Besan Bread Recipe – Quick Indian Pakora with Onions & Chilies

Last Updated on 2 months by Neha Deshmukh

Besan Bread Recipe – Quick Indian Pakora with Onions & Chilies

Hey everyone! If you’re anything like me, you’re always looking for a quick and satisfying snack. And let me tell you, these Besan Bread Pakoras are it. They’re crispy, flavorful, and come together in under 20 minutes. I first made these when I was craving something savory and didn’t want to spend hours in the kitchen – and they’ve been a family favorite ever since! They’re basically a super-easy take on traditional pakoras, using bread instead of veggies as the base. Let’s get cooking!

Why You’ll Love This Recipe

These Besan Bread Pakoras are perfect for a rainy afternoon, a quick evening snack, or even as a starter for a simple meal. They’re incredibly versatile – you can adjust the spice level to your liking, and they’re a fantastic way to use up leftover bread. Plus, who doesn’t love a good, crispy, golden-brown treat?

Ingredients

Here’s what you’ll need to make these delicious pakoras:

• 1 cup besan (gram flour) – about 180g
• 4 to 5 slices of bread (white, brown, or whole wheat)
• 2 to 2.5 tablespoons finely chopped onions – about 30g
• 2 tablespoons finely chopped tomatoes – about 30g
• 1 or 2 green chilies (finely chopped) – adjust to your spice preference
• ?? teaspoon finely chopped ginger – about 5ml
• 1.5 to 2 teaspoons finely chopped coriander leaves (cilantro) – about 7g
• 1 pinch asafoetida (hing)
• 1/8 teaspoon turmeric powder – about 0.5g
• ?? teaspoon red chili powder – adjust to your spice preference
• 5 to 6 tablespoons water – about 75ml
• 1 or 2 tablespoons oil (for frying)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your pakoras turn out perfectly!

Besan (Gram Flour): The Heart of the Pakora
Besan is the star of the show! It gives these pakoras their signature texture and flavor. Make sure yours is fresh for the best results.

Bread Choices: White, Brown, or Whole Wheat – What’s Best?
Honestly, any bread works! White bread will give you a lighter, fluffier pakora. Brown or whole wheat bread adds a bit more texture and a slightly nutty flavor. I often use whatever I have on hand.

Spice Blend: Understanding Turmeric & Red Chili Powder
Turmeric adds a beautiful color and subtle earthy flavor, plus it’s packed with health benefits. Red chili powder is where you control the heat! Kashmiri chili powder will give you color without too much spice, while regular chili powder will pack a punch.

Asafoetida (Hing): A Unique Flavor Profile
Don’t skip the hing! It adds a unique savory depth that really elevates the flavor. A little goes a long way – it has a strong aroma, but it mellows out when cooked.

Regional Variations in Spice Levels
Spice preferences vary hugely across India. Some regions love it fiery hot, while others prefer a milder flavor. Feel free to adjust the green chilies and red chili powder to suit your taste.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the pakoras!

1. In a bowl, combine the finely chopped onions, tomatoes, ginger, green chilies, and coriander leaves. This is your veggie mix, the flavor base of our pakoras.
2. Add the besan, turmeric powder, red chili powder, asafoetida, and salt to the bowl. Mix everything together really well.
3. Now, gradually add water, whisking as you go. You want a smooth batter that’s not too thick and not too runny – think medium consistency, like pancake batter. No lumps allowed!
4. Cut your bread slices in half. You can go for triangles or rectangles, whatever you prefer.
5. Heat the oil in a pan over medium heat. You want enough oil to shallow fry the pakoras.
6. Dip each bread piece into the batter, making sure it’s evenly coated. If you like, gently press some of the chopped veggie mix onto the bread before dipping.
7. Carefully place the coated bread into the hot oil. Cook for a few minutes on each side, until golden brown and crispy. Flip occasionally to ensure even cooking.
8. Repeat with the remaining bread slices, adding more oil as needed.
9. Serve immediately with your favorite chutney or ketchup!

Expert Tips

Want to take your Besan Bread Pakoras to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Batter Consistency
The batter is key! If it’s too thick, the pakoras will be dense. Too thin, and they won’t coat the bread properly. Add water a tablespoon at a time until you get the right consistency.

Ensuring Even Coating for Crispy Pakoras
Make sure the bread is fully submerged in the batter. Gently shake off any excess before placing it in the oil.

Oil Temperature: The Key to Non-Greasy Pakoras
The oil needs to be hot enough to cook the pakoras quickly, but not so hot that they burn. Medium heat is ideal. If the oil is too cool, the pakoras will absorb too much oil and become greasy.

Variations

Let’s get creative! Here are a few ways to customize these pakoras:

Vegan Besan Bread Pakora
These are naturally vegan! Just double-check your bread doesn’t contain any dairy or eggs.

Gluten-Free Besan Bread Pakora (Bread Alternatives)
If you’re gluten-free, use gluten-free bread. You can also try using potato slices instead of bread for a completely gluten-free version.

Spice Level Adjustments: Mild, Medium, and Spicy
Adjust the amount of green chilies and red chili powder to your liking. For a mild pakora, omit the green chilies and use just a pinch of red chili powder. For a spicy kick, add more of both!

Festival Adaptations: Making it for Special Occasions
During festivals, my family loves to add a sprinkle of grated paneer to the batter for extra richness.

Serving Suggestions

These pakoras are best enjoyed hot and fresh! They pair perfectly with:

• Mint-coriander chutney
• Tamarind chutney
• Tomato ketchup
• A cup of hot chai

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispness, but you can reheat them in a pan or oven to crisp them up again.

FAQs

What type of oil is best for frying Besan Bread Pakoras?

Any neutral-flavored oil with a high smoke point will work well. Sunflower oil, vegetable oil, or peanut oil are all good choices.

Can I make the batter ahead of time? How long will it keep?

You can make the batter ahead of time, but it’s best to use it within an hour. The batter will thicken as it sits, so you may need to add a little more water to thin it out before frying.

What can I substitute for asafoetida (hing)?

If you can’t find asafoetida, you can substitute it with a pinch of garlic powder or onion powder. It won’t have the same unique flavor, but it will add some savory depth.

Can I bake these instead of frying?

You can bake them, but they won’t be as crispy. Preheat your oven to 180°C (350°F), place the coated bread on a baking sheet, and bake for 15-20 minutes, flipping halfway through.

How do I prevent the pakoras from becoming soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Fry the pakoras in batches to maintain the oil temperature. Also, drain them on paper towels after frying to remove any excess oil.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!