Crispy Vegetable Bread Pakora (Pan-Fried)

Vegetable bread pakora is a comforting Indian snack where soft bread is filled with a lightly spiced vegetable mixture, dipped in a chickpea flour batter, and cooked until golden. It is crisp on the outside and warm and savoury inside.

This version is pan-fried rather than deep-fried, making it more manageable for home cooks while still giving that familiar street-style flavour. It works well for rainy days, evening tea, or as a filling snack for the whole family.

Recipe Information

Prep time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Serves: 4
Difficulty level: Easy

Ingredients

For the filling

• 2 medium potatoes, boiled, peeled and mashed

• ¼ cup green peas, boiled and lightly crushed

• 2 tbsp finely chopped onion

• 1 tsp grated fresh ginger

• 1 small green chilli, finely chopped (optional)

• ½ tsp ground cumin

• ½ tsp ground coriander

• ¼ tsp turmeric

• Salt, to taste

• 2 tbsp chopped fresh coriander

• 1 tsp lemon juice

For the batter

• ¾ cup gram flour (besan)

• 1 tbsp rice flour (for crispness)

• ¼ tsp turmeric

• ¼ tsp red chilli powder, or to taste

• Salt, to taste

• Water, as needed to make a thick batter

For assembling and cooking

• 8 slices white or brown sandwich bread

• Oil, for shallow frying

Step-by-Step Method

1. Make the filling: In a bowl, combine the mashed potatoes and peas. Add onion, ginger, green chilli (if using), cumin, coriander powder, turmeric, salt, fresh coriander, and lemon juice. Mix until evenly combined.

2. Prepare the batter: In a separate bowl, mix gram flour, rice flour, turmeric, chilli powder, and salt. Gradually add water, stirring, until you get a smooth, thick batter that coats the back of a spoon.

3. Trim the bread: Remove the crusts from the bread slices. Cut each slice in half to make rectangles.

4. Fill the bread: Spread a generous layer of the potato mixture onto one piece of bread and cover with another piece, pressing gently to seal.

5. Heat the pan: Place a wide frying pan on a medium heat and add enough oil to coat the base well.

6. Dip and cook: Dip each bread sandwich into the batter, coating both sides. Carefully place into the hot pan.

7. Fry until golden: Cook for 3 to 4 minutes on each side, turning carefully, until crisp and golden all over. Adjust the heat so the batter cooks through without burning.

8. Drain: Remove and place on kitchen paper. Repeat with remaining sandwiches.

9. Serve hot: Cut each pakora diagonally and serve immediately.

Cooking Tips

• Seal the edges: Press the bread gently after filling so the mixture does not spill out during cooking.

• Control the heat: Medium heat is best. Too high and the outside browns before the batter cooks.

• Batter thickness matters: A thick batter gives a better coating and prevents sogginess.

• Fresh is best: Bread pakora tastes best straight from the pan.

Variations (Optional)

• Vegan: This recipe is naturally vegan.

• Gluten-free: Use gluten-free bread and ensure the gram flour is certified gluten-free.

• Cheese filling: Add a little grated cheddar or paneer to the potato mixture for a richer version.

• Air fryer: Lightly oil the battered pakora and cook at 190°C for 10 to 12 minutes, turning once.

Serving Suggestions

• Serve with green coriander chutney or sweet tamarind chutney.

• Ideal with a cup of masala chai for an evening snack.

Storage and Reheating

• Best eaten fresh.

• Leftovers can be kept in the fridge for up to 1 day.

• Reheat in a hot frying pan or air fryer until crisp again. Avoid microwaving as it softens the coating.