Bread pakora is a popular and easy Indian street-style evening snack recipe that can be made in less than 15 minutes. This pakora tastes best with hot tea (chai) or coffee.
Also, check out our collection of the best and most popular Indian snack recipes.
About this recipe
Bread pakora, also called pakoda, bread bajji, chop, or fritters, is made by dipping the bread slices in chickpea batter flavored with spices and frying until crisp and golden brown. This snack is vegan, dairy-free, and gluten-free.
Refrain from mistaking this pakora for an aloo bread pakora or Punjabi bread pakora recipe where the aloo bonda stuffing or batata vada stuffing is placed between two bread slices like a sandwich, dipped in the chickpea batter and fried.
This simple bread pakora recipe is made without aloo or any stuffing. It is popularly sold in the street, especially during monsoon and winter, with a cup of masala chai, filter coffee, chutney, or ketchup.
Ingredients
Bread pakora ingredients are simple and easily available in Indian or Asian stores.
Bread slices: Any bread variety you choose works well except for soft milk bread. The denser or older the bread better it is so that it will not absorb oil or make your pakoda soggy. I have used homemade leftover potato bread.
Chickpea flour: The primary and key ingredient used to make the pakora batter. This is available in any grocery store as chickpea flour, besan, or gram flour.
Rice flour: This gives you get a crispy exterior.
Spices: I have used cumin seeds, asafoetida, red chile powder, finger, green chile, turmeric, garam masala powder, salt, and coriander leaves.
Oil: Any cooking oil of your choice. I prefer vegetable, canola, or traditional South Indian coconut oil for frying.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
Cut each bread slice into two triangles, rectangles, or four squares. Any shape of your choice.
Bread pakora recipe without stuffing
- Add besan or chickpea flour, rice flour, cumin seeds, asafoetida, red chile powder, ginger, green chili, garam masala powder, turmeric powder, and salt in a bowl and mix.
- Now add water and, using a whisk, mix to form a medium-thick and smooth batter. See that there are no lumps. Add coriander leaves at this point and mix. Taste the batter and adjust any seasoning accordingly.
Making of crispy bread pakora
- Heat oil in a pan for frying. Atleast 40 % of the pan must be covered with oil.
- Once the oil is hot, dip each bread slice into the batter so that the bread slice is coated well and deep fry in medium flame until it becomes crisp and golden brown on both sides.
- Transfer it to a paper towel to absorb any excess oil.
- Repeat the process for the remaining bread slice.
- Serve hot with chutney or dipping sauces like garlic chutney, mint chutney, dates chutney, tomato dip, or tomato ketchup, and enjoy.
Pro Tips
- The batter should not be runny or too thick. If it is thick, add more water; if it is runny, adjust by adding besan or gram flour. The batter should coat the bread slices nicely.
- See that the oil is not too hot or cold. If it's hot, then fritters will become dark brown; if it's cold, it will absorb excess oil.
- Instead of bread, you can use paneer to make paneer pakoda. Also, check out other pakora variations you can create using vegetables here.
- You can also add ginger garlic paste instead of ginger.
- Asafoetida or hing aids in digestion. You can use carom seeds or ajwain instead.
- If you like spicy bread pakora, increase the amount of green chilies or red chile powder.
Pan Frying
If you want to pan-fry the pakora instead of a deep-fried version for low calories and a healthy snack, then make sure the batter you prepare is thick so that it doesn't flow in the pan.
Heat a nonstick pan or tawa, drizzle oil, and swirl to coat. Drizzle oil as needed during the cooking. Now dip each bread slice in the batter to coat and arrange them on a single layer in the pan. When the bottom becomes crisp and golden brown, flip and cook on the other side till it becomes golden brown.
Air fryer Bread Pakora
You can air fry or oven-bake if you are looking for a healthier and low-calorie version, But I will be sincere here; you will be disappointed with the texture. It is far from the ones that you have deep-fried.
Just like pan frying, let the batter be thick. Once you have dipped each bread slice, arrange them into single layers in your air fryer basket lined with parchment paper.
