Bread Pakora with Potato Stuffing Recipe | How to Make Aloo Bread Pakora

When you want to eat something chatpata in snacks, this Bread Pakora recipe is going to help you! These bread pakoras are crispy and spicy. These deep-fried Indian snacks have an appetizing taste. They go well with green chutneys or khajur ki khatti meethi chutney. I’ll be sharing these two recipes of chutneys soon.

As we move from state to state, these pakoras gain different names like in Maharashtra and Karnataka they are known as bajji.

Bread Pakoras are popular as street food in northern part of India. Mainly there are two types of bread pakoras :

  1. Bread pakoras stuffed with potatoes
  2. Bread pakoras without stuffing

The one with potatoes are more-in-demand at my house. I, sometimes, pack bread pakoras in my kiddo’s lunch box too.

Here’s the recipe of Bread Pakora. Don’t blame me if I didn’t warned for the yummy aroma. It can increase your appetite!

How to Make Bread Pakora

  • Servings: 6 Bread Pakoras
  • Difficulty: Medium


  • 12 slices white bread/brown bread, cut in triangle shape
  • 3-4 Aloo (potatoes), boiled and mashed
  • 1 cup Besan (gram flour)
  • 1/2 cup chopped green Coriander leaves
  • 1/2 tsp Zeera (cumin ) powder
  • 1/2 tsp Garam masala (all-spice powder)
  • 1/2 tbsp Amchur powder (Dried Mango powder)
  • Salt as per taste
  • 3-4 Green Chillies
  • Refined oil for deep frying
  • 1/2 tsp Red Chilli powder; if you want more spicy you can adjust the taste by adding more chilli powder.
  • Water
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bread on brown wooden chopping board


  1. Cut each bread slice in triangular shape. Cover and keep them aside.
  2. In a bowl, add boiled and mashed potatoes, zeera powder, garam masala, amchur, salt, green chillies and coriander leaves. Mix well and keep aside.
  3. In a bowl take besan, add 2 pinches of salt, red chilli powder and some coriander leaves, and make into a smooth runny batter. Keep aside.
  4. Take a slice of bread, put the aloo filling over it, cover with another slice and lightly press.
  5. Repeat for all the bread slices.
  6. Heat refined oil in a wok.
  7. When the oil is hot enough, take bread pakora, one at a time, dip in the besan batter and put in the hot oil for deep frying.
  8. Take it out on a kitchen towel. Repeat till all the pakoras are fried.
  9. Serve with dhaniya chutney or tomato ketchup.

Method to bake your perfect Bread Pakora

I’d used white bread to make Bread Pakoras, you can use brown bread instead. Firstly, cut the bread slices in the triangle shape and keep them aside. Cover.

Take boiled and mashed potatoes in a bowl. Add zeera, amchur, garam masala, salt, green chillies and freshly chopped green coriander. Mix well.

In a deep bowl take besan or gram flour, add 2 pinches of salt, red chilli powder and some coriander leaves. Make batter by adding water slowly into it. The batter should not be too thick nor too flowy. Keep aside.

The Grub Fest is Back!

Now take one sliced triangular bread, keep it on a plate, put the potato masala stuffing over it and cover it with another slice of bread. Repeat the same process for all and keep them aside.

Now it’s time heat oil in a wok or kadhai for deep frying the bread pakoras. As soon as the oil is hot take the bread pakora and dip into the besan batter. Coat well. You can take the help of spoon or fork. Immediately put this bread pakora to the wok for deep frying.

Fry it on low to medium flame and keep flipping pakora so that it is fried properly. Fry till it turns brown in colour. Do not let it burn. Take it out on a paper towel to get rid of excess oil.

Repeat the process for all Bread pakoras.

Take the Bread Pakoras in a serving plate, and have with spicy green chutney or tomato ketchup, whichever way you like.

Tips for your Homemade Bread Pakora

  1. Quickly coat the besan batter on the bread pakoras. Do not let them sit for a minute or two else the bread will absorb the moisture making it difficult for you to fry.
  2. Do not fry the bread pakoras on high flame.
  3. While mixing the mashed potatoes check the taste of salt and chillies. It shouldn’t be bland.
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— Images and Recipe Shared by Shumayala Khan