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Bread Pakora Recipe with Aloo and Chutney Stuffing (Triple layers!)

Bread pakora or bread pakoda recipe is a much loved deep-fried tea time snack that can be made in different ways and hails from North Indian cuisine, mainly Punjabi cuisine. A sandwich of bread and spiced mashed potato stuffing is dipped into gram flour batter. Our Three Layer Aloo Bread Pakora version is as indulgent as it sounds – and the best thing is that with an addition of two spicy chutneys it tastes as incredible as it looks.

Cut bread pakoda pieces on a black plate with fried green chillies

Bread Pakora with potato stuffing

Also known as Indian fritters, bread fritters or bread bajji depending on the area. Whist folks in North India know these as Bread Pakora, Bread Bajji is a South India term.

These are a perfect snack enjoyed with a hot cup of tea.

Typically a popular mumbai street food sold in streets but is served in local restaurants too.

There are two version of bread pakora – without a potato stuffing and with. The Without stuffing ones are known as plain bread pakora.

The simple version or without stuffing of bread pakoda are made by halving the normal white sandwich bread slices, dipping into a gram flour batter and deep-frying.

The version most commonly found in street stalls in Mumbai and Punjab also have a spicy mashed potatoes filling sandwiched between two slices of bread.

This is also dipped in a batter and deep-fried and served alongside a cup of masala chai, tomato ketchup or spicy green coriander chutney.

These style of stuffed bread pakoda also known as sandwich bread pakoda in some places are mostly consumed as tea time snacks.

Three-layer Aloo Bread Pakora

Our Bread Pakora goes one step further – 3 layers of bread with potato and two different chutneys! Who said that less is more?!

These triple decker bread pakodas are the ultimate evening snack indulgence. We have prepared two different chutneys – a green mint and coriander chutney and a tomato and onion chutney.

Ingredients for Stuffed Bread Pakora.

Perfect measurements and step by step photos given in the recipe card in the post below. If trying out this recipe for the first time please read the full post which includes helpful tips and suggestions.

The ingredients required are all inexpensive and easy to find:

For Chickpea flour batter:

Gram flour – the main ingredient for this batter, also known as Besan or chickpea flour. We will need fine variety to form the best chickpea batter.

Rice flour – adding a few spoons of rice flour helps the batter to be crispy. Use fine rice flour and not just ground one. Ground rice flour is coarse.

Carom seeds – also known as ajwain, crush lightly to release their oils before adding to the batter. These help with digestion

Spices – we have used a pinch of red chilly powder and turmeric powder which gives colour.

We have not used baking powder or baking soda to make this batter, but you may use if you want to keep batter thick.

Potato Stuffing

The potato stuffing that we have made is fairly mild, but you could make it more spicy by adding red chili powder and green chilies or garam masala powder should you wish – remember that two chutneys go into this recipe!

Potatoes –for this potato-filled snack recipe use floury potatoes to make mash potato. In UK you’ll find Marie Piper or Desiree, Estima, King Edward in your local super markets. In USA you can use russet or Idaho potatoes.

Crushed chilli and ginger – fresh is better but you could use frozen. coriander leaves

Cumin seeds – we love to use cumin seeds in this recipe, however mustard seeds works fine too.

Fennel seeds – or powder. We grind or pound our own fennel seeds to make powder, which has a taste similar to star anise. You may skip totally if you don’t have it.

Seasonings – black pepper, sugar, amchoor powder (dry mango powder) if can’t find use lemon juice.

You can prepare the potato filling in advance and keep refrigerated until you want to use. It will keep fresh for 2-3 days in the fridge.

Bread

The dish is most commonly made with fresh white slice of bread. If you want street-style Bread Pakora then white bread is a must! Of course, if you only have brown bread then you can still use that.

I would also leave the crusts on – you do not need to cut off the crusts off the bread, in fact the crust helps with the integrity of the pakora prior to frying as they hold their triangular shape better.

I have used medium (thickness size) slice bread as we have made three layered bread pakora. You may use thick ones if making just with two slices.

Oil – to deep fry we need oil, try to use mild flavour oil such as vegetable oil or sunflower oil.

Chutneys – two types

Two different chutneys which are common in Indian food – red and green – form two of the layers for these pakora.

