Bread pakora is one of the more popular Indian snack street food delicacies consisting of deep-fried bread studded with a spiced potato mixture-brought to palate-lusting lifelike vividness, epitomising the unfettered amusements of life. The Bread Pakora recipe is a delightful Indian snack that involves stuffing spiced potato mixture between slices of bread, dipping them in batter, and deep-frying until golden and crispy. It is an ambrosial delicacy that is admired and savoured more, especially during the rainy season, when one sips indulgently over a steaming cup of chai. Preparation begins with bread slices, typically with a savoury filling: boiled and mashed potatoes seasoned with spices like cumin, coriander, green chillies, and fresh herbs. Once the filling is made, the slices of bread are stuffed very carefully before being dipped in a spiced gram flour batter and then deep-fried to a golden brown. This results in an excellent taste contrast: the soft and warm potato inside is covered by this crispy fried bread outside. The recipe of Bread pakora is simple and flavourful. Bread pakoras can be served with any accompaniment - mint chutney, tamarind sauce, or ketchup. It is a delicious snack and very flexible; there are variations of paneer, mixed vegetable fillings, and even cheese. Bread pakoras are enjoyed during festive days and at other times as an after-work snack. This is also another perfect example of comfort food because it can be hot and satisfying. Let's explore the bread pakora recipe.

• 2-3 potato
• 8 slices bread
• 1 cup besan
• Green chilli
• 1/2 tsp garam masala
• Salt
• 1/2 tsp turmeric powder
• Whole spices-red chilli lal mirch powder red chilli powder
• 1 tsp cumin seeds
• Cooking oil
• 1 onion
• Baking soda

• Put 2-3 medium potatoes in a large pot and fill them with water. Boil them until they turn out soft, which should take approximately 15-20 minutes. To know, insert a fork into the potato; it should slide in pretty quickly.
• When cooked, drain the water off and let it cool for a few minutes. That way, it becomes manageable.
• Peel the cooled potatoes and put them in a mixing bowl. Smash them with a fork or potato masher until they become smooth, thereby ensuring no lumps to make them creamy.
• Add one chopped onion and 1-2 finely chopped green chillies into the pan. Saut it till onions turn golden brown by stirring from time to time; this should take about 4-5 minutes.
• Now add the mashed potatoes to the pan. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon garam masala, and salt to taste. Mix well so that all spices spread evenly through the potato mixture.
• Let the filling cook for another 2 to 3 minutes so the flavours meld together. Once you finish the process, switch off the stove and let the filling cool down for some time. Finally, mix in some chopped fresh coriander leaves if you prefer a flavour zing.
• Now grind 1 cup gram flour (besan) with half a teaspoon of red chilli powder, half a teaspoon of turmeric powder, a pinch of baking soda, and one packet of salt. Mix all the dry ingredients well.
• Gradually add water to the dry mixture while whisking continually. Aim at thin, thick batter that coats the back of a spoon but is not too runny. Then add as much water as necessary to give it the proper consistency.
• Spread cooled potato filling evenly on four slices of bread. The filling must reach the edges so that every bite includes all the flavours.
• Lay the remaining four slices of bread on top of the slices you filled with the stuffing. Press them gently so that the stuffing does not come out.
• Heat enough oil in a deep frying pan or kadhai for deep frying over medium heat. To test whether the oil is hot enough to do deep frying, add a little batter to test it; it should sizzle and float up.
• Dip the sandwich into the gram flour batter, gently ensuring it is well coated on both sides. Allow excess to drip off.
• Put the coated sandwich pieces into the hot oil gently. Do not overcrowd to fry in batches because excess pakoras may cool down the oil, resulting in soggy pakoras. Fry them until they are golden brown and crispy, for nearly 3-4 minutes on both sides.
• Fry the bread pakoras using a slotted spoon, remove them from the frying oil, and place them on a paper towel-lined plate to eliminate excess oil. That is why this step will bring a crispy texture.
• Allow the pakoras to cool a bit while you slice each sandwich in halves or quarters for easier handling.
• Served hot as it would be with your favourite of sauces that you like drenched with - tomato ketchup, mint chutney, or tamarind chutney being some of the popular favourites. They add richness to the bread flavour in pakora.