Indian Stuffed Bread Pakoda/Pakora recipe
Evening snacks especially during winter with a hot cuppa chai is one of the best things EVER!  One of the (dis)advantages in my house is that my pantry is not suitable for quick snacking except for dried fruits, fruits, nuts and seeds etc. So for the "real"(!!) thing, I would be forced to make some myself :( I know I bought it on myself cos I have no control on fried stuff. I love chips (esp.  Jalapeno chips!), saltine crackers etc which I eat and eat without stopping. My better half jokes that I can survive with only those around. So with such a situation, I am better off not buying snacks and repenting later. I count on my laziness and lethargy on making them as and when craving hits me. Usually the craving disappears after some time - our brains are our worst enemy sometimes!
Indian Stuffed Bread Pakoda/Pakora recipe
Anyways, the other day, when this rain started splattering the windows, I caved in to making something fried. I saw few stale wholegrain bread in my counter and thought will make something with them....Remembered my mom's Bread Pakoda. She would especially make this when we had leftover potato curry (which was v rare!) that would go as a stuffing in this. Its a famous Street Food in the Northern parts of India (no wonder - they are YUMMY). There is no specific recipe for the potato stuffing - usually some boiled potatoes with peas cooked and mashed. I think you can use any leftover veggie curries to make stuffing. Indian Stuffed Bread Pakoda/Pakora recipe Just replace the wholegrain bread for white and make the stuffing little richer with butter, you might end up with the "real" thing. But I have tried to tone down on the additional bad calories except for the frying part (as if that's not enough by itself!). But this is one recipe that's immensely versatile and provides scope for creativity. Your family will love you for it, especially kids when they get back from school ;)
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes 8 pakodas
  • For the stuffing
  • 2 potatoes (to make abt 2 cups mashed)
  • 1 onion, chopped finely
  • 1 inch ginger, peeled and grated
  • 1-2 green chillies, thinly sliced (or as per taste)
  • 1/4 cup frozen peas (boiled if using fresh)
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal (split black gram)
  • 1 tsp cumin-coriander powder(optional)
  • 1/2 tsp garam masala (or use chaat/pav bhaji masala)
  • salt to taste
  • few curry leaves and cilantro to garnish
  • For the Covering
  • Around 8 slices of wholegrain bread
  • 1 cup besan (chickpea flour)
  • 1/2 cup rice flour
  • 1/4 tsp turmeric
  • 1/2-1 tsp chilli powder (or as per taste)
  • pinch of asafoetida
  • little salt (since the stuffing has salt too)
Note: These measurements are approximate. You can adjust the ingredients as per your taste
1. Slice the crusts off the bread. Its optional. Many a time, I just let them be. If slicing, you can use the crusts to make bread crumbs.
2. Meanwhile steam the potatoes. Alternatively you can boil them too.
3. Mash them well. I retain the skins for nutrition. You can peel them if you wish to.
4. In a skillet, heat 1 tsp of oil. Temper the mustard seeds and when they start popping add urad dal, cumin seeds, ginger, chillies along with onions. Add the spices and salt and when aromatic add the mashed potatoes along with peas. Mix in the herbs. Taste and test for seasoning. Adjust accordingly.
5. Take one slice of the bread. Spread this potato mixture on one side of the bread. You can use more for a thick stuffed bread or a little - your choice.
6. Place another slice on top.
7. Press it tightly so that it holds together. The mashed potato will hold the bread in place.  Cut this diagonally to make two slices.
8. See that yummy stuffing in the middle?
9. Mix together all the ingredients for the batter/coating in a bowl. add enough water to make a thick batter - which will help to coat the bread slices. Add tablespoon by tablespoon of water to avoid thin batter. You need medium consistency. Dip one stuffed slice in the batter and coat both the sides.
10. Drop this to med-high hot oil.
11. When you find the bottom turning red/brown,
12. turn the other side
13. once done, drop it on paper towel to drain excess oil.
14. See the crunchy covering and the yummy filling inside?
Serve with any condiment of your choice - chutney, ketchup or chilli sauce. Whatever you have on hand. These are great on their own too :) Indian Stuffed Bread Pakoda/Pakora recipe

Ideal Accompaniments

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8 Member Reviews

By Ranshu on Mar 28, 2012

This recipe is great.....i made bread pakoras yesterday for tea and they turned out really nice.....i loved them and my kids loved them too. This is easy to make and a great snack.

By Malathi on Oct 22, 2011

I made it for Brunch today and my 19mo daughter loved it. Not to mention my husband..

Read All 8 Reviews →


By sangeeta gupta on Jul 15, 2014

this is awsome recipe

By Shailaja on May 6, 2014

:) Quick and simple recipe. Definitely trying out with a combination of Tangy dates chutney

By sowmiya on Feb 13, 2014

iam like this food

By Nayeem on Oct 17, 2013

I've tried this recipe with the filling of Aloo paratha.It turned out well. This recipe is colorful and worth experimenting. Look forward for such chatpati ones.

