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Recipe: Bread Pakora With Stuffed Potato | How to make Bread Pakora
Recipe Bread Pakora

Bread Pakora Recipe with Stuffed Potatoes – Bread Pakora is a favorite breakfast and tea time snack at our home. Everyone loves it and I often make it when its dark, dull, cold and pouring outside. Its a great snack to have during rains.

Basically there are two types of bread pakora:

  • plain bread pakora and
  • stuffed bread pakora

The stuffed bread pakora is stuffed with a filling of mashed potatoes, dipped in besan and deep fried. One can be innovative in making the filling. Though, mashed potatoes is a common filling in India, there are other fillings that can be used, like, paneer (cottage cheese filling), soya granules filling, cheese and even green peas.


Recipe Type Veg.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

    For the filling:

  • 4-5 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works best, especially if you are a lazy person like me)
  • 1 green chili, finely chopped
  • 2 tbsp finely chopped cilantro/coriander leaves
  • ¼ tsp or ½ tsp red chili powder
  • 1 tsp amchur powder - add more if required
  • ½ cup of mint coriander chutney (optional... you can also use chopped mint and instead about 1 tbsp added in the potato mixture)
  • black salt or common salt
  • For the outer crisp coating:

  • 3 cups besan (chick pea flour/gram flour)
  • a pinch of hing
  • ½ tsp red chili powder/lal mirch powder
  • ½ tsp garam masala powder
  • ½ tsp ajwain/carom seeds
  • 6 slices of Brown or White Bread
  • water
  • salt
  • oil for frying


    Preparing the potato filling:

  1. Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.
  2. Add the coriander leaves, green chili, red chili powder, amchur powder, salt to the mashed potatoes.
  3. Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
  4. Preparing the