Restaurant-Style Bread Pakora Recipe – Chilli Garlic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Restaurant-Style Bread Pakora Recipe – Chilli Garlic Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, especially during a monsoon shower, you’ve probably been tempted by the aroma of freshly fried Bread Pakora. It’s the ultimate comfort food – crispy, spicy, and utterly addictive. I first tried making this at home when I was craving that exact street food vibe, and honestly, it’s become a regular in my kitchen. Today, I’m sharing my go-to recipe for restaurant-style Bread Pakora that’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t just any Bread Pakora recipe. We’re aiming for that perfect balance of crispy bread, a tangy-spicy sauce, and a whole lot of flavour. It’s quick to whip up – perfect for a rainy day snack or a satisfying evening treat. Plus, it’s easily customizable to your spice preference. Trust me, once you try this, you’ll ditch the takeaway!

Ingredients

Here’s what you’ll need to create this magic:

• 4 bread slices (slice)
• 2 tbsp butter
• 2 tsp oil
• 2 green chilli (chopped)
• 3 garlic cloves
• 1 inch ginger
• 1 finely chopped onion
• 2 chopped tomatoes
• 0.5 tsp turmeric powder
• 1 tsp chilli powder
• 0.5 chopped capsicum
• 1 tsp chilli sauce
• 2 tbsp tomato sauce
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 0.5 tsp salt
• 2 tbsp chopped coriander

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Chilli Powder: I love using a blend of Kashmiri chilli powder for colour and regular chilli powder for heat. You can adjust the ratio to your liking.
• Vinegar: White vinegar gives that classic tangy kick, but apple cider vinegar works beautifully too for a slightly milder flavour.
• Bread: While any bread works, slightly stale bread holds its shape better during frying.
• Regional Variations: Street food styles vary across India! Some vendors add a sprinkle of chaat masala to the sauce for extra zing. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your bread slices into pieces and toast them with 1 tbsp butter until they’re beautifully crisp. Set these aside – we want them to stay crunchy!
2. Now, heat 1 tbsp butter and 2 tsp oil in a kadai (wok) or a frying pan. Add the chopped green chillies, minced garlic, and grated ginger. Sauté until fragrant – this usually takes about 30 seconds.
3. Toss in the finely chopped onion and sauté until it turns translucent. We’re building those flavour layers!
4. Add the chopped tomatoes and cook until they become soft and mushy. This takes about 2-3 minutes.
5. Sprinkle in the turmeric powder and chilli powder. Sauté for just a minute, stirring constantly to prevent burning.
6. Add the chopped capsicum and stir-fry for about 2 minutes. We want it to retain a little bit of crunch.
7. Time for the sauce! Combine the chilli sauce, tomato sauce, vinegar, soy sauce, and salt. Cook until the sauce thickens slightly – around 3-5 minutes.
8. Gently fold in the toasted bread pieces and chopped coriander. Mix everything until the bread is evenly coated with that glorious sauce.
9. Serve immediately while hot with a side of extra tomato sauce for dipping. Seriously, don’t wait – it’s best enjoyed fresh!

Expert Tips

• Don’t overcrowd the pan when frying the bread. Work in batches to ensure even cooking and maximum crispiness.
• For extra flavour, marinate the bread pieces in a little bit of the sauce before frying.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Vegan Adaptation: Swap the butter for vegan butter or oil.
• Gluten-Free Adaptation: Use your favourite gluten-free bread. It might be a little more delicate, so handle it gently.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ½ tsp and omit the green chillies.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ tsp of chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: This is perfect for rainy days, evening tea time, or even as a quick snack during festivals like Diwali or Holi. My family loves it during monsoon season!

Serving Suggestions

Bread Pakora is fantastic on its own, but here are a few ideas to elevate your experience:

• Serve with a side of mint chutney or tamarind chutney.
• Pair it with a cup of masala chai for the ultimate comfort.
• It’s a great addition to a street food-themed spread.

Storage Instructions

Honestly, Bread Pakora is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat in a pan or oven to restore some of the crispiness.

FAQs

What type of bread works best for Bread Pakora?

While you can use any bread, slightly stale bread works best as it holds its shape better during frying. White bread is traditional, but whole wheat bread also works well.

Can I make the sauce ahead of time?

Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. Just give it a good stir before using.

How can I adjust the spice level of this recipe?

Easily! Reduce or increase the amount of chilli powder, or add/remove the green chillies.

What is the best way to ensure the bread remains crispy?

Toast the bread well before adding it to the sauce, and don’t overcrowd the pan when frying.

Can I air fry the bread instead of shallow frying?

Yes, you can! Lightly brush the bread pieces with oil and air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through. It won’t be quite as authentic, but it’s a healthier option.

Enjoy making (and eating!) this delicious Bread Pakora. Let me know in the comments how it turns out for you!