Air fry or oven bake at 180 degrees C for 10 to 12 minutes, flipping it at the 5-minute mark. If it is still raw, cook for a few more minutes.
Recipe FAQs
Bread pakora or bajji, a deep-fried Indian snack, is made of chickpea flour (besan), bread slices, and aromatic spices.
Since pakora is deep fried, it is always good to eat them in moderation. If you have diabetes or are on a weight-loss diet, this recipe is not suitable for you.
Bread pakora is called battered fritters in English. These are spicy and not sweet.
Besan or chickpea flour is the key ingredient in making pakora. But if it is unavailable, you can make it with rice flour, corn flour, or maida (all-purpose flour). Note that the taste and texture will vary accordingly.
One serving of bread pakora contains 146 calories, of which 7g is protein and 2 g of fat.
Rice flour gives a crispy exterior to your pakoda. Make sure the oil is hot enough. Do not overcrowd the pan. Also, stale bread works better for pakora than fresh bread, which may become soggy.
This snack tastes the best when served hot and fresh. If you have any leftovers or want to make them ahead of time, reheat them in the oven or pan before serving to make them crispy on the outside.
More quick and easy Indian snacks
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Recipe card
Bread Pakora | Bread Bajji
Ingredients
- 4 Bread slices
- ½ cup Chickpea flour or Besan
- 1 tablespoon Rice flour
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafoetida or Hing
- ½ teaspoon Red chile powder
- 1 inch Ginger, grated
- 1 Green chile, chopped finely
- ¼ teaspoon Garam masala powder
- Turmeric powder, a pinch (optional)
- 1 tablespoon Coriander leaves, finely chopped
- Salt, to taste
- ½ cup Water, approx
- Oil for frying
Instructions
- Cut each bread slice into two triangles, rectangles, or four squares. Any shape of your choice.4 Bread slices
Bread pakora recipe without stuffing
- Add besan or chickpea flour, rice flour, cumin seeds, asafoetida, red chile powder, ginger, green chili, garam masala powder, turmeric powder, and salt in a bowl and mix.½ cup Chickpea flour or Besan, 1 tablespoon Rice flour, ½ teaspoon Cumin seeds, ¼ teaspoon Asafoetida or Hing, ½ teaspoon Red chile powder, 1 inch Ginger, grated, 1 Green chile, chopped finely, ¼ teaspoon Garam masala powder, Turmeric powder, a pinch (optional), Salt, to taste
- Now add water and, using a whisk, mix to form a medium-thick and smooth batter. See that there are no lumps. Add coriander leaves at this point and mix. Taste the batter and adjust any seasoning accordingly.1 tablespoon Coriander leaves, finely chopped, ½ cup Water, approx
Making of crispy bread pakora
- Heat oil in a pan for frying. Atleast 40 % of the pan must be covered with oil.Oil for frying
- Once the oil is hot, dip each bread slice into the batter so that the bread slice is coated well and deep fry in medium flame until it becomes crisp and golden brown on both sides.
- Transfer it to a paper towel to absorb any excess oil.
- Repeat the process for the remaining bread slice.
- Serve hot with chutney or dipping sauces like garlic chutney, mint chutney, dates chutney, tomato dip, or tomato ketchup, and enjoy.
Notes
- The batter should not be runny or too thick. If it is thick, add more water; if it is runny, adjust by adding besan or gram flour. The batter should coat the bread slices nicely.
- See that the oil is not too hot or cold. If it's hot, then fritters will become dark brown; if it's cold, it will absorb excess oil.
- Instead of bread, you can use paneer to make paneer pakoda. Also, check out other pakora variations you can create using vegetables.
- You can also add ginger garlic paste instead of ginger.
- Asafoetida or hing aids in digestion. You can use carom seeds or ajwain instead.
- If you like spicy bread pakora, increase the amount of green chilies or red chile powder.
- For pan panfrying and air fryer bread pakora, read the instructions in the post above.
Maayke
I love pakora and can't wait to try your recipe!
Seema Sriram
The bread pakoda was a forgotten item in my house. I am so glad you jogged the memory to bring it back.
Estee
This looks like such a fun snack idea! I just love that it’s gluten free and dairy free! So yum!