Spicy Bread Pakora Recipe – Indian Fried Bread with Chili Sauce

Last Updated on 2 months by Neha Deshmukh

Spicy Bread Pakora Recipe – Indian Fried Bread with Chili Sauce

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food classic in India – Spicy Bread Pakora. Seriously, is there anything better than crispy, golden-fried bread dipped in a tangy chili sauce? I first made this when I was craving something quick, satisfying, and a little bit spicy, and it’s been a family favorite ever since. It’s perfect for a rainy day, a quick snack, or even as a side with your chai. Let’s get cooking!

Why You’ll Love This Recipe

This Spicy Bread Pakora recipe is a winner for so many reasons. It’s incredibly easy to make, requires minimal ingredients (many of which you probably already have!), and is ready in under 30 minutes. Plus, the combination of the crispy pakora and the flavorful chili sauce is just chef’s kiss. It’s a delightful explosion of textures and tastes in every bite!

Ingredients

Here’s what you’ll need to make these delicious Spicy Bread Pakoras:

• 4 bread slices, slices
• ¾ cup maida (all-purpose flour) – about 90g
• ½ cup rice flour – about 60g
• 1 tsp red chili powder – about 5g
• ½ tsp turmeric powder – about 2.5g
• ½ tsp garam masala – about 2.5g
• 1 tsp ginger garlic paste – about 7g
• ½ tsp salt – about 2.5g
• As needed water
• Oil for frying
• 2 tbsp oil – about 30ml
• 1 tsp cumin seeds – about 5g
• 5 garlic cloves, sliced
• 1 inch ginger, julienned
• 1 green chili, sliced
• Few curry leaves – about 8-10 leaves
• 2 tbsp chili sauce – about 30ml
• ½ cup water – about 120ml
• 2 tbsp coriander, chopped – about 10g

Ingredient Notes

Let’s talk about a few key ingredients and how to get the best results:

Maida (All-Purpose Flour) – Regional Variations & Substitutions

Maida is the standard flour used in India for pakoras. It gives them that lovely, slightly chewy texture. If you’re outside of India, all-purpose flour works perfectly! You can also experiment with a blend of maida and wheat flour for a slightly healthier version.

Rice Flour – The Role of Rice Flour in Crispy Pakoras

Don’t skip the rice flour! It’s the secret to achieving that super crispy exterior. Rice flour doesn’t develop gluten like maida, resulting in a lighter, crispier coating.

Spices – Exploring the Flavor Profile of Garam Masala & Red Chili Powder

Garam masala is a blend of warming spices – typically cinnamon, cardamom, cloves, and cumin. It adds a lovely depth of flavor. Red chili powder provides the heat, so adjust the amount to your liking. Kashmiri chili powder will give you a vibrant color with milder heat.

Ginger Garlic Paste – Fresh vs. Store-Bought

Freshly made ginger garlic paste is always best! It has a much more vibrant flavor. But, if you’re short on time, store-bought is perfectly fine. Just make sure it’s good quality.

Curry Leaves – A South Indian Flavor Boost

Curry leaves add a unique, aromatic flavor that’s characteristic of South Indian cuisine. If you can find them, definitely use them! They really elevate the dish. You can find them at most Indian grocery stores.

Step-By-Step Instructions

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

1. First, trim the edges of the bread slices and cut them into bite-sized pieces. This helps them cook evenly and soak up more of that delicious batter.
2. In a bowl, combine the maida, rice flour, red chili powder, turmeric powder, garam masala, ginger garlic paste, and salt.
3. Gradually add water, mixing until you form a smooth batter. It shouldn’t be too thick or too runny – aim for a consistency similar to pancake batter.
4. Now, dip each bread piece into the batter, making sure it’s fully coated.
5. Heat oil in a deep frying pan or wok over medium-high heat. Carefully drop the battered bread pieces into the hot oil, frying in batches to avoid overcrowding.
6. Fry until golden brown and crispy on all sides, about 2-3 minutes per batch.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to remove excess oil.
8. While the pakoras are frying, let’s make the sauce! Heat 2 tbsp of oil in a separate pan. Add the cumin seeds, sliced garlic, julienned ginger, and sliced green chili. Sauté for about a minute until fragrant.
9. Stir in the chili sauce and water. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
10. Toss the fried bread pieces into the chili sauce, ensuring they are evenly coated.
11. Garnish with chopped coriander and serve hot!

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. Test it by dropping a tiny piece of batter into the oil – it should sizzle immediately.
• Adjust the spice: Feel free to adjust the amount of red chili powder to suit your taste.

Variations

• Vegan Bread Pakora: Simply ensure your chili sauce is vegan-friendly!
• Gluten-Free Bread Pakora: Use gluten-free bread and a gluten-free all-purpose flour blend instead of maida.
• Spice Level Adjustment – Mild to Extra Spicy: Reduce or increase the amount of red chili powder. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Enjoying Pakoras During Monsoon & Diwali: These are especially popular during the monsoon season in India, and also a common snack during Diwali celebrations.

Serving Suggestions

These Spicy Bread Pakoras are fantastic on their own as a snack. They also pair beautifully with a cup of hot chai, a side of mint chutney, or even a simple tomato ketchup.

Storage Instructions

Leftover pakoras are best enjoyed fresh, but 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

What type of bread works best for bread pakora?

White bread is the most commonly used, but you can experiment with whole wheat bread or even slightly stale bread.

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 little water to thin it out before using.

How can I achieve extra crispy pakoras?

Using rice flour is the biggest trick! Also, make sure the oil is hot enough and don’t overcrowd the pan.

What is the best way to control the spice level?

Start with a smaller amount of red chili powder and taste as you go. You can always add more, but you can’t take it away!

Can I bake these instead of frying?

While frying gives the best results, you can bake them! Brush the battered bread pieces with oil and bake at 200°C (390°F) for about 15-20 minutes, flipping halfway through. They won’t be as crispy, but still delicious.

Enjoy making these Spicy Bread Pakoras! I hope this recipe brings a little bit of Indian flavor into your kitchen. Let me know how they turn out in the comments below!