and drain it vertically on paper towels to let excess oil drip off.
- 12
Serve
Cut the large fried triangle in half again if desired. Serve piping hot with Green Chutney and Sweet Tamarind Chutney.
Cooking Tips
- The batter must not be too thin, or the bread will instantly absorb it and become soggy. It must be thick enough to form a protective crust.
- Seal the edges of the bread well with the batter before frying, so oil doesn't seep into the potato filling.
Variations
- Paneer Bread Pakoda: Place a thin slice of paneer between the potato layers before sealing the sandwich.
Chef's Notes & Storage
- A classic school canteen and railway station snack across India.
Nutrition Estimate
380 calories · 8g protein · 46g carbs · 18g fat · 4g fiber per serving
