Skip to content Back to your kitchenBread Pakoda
🇮🇳 Indian
Rain-day frying at its best: bread pakoda — crackling outside, soft within, gone before the chai cools. About 30 minutes from fridge to table.
Prep 15 min Cook 15 min Serves 3 Easy Ingredients
- 🧂Saltto taste
- 🌶️Turmeric Powder1/2 tsp
- 🫙Asafoetida1/4 tsp
- 🌾Gram Flour1 cup
- 🌶️Ajwain1/4 tsp
- 🌶️Red Chili Powder1 tsp
- 🌾Rice Flour2 tbsp
- 🍞Bread250 g, chopped
Optional extras
- 🌶️Green Chili1, chopped
- 🌿Fresh Cilantro2 tbsp
- 🌶️Chaat Masala1 tsp
Instructions
- 1
Whisk the besan, rice flour and spices with water into a thick, clinging batter — it should coat the back of a spoon.
- 2
Fold in the bread so every piece is covered; rest 10 minutes.
- 3
Drop into medium-hot oil in small clusters and fry until the edges ruffle and turn deep gold.
- 4
Fry once more on higher heat for 20 seconds if you like them extra crisp.
- 5
Drain, dust with chaat masala and eat immediately — fritters have no tomorrow.
Chef's tip
Batter thicker than you think — thin batter slides off and clouds the oil.
Video: Bread Pakoda | Bread Pakora Recipe | Evening Snacks | Indian Street Food | Bread Recipes · on YouTube
Bread Pakoda
- Time
- 30 min
- Serves
- 3
- Level
- Easy
- Prep / cook
- 15 / 15 min
Ingredients
- 🧂 Saltto taste
- 🌶️ Turmeric Powder1/2 tsp
- 🫙 Asafoetida1/4 tsp
- 🌾 Gram Flour1 cup
- 🌶️ Ajwain1/4 tsp
- 🌶️ Red Chili Powder1 tsp
- 🌾 Rice Flour2 tbsp
- 🍞 Bread250 g, chopped
Optional
- 🌶️ Green Chili1, chopped
- 🌿 Fresh Cilantro2 tbsp
- 🌶️ Chaat Masala1 tsp
Steps
- Whisk the besan, rice flour and spices with water into a thick, clinging batter — it should coat the back of a spoon.
- Fold in the bread so every piece is covered; rest 10 minutes.
- Drop into medium-hot oil in small clusters and fry until the edges ruffle and turn deep gold.
- Fry once more on higher heat for 20 seconds if you like them extra crisp.
- Drain, dust with chaat masala and eat immediately — fritters have no tomorrow.
