Egg Potato Bread Pakora

Name: Egg Potato Bread Pakora
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs white bread (large slices, edges trimmed); 2 pcs potato (medium, boiled, peeled and mashed); 2 pcs egg (hard boiled, peeled and sliced into rounds); 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 1 pinch chaat masala; 1 pinch red chili powder; 1 pinch cumin powder; 1 pinch dry mango powder; 1 pinch salt (for potato filling); 1 cup chickpea flour; 2 tbsp rice flour; 1 pinch turmeric powder; 1 pinch carom seeds; 0.75 cup water (or as needed, for batter); 2 cup oil for deep frying

RATING

4.3/5(32)

TASTE SCORE

9/10

Crispy, golden bread slices stuffed with a spiced mashed potato and boiled egg filling, dipped in gram flour batter, and deep-fried to perfection. A beloved Indian street food snack that's crunchy outside, soft and hearty inside.

PREP

25m

COOK

20m

SERVES

1 PIECE

410 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Prepare the potato-egg filling.
1.In a bowl, mash the boiled potatoes until smooth.
2.Add chopped onion, green chili, coriander leaves, chaat masala, red chili powder, cumin powder, dry mango powder, and salt.
3.Mix well until everything is evenly incorporated into the potato mash.
TIPTaste the filling and adjust salt and spice before stuffing. The filling should be slightly bold since the batter and bread are plain.
prep · ~5 min
Assemble the sandwiches.
1.Take two bread slices. Spread a generous layer of the potato filling on one slice.
2.Place 2-3 slices of boiled egg on top of the potato layer.
3.Cover with the second bread slice and press down gently to seal the edges.
TIPTrim the bread edges if you prefer a neater look and sealed edges that hold the filling better during frying.
mix · ~3 min
Make the gram flour batter.
1.In a wide bowl, combine chickpea flour, rice flour, turmeric powder, carom seeds, and salt.
2.Gradually add water while whisking continuously to form a smooth, lump-free batter.
3.The batter should coat the back of a spoon — thick enough to cling but not too runny.
TIPRice flour adds extra crispiness. Let the batter rest for 5 minutes if time permits — it hydrates the flour better.
fry · ~5 min
Heat oil for deep frying.
Pour 2 cups of oil into a kadai and heat over medium flame until it reaches 350°F. Test by dropping a small bit of batter — it should sizzle and rise to the surface immediately without browning too fast.
fry · ~6 min
Coat and fry the bread pakoras.
1.Carefully dip an assembled sandwich into the batter, turning to coat all sides evenly.
2.Let excess batter drip off and gently slide it into the hot oil.
3.Fry for 2-3 minutes on one side until golden, then flip and fry the other side for another 2 minutes.
4.Fry only one pakora at a time to maintain oil temperature.
TIPDon't overcrowd the pan — it drops the oil temperature and makes pakoras greasy. Medium heat ensures a crispy crust and fully warmed interior.
fry · ~1 min
Drain and slice.
1.Remove the fried pakora with a slotted spoon and place on a paper towel-lined plate.
2.Repeat with the remaining assembled sandwiches.
3.Let them cool for 1 minute, then slice each pakora diagonally into two triangles.
TIPSlicing while still warm gives clean edges. Wait too long and the crust may crack.
serve · ~1 min
Serve immediately with green chutney and ketchup.
Arrange the hot, crispy pakora triangles on a plate. Sprinkle a pinch of chaat masala on top and serve with mint-coriander chutney and tangy tomato ketchup on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Let the gram flour batter rest for 5 minutes after mixing for a crispier coating.
2
Use day-old bread slices — they hold up better and absorb less oil during frying.
3
Fry at a steady medium heat (350°F) to ensure the inside warms through without burning the crust.
4
Press the sandwich edges firmly to seal the filling and prevent leakage in the hot oil.
5
Rice flour in the batter is key to that extra-crunchy texture — don't skip or substitute it.
6
Slice the boiled egg into thick rounds so it stays intact when you cut the finished pakora.

RECIPE VARIATIONS