See our Mint and Coriander Chutney for the green chutney recipe

The red tomato and onion chutney is super quick to make:

1. Fresh tomatoes + tomato puree – we have used a mix of fresh tomatoes and tomato puree. You could also use tinned tomatoes instead of these two ingredients.

2. Onion+ Garlic – use fresh onion and garlic where possible rather than frozen or bottled.

3. Sugar – a pinch of sugar helps to cut through the tart tomato taste

4. Red chilli powder – to make this a spicy chutney – adjust this according to your taste.

Variations

Add a layer of paneer or add grated paneer in the potato stuffing.

Add a layer of cheese – either slices or grated

Mix some vegetables to the potato filling – carrots and green peas for example.

Serving

These hot bread pakoras are already stuffed with two chutneys therefore you do not have to serve with extra dips but sprinkling a pinch of chaat masala onto the pakora takes it to a different level.

A cup of karak chai or simply hot tea always goes great with pakoras or just tomato sauce if you wish. You could also serve with mint chutney, gujarati imli and date chutney for some sweet tangy flavours!

If you are looking for something sweet, serve these with mango cheesecake lassi or virgin cardamom mojito.

How to make Bread Bajji (bread pakora without stuffing)

An alternative bread pakora recipe is to make it without any potato stuffing. In this case, bread triangles are dipped into a batter and deep fried with no filling. Chutney can still be sandwiched between bread slices for variation.

Simply make a spiced besan batter by mixing gram flour (besan), rice flour, spices into a mixing bowl until smooth. White bread slices are then quickly dipped into the smooth batter before it is fried.

Bread Pakora in Air fryer

You can make bread pakora in the air fryer.

Follow 1-3 to make the bread pakoras. Instead of deep frying, use the below airfryer method.

The batter for air fryer pakora should not be too thick, else it may taste raw. Use roasted besan in this case as it may help remove the uncooked taste of the batter.

1. Cut the fresh bread into smaller pieces for the air fryer. Place the pakora in the air fryer basket which is already lined with parchment paper. Pierce holes in the parchment paper to prevent it flapping around in the air fryer.

2. Place the pakora in the basket but do not overfill the basket.

3. Air fry the bread pakora for 7-8 mins at 190 deg C, brush oil and cook further for 5 minutes.

4. Remove the parchment paper/baking sheet, flip the fritters, brush with oil and continue to cook for 5-6 minutes or until done.

Sliced bread pakora served on a plate with chutneys and soft drinks.

Recipe FAQs

What can I do with leftover potato stuffing

You can freeze this mixture and use at a later date to make another tea-time snack Gujarati Batata Vada or Punjabi Samosa Puffs or bread rolls – best way is simply add the few additional ingredients that are needed in the mixing bowl with the potato stuffing.
Aloo aur Pyaz Ke Parathe is a great breakfast or brunch idea.

How to make Tawa Bread Pakora

To make Bread snack recipes like these Pakoras on Tawa, prepare the pakora as per original recipe. Instead of deep frying, heat a frying pan or tawa on medium flame. Add a few tbsp oil to the pan. Cook the pakora on one side before flipping to fry the other side – you may have to add more oil. Cover all sides of the pakora until the batter has cooked through.

Can I reheat the bread Pakora?

Yes, simply arrange them on a baking tray and bake in preheated oven for 3-4 minutes. Do not heat in the microwave, it will make pakora soft.

How to make Triple Layer Stuffed Bread Pakora + Tips

Batter:

For the best results, we want the batter consistency to be not thin yet not thick. A thin batter will not coat the pakora however an overly thick batter will be dense and the pakora will not have a soft outer layer.

Potato Filling:

We need mashed potato for bread pakora.

You can boil potato on the stove, use an Indian stovetop pressure cooker or electric pressure cooker like Instant Pot.

Heat oil in a pan and add cumin seeds. Once they crackle, add the crushed ginger and green chillies. Immediately add the potatoes and the remaining ingredients and mix well.

Assembling

Assembling the bread pakora is easy, it just requires a couple of steps!

Apply butter or margarine onto one side of 4 slices of bread pieces

To one, apply green chutney, to another slice spread the potato mixture, to the third slice add the tomato chutney.

Stack the slices ensuring the unbuttered side is on top.

Cut the sandwich carefully into halves or quarters.

