Bread Pakora Recipe – Crispy Chickpea Flour Fried Sandwich

Last Updated on 2 months by Neha Deshmukh

Bread Pakora Recipe – Crispy Chickpea Flour Fried Sandwich

Hey everyone! If you’re craving a little bit of comfort food that’s crispy, flavorful, and oh-so-satisfying, you have to try bread pakora. Seriously, this is one of those snacks that just hits the spot, especially on a rainy day. I remember making these with my grandma as a kid, and the smell of them frying always filled the house with such warmth. It’s a simple recipe, but the results are incredible!

Why You’ll Love This Recipe

Bread pakora is the ultimate Indian snack – it’s quick, easy, and incredibly delicious. It’s basically a fried sandwich dipped in a spiced chickpea flour batter. What’s not to love? It’s perfect for a quick evening tea-time snack, a rainy-day treat, or even as a starter for a larger meal. Plus, it’s a fantastic way to use up leftover bread!

Ingredients

Here’s what you’ll need to make these golden beauties:

• 3 sandwich bread slices, slices
• Tomato ketchup, as needed
• Cilantro or mint chutney, as needed
• Oil, for deep frying
• 1.5 cups chickpea flour (besan) – about 180g
• 0.25 cup water – about 60ml
• 0.125 tsp baking soda
• Salt, to taste
• Red chili powder, to taste
• 0.125 tsp turmeric powder
• 0.25 tsp roasted cumin powder
• 0.5 tsp chaat masala

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Chickpea Flour (Besan): This is the star of the show! Besan isn’t just delicious; it’s also a good source of protein. You can find it at most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.
• Cilantro-Mint Chutney: This chutney adds a lovely freshness. Every family has their own version! Some like it more cilantro-heavy, others prefer more mint. Feel free to adjust to your liking.
• Oil for Deep Frying: I recommend using a neutral-flavored oil with a high smoke point, like vegetable oil or canola oil. Mustard oil is also traditionally used in some parts of India for a more pungent flavor, but it’s an acquired taste!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the crusts from your bread slices. This is optional, but it gives the pakoras a nicer shape.
2. Now, spread a generous layer of cilantro/mint chutney on one side of each bread slice and tomato ketchup on the other. Don’t be shy!
3. In a bowl, combine the chickpea flour, baking soda, salt, red chili powder, turmeric powder, cumin powder, and chaat masala.
4. Gradually add water, a little at a time, and whisk until you have a smooth, lump-free batter. The consistency should be similar to pancake batter – not too thick, not too runny.
5. Heat oil in a deep pan or wok over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately when dropped in.
6. Dip each prepared bread sandwich into the batter, making sure it’s coated evenly on all sides.
7. Gently lower the battered bread into the hot oil, being careful not to overcrowd the pan.
8. Fry until golden brown and crispy on all sides, flipping occasionally. This usually takes about 2-3 minutes per side.
9. Remove the fried pakoras and place them on paper towels to drain off any excess oil.
10. Let them cool slightly, then cut into triangles or squares.

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier pakoras.
• Hot oil is key: Make sure the oil is hot enough before adding the pakoras. Otherwise, they’ll absorb too much oil and become soggy.
• Spice it up (or down): Adjust the amount of red chili powder to control the spice level.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegetarian! Just ensure your ketchup and chutney are vegan-friendly.
• Spice Level Adjustment: My family loves a good kick, but if you prefer milder flavors, reduce the amount of red chili powder or omit it altogether.
• Gluten-Free Adaptation: Use your favorite gluten-free bread to make this recipe gluten-free.
• Monsoon/Rainy Day Special: This is the snack for a rainy day! Pair it with a hot cup of chai (Indian tea) for the ultimate comfort. My friends and I always make a big batch when the monsoon hits.

Serving Suggestions

Serve these hot, hot, hot! They’re delicious on their own, but even better with extra cilantro-mint chutney or ketchup for dipping. A side of sweet tamarind chutney also works beautifully.

Storage Instructions

Bread pakora is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container at room temperature for up to a day. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the texture.

FAQs

Let’s answer some common questions:

• Can I make the batter ahead of time? Yes, you can! Just store it in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before using.
• What chutney goes best with bread pakora? Cilantro-mint chutney is the classic pairing, but tamarind chutney or even a simple mango chutney also work well.
• How can I make bread pakora less oily? Make sure the oil is hot enough and don’t overcrowd the pan. Also, draining them well on paper towels is crucial.
• Can I bake bread pakora instead of frying? While frying gives the best results, you can try baking them. Brush the battered bread with oil and bake at 180°C (350°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy, but it’s a healthier option.
• What is chaat masala and where can I find it? Chaat masala is a tangy and savory spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online.