By poornima on Sep 15, 2013

:lol: today i'll tried it

By vipin on Jul 23, 2013

:-x :-x very nice

By omchandan on Jun 5, 2013

It's awesome to eat, its being delicious and soar.i liked :-|

By Pyali on Jan 9, 2013

Hi dk!!!!!!!!!!!!!&!!!

By shifa on Nov 7, 2012

realy this is good recipe love it so much :-P :-P

By Quora on Oct 13, 2012

What do people eat for breakfast in India?... I'll just copy pasta my answer from here: Akassh Bhatnagar's answer to Breakfast: What do people eat for breakfast outside of the US? Of these the easiest to make is maggi, but I would recommend trying poha first because it is easy to make and it's ...

By Aloysia on Aug 11, 2012

I like the concept the filling is to good n i want to try it today itself :wink:

By Shoba on Mar 24, 2012

Lovely pics and i lovged hte stuffing and the concept and the masalas inside. Amazing! Shobha

By Gauri on Mar 23, 2012

m at hostl.... n m badly missing home made fooodddddddd....... n dis bread pakoras have really reminded f my mum..... :-| :-| :-| :-|

By Melaiene on Aug 6, 2011

Can i grill it? do we still need to dip in besan mixture to grill it or we can directly grill without the besan? Will it be nice if it try it that way???

By pragya on Jul 30, 2011

tomorrow my sister and brother in law r comin so i m excited to try it

By sunitasil on Jul 4, 2011

hi dk made this again yesterday as i had some guests in the house and everyone enjoyed it it was really delicious added some garam masala powder and tandoori masala, yummmmmmmmmyyyy all u guys just try this :-D

By Jayashree Venkat on Oct 1, 2010

I did try making but my breads broke in the oil and it was quite messy. What could have gone wrong? No I didn't soak it for long - it was instant soaking in the besan n rice flour mixture and putting it in oil. :roll:

I am not really sure - but I think your bread was very fresh and extremely soft. Try using a day old/stale bread for this recipe or lightly dry toasting the bread so that it retains its shape. May be that might help :)

By atiya on Oct 1, 2010

dasara vacation have started and this was the first recipe I made for the kids it was a lovely treat for them thnks for the simple but delicious recipes Plis tell me how to make palak paneer which is served in restuarants

By Payal on Sep 23, 2010

Hi DK, looks awesum, i've tried these pakodas b4 but neva made them. Ur recipes r gr8 n easy to follow. I was wondering if adding some grated or sliced cheese to the filling mite giv it a nice twist... :-D

By NEHA V PANDYA on Sep 5, 2010

:) :-D thanx a million for sharin ur lovely mouthwatering veg recipe for pakodas.we indians r very fond of veg snacks items n this one is very tempting for any age.thank u once again. :)

By Ruchi on Aug 31, 2010

Very tempting filling of potato and peas.Looking forward for Sunday to make it again . everybody enjoyed at my home.I mixed the batter with hand mixer for about a minute or so to make batter fluffy which will make it more puffy and to avoid frying I smeared the tawa(you can use nonstick pan but tawa give you a more flavor) with mustard oil and place battered bread on it and pour 1/2 tsp. of oil around it after it cooked from one side flip it and cook the other side the same way .

By Ritu Taneja on Aug 20, 2010

Yummy recipe. For those who do not wish to deep fry, make them in an electric tandoor and enjoy them guilt free.

By Ritu Taneja on Aug 20, 2010

Yummy recipe. For those who do not wish to deep fry, bread pakoras could be made in an electric tandoor and enjoyed guilt free.

By Gayatri on Aug 20, 2010

Yum yum.. Can I shallow fry them instead of deep frying ?

By sunita on Aug 19, 2010

hi dk loooovvveeeely recipe i will not fry them as i will use this in this in my toaster and this is bookmarked for my breakfast tomorrow

By Priya on Aug 19, 2010

Feel like grabbing some, very tempting pakodas..

By alina sarker mazumdar on Aug 19, 2010

This was one of the favorite snack my mom used to make in our childhood!

By lalitha on Aug 19, 2010

:) yammmmmmmmy

By CurryLeaf on Aug 19, 2010

Yum,just bcoz it is deep fried I avoid them (well I am lazy as well).Too perfect DK.I think craving is contagious.I am craving for these now. :P

By nishi on Aug 19, 2010

Hey D, Your recipe brought back a lot of funny as well as pleasant memories of my premarital days :). Just loved the recipe as well as the picture. Thanx!!

By Nivedita on Aug 18, 2010

:wink: Yummy!!

By Ameya on Aug 18, 2010

YUM!! Bread pakodas were one of my childhood favorite snacks, but Ive never had them stuffed! Must try :)

By Tweets that mention Stuffed Bread Pakoda recipe | Indian Pakora with bread | Chef In You -- on Aug 18, 2010

[...] This post was mentioned on Twitter by D_K and D_K, D_K. D_K said: Leftover bread? Leftover veggie curry? Put them together and make this delicious Mumbai Street food. Will be an... [...]

By Prerna@IndianSimmer on Aug 18, 2010

Yum Yum Yum!