Frying

Use a heavy bottomed kadai or pan that is deep enough to submerge the majority of the pakora.

Dip the sandwich into the batter carefully – do not leave the sandwich in the batter for long as it will make the bread soggy

Use a large slotted spoon and slide the pakora gently into the oil

If the oil does not cover the top of the pakora, use a slotted spoon to spoon the hot oil over the pakora

To avoid the pakora becoming oily, fry at a medium heat. Frying at low heat causes more oil to be absorbed.

Frying at too high flame will cause the outside to brown and the inside will remain raw.

Step by step of making stuffed bread pakora
Sliced Bread pakora in a plate served with fried green chillies and chutneys.

Other Pakora recipes

  1. Gujarat Na Daal Vada
  2. Methi Corn Bhajiya
  3. Packed Potato Bhajia
  4. Date Cashew Chilli Bhajia

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

Sliced bread pakora on a plate alongside masala chai cups

Bread Pakora with Aloo Stuffing

Hayley Dhanecha
A Mumbai street food classic, bread pakora or bread pakoda recipe are a much loved deep-fried snack -a sandwich of bread and spiced potato filling is dipped into gram flour batter.
5 from 27 votes
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Snacks, tea-time snacks
Cuisine Indian
Servings 16 pieces
Calories 229 kcal

Equipment

  • Wide plate
  • Chopping board
  • Sharp knife
  • Kadai or frying pan
  • Slotted spoon/skimmer slotted spoon

Ingredients
 
 

Onion and Tomato Chutney

  • 1 small onion chopped
  • 3 small tomatoes ripe cut
  • 1 clove garlic
  • salt
  • 1 tbsp. chilli powder red
  • 1 tbsp. sugar
  • 1 tsp. tomato paste /puree very thick
  • 1 tsp. oil

Potato Stuffing

  • 4-5 potato boiled and mashed – there should be no lump in the mash
  • salt to taste
  • 2 tbsp green chilli crushed
  • 1 tbsp ginger crushed
  • ½ tsp. ground black pepper
  • ¼ tsp. fennel seeds dry powder
  • ½ tsp. sugar
  • ½ tsp mango powder amchoor powder
  • 1 tsp. oil
  • ½ tsp cumin seeds
  • tsp asafoetida hing

Pakoda Batter

  • 3 cup chickpea flour besan
  • 2 tbsp rice flour optional
  • salt
  • 1 tsp. chilli powder red
  • ¼ tsp. turmeric powder
  • ½ tsp. carom seeds crushed ajwain seeds
  • water

Sandwich Layers

  • 16 bread white slices
  • 2 tsp. butter or margarine
  • oil for deep fry

Instructions
 

Onion and Tomato Chutney – Red Chutney

  • Heat oil and saute onion and garlic for few minutes or until light brown.
    1 small onion, 1 clove garlic
  • Add chopped tomatoes, sugar and salt, let it cook till all the moisture evaporates.
    3 small tomatoes, salt, 1 tbsp. sugar
  • Add thick tomato puree and red chilli powder, let it cook for another minute or so.
    1 tbsp. chilli powder, 1 tsp. tomato paste
  • Switch off the heat, let it cool slightly.
  • Grind in the grinder until smooth paste.

Potato stuffing

  • Heat oil in a kadai, add cumin seeds when they crackle add hing.
    1 tsp. oil, 1/2 tsp cumin seeds, 1/8 tsp asafoetida
  • Now add crushed chilli and ginger and fry for few seconds.
    2 tbsp green chilli, 1 tbsp ginger
  • Switch off the heat, add remaining ingredients and mix well.
    4-5 potato, salt to taste, 1/2 tsp. ground black pepper, 1/4 tsp. fennel seeds, 1/2 tsp. sugar, 1/2 tsp mango powder
  • let it cool at room temperature for later use

Pakora Batter

  • Take square cake tin or any dish.
  • Place all the ingredients and mix well.
    3 cup chickpea flour, 2 tbsp rice flour, salt, 1 tsp. chilli powder, 1/4 tsp. turmeric powder, 1/2 tsp. carom seeds
  • Add a cup water just a little water at a time and make not too thick not too thin batter.
    water
  • I keep batter little thinner side, as I don’t like too much thick besan flour layer on my any kind of pakora, however it becomes little extra hard work for me.
  • Whisk the batter with the egg whisker, making sure no lumps are in the batter.
  • Leave it aside.

Assemble bread Pakora

  • Place oil in a kadai and put it on a medium heat.
    oil
  • Meanwhile take 4 slices of bread for one pakora.
    16 bread
  • Spread very thinly butter on one side on each slice.
    2 tsp. butter
  • Now spread green chutney on the butter side.
  • Lay another bread slices on top of the green chutney slice. ( Butter side up )
  • Take 2 tbsp. potato stuffing and apply evenly.
  • Take 3rd bread slice and lay on top of the potato stuffing. ( Butter side up )
  • Spread red chutney.
  • Lay 4th bread slice, butter side on the red chutney side.
  • Make sure all the sides are in line.
  • Gently press all over. You may leave it whole or cut into two or four slices using sharp bread knife.
  • Very gently put bread pakora sandwich into the batter.
  • With the spoon pour batter on the bread sandwich.
  • Make sure sandwich is coated with the batter from everywhere.
  • Now is the hard part, keep patience .

Frying Bread Pakora

  • Lower the heat of the oil.
  • Take one flat spatula and slide very slowly under the bread sandwich.
  • Lift it very carefully, hold it for few seconds, let excess batter drop in the tray, with the help of another spatula gently slip away the whole sandwich into the hot oil. ( Be very careful,)
  • Don’t turn away the pakora very quickly, keep poring hot oil over the pakora from the sides with the stainless still slotted spoon ( Jaro )
  • Once you see the upper layer of the pakora covered in oil, very gently turn away the pakora.
  • Fry till you see crispy and golden brown pakora.
  • Remove from the oil.
  • Leave it for few seconds on a clean kitchen paper.
  • Very gently cut the pakora into four triangle with bread knife if you have fried the whole sandwich pakora.
  • Serve HOT bread pakoda with tea or any cold beverage.
  • Repeat same method with the remaining stuff.
  • Enjoy with fried green chillies, dry peanut chutney, masala chai or soft drinks.

Notes

Make sure both chutneys should be very thick and not runny, make with minimal water or no water at all.
Use square or rectangle dish to make batter, or after making it pour into it. It will be much easier to handle whole square bread slices.
To make process little easier after preparing a sandwich, cut into half or four triangles, then coat in the batter, smaller the portion, easily you can handle.   
Make sure you use well balanced or proper base kadai to fry them, in the past I’ve used my deep fat fryer. 
Also you will need 2 stainless steel slotted spoon and one flat spatula.

Nutrition

Nutrition Facts
Bread Pakora with Aloo Stuffing
Serving Size
 
1 piece
Amount per Serving
Calories
229
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
194
mg
8
%
Potassium
 
550
mg
16
%
Carbohydrates
 
40
g
13
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
Vitamin A
 
526
IU
11
%
Vitamin C
 
14
mg
17
%
Calcium
 
66
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in October 2015.

Recipe Rating




Uma

Thursday 21st of April 2022

Three Layer Aloo Bread Pakora version was a super hit! My kids gobbled everything so fast! and thanks for this yummy recipe

Mango, Passion Fruit and Coconut Lassi (Caribbean-inspired!) | J Cooking Odyssey

Saturday 5th of March 2022

[…] it is a deep-fried snack such as Maru style Crispy Potato Bhajiya or 3 layer Bread Pakora, the combo of lassi and piping hot pakora can’t be […]

Chenée

Monday 21st of February 2022

This pakora was so delicious! Especially with the red chutney. Thanks for this fantastic recipe!

Hayley

Wednesday 6th of April 2022

@Chenée, you are so welcome, please try out our other recipes too. Thanks

Loreto Nardelli

Monday 21st of February 2022

I love cultural street food, the colir is amazing. And love the two chutneys. Great suggestions on freezing leftover potaoes! I can just smell these and it is making me hungry!

Hayley

Wednesday 6th of April 2022

@Loreto Nardelli, thanks for your amazing comments hope you try out our other recipes too

ramona

Sunday 20th of February 2022

I have never made this before and it looks super delicious and very flavourful! Thank you for sharing this recipe, I cant wait to make this

Hayley

Wednesday 6th of April 2022

@ramona, thank you for your wonderful comments please let us know how you got on making these.