Stuffed Bread Pakora
Crisp besan-coated bread slices filled with a spiced potato stuffing and fried until golden. This popular North Indian tea-time snack is hearty, comforting, and especially good with green chutney or ketchup.
For 4 servings
- prep · ~7 min
Prepare the potato filling.
1.Mash the boiled potato in a bowl until mostly smooth.2.Mix in green chili, ginger, coriander leaves, turmeric powder, red chili powder, garam masala, dry mango powder, and 0.25 tsp salt.3.Set the filling aside while you make the tempering. - temper · ~2 min
Make the tempering for the filling.
1.Heat 1 tsp oil in a small pan over medium heat.2.Add cumin seeds and let them sizzle for 20 seconds.3.Add asafoetida and switch off the heat.4.Pour this over the potato mixture and mix well.TIPKeep the heat medium so the cumin blooms without burning. - mix · ~5 min
Make the pakora batter.
In a mixing bowl, combine chickpea flour, rice flour, and the remaining 0.25 tsp salt. Add water gradually and whisk to a thick, smooth batter that coats the back of a spoon.
TIPA batter that is too thin will slip off the bread and give a patchy coating. - assemble · ~7 min
Stuff the bread slices.
1.Divide the potato filling into 4 equal portions.2.Place one portion on a bread slice and spread it evenly, leaving a small border.3.Cover with another bread slice and press gently.4.Cut each sandwich diagonally to make 2 triangles. - fry · ~15 min
Coat and fry the bread pakoras.
1.Heat the oil for deep frying in a kadai over medium heat.2.Dip each stuffed bread triangle into the batter and coat both sides well.3.Slide 2 to 4 pieces gently into the hot oil without overcrowding the pan.4.Fry until golden and crisp on both sides, turning once or twice, about 3 to 4 minutes per batch.5.Lift out and let excess oil drain back into the kadai.TIPIf the oil is too hot, the coating browns before the inside warms through. - serve
Serve the stuffed bread pakora hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the potato filling fairly dry; wet filling can make the bread soggy and cause the pakora to split while frying.
- 2Whisk the besan-rice flour batter until lump-free, then rest it briefly so it clings evenly to the bread.
- 3Seal the sandwich edges with a gentle press before dipping, so the potato stays inside during frying.
- 4Fry on medium heat only; the bread pakora is done when the crust is deep golden and feels crisp, not soft, when lifted.
- 5Dip and fry each triangle right away rather than coating all of them in advance, which keeps the bread from absorbing batter and turning heavy.
- 6Drain fried pakoras on a rack instead of stacking on a plate, so steam does not soften the crust.
- 7You can make the potato stuffing a few hours ahead and chill it; cold filling is easier to spread neatly on the bread.
Adapt it for your goals.
Cheese-stuffed
Add a thin layer of grated cheese with the potato filling for a richer, melty tea-time version kids often enjoy.
low oilLow-oil
Shallow-fry on a tawa with less oil instead of deep frying; the crust will be a bit less puffy but still crisp.
green chutney layerGreen-chutney-layer
Spread a thin layer of green chutney inside the bread before the potato for extra herby heat and tang.
paneer potatoPaneer-potato
Mix some crumbled paneer into the stuffing for a softer texture and a more filling, higher-protein snack.
Why this is on our healthy list.
Filling and Satisfying
Potato and bread make this a hearty snack, while the chickpea flour coating adds staying power compared with a plain bread fritter.
Some Plant Protein
Besan, made from chickpeas, contributes plant-based protein and makes the coating more substantial than refined flour batter.
Aromatic Spices and Herbs
Ginger, green chili, cumin, coriander leaves, and turmeric add flavour complexity without needing heavy sauces.
Frequently asked questions
The batter is usually too thin or the bread has become damp. Make a thick, smooth batter that coats the back of a spoon and dip each sandwich just before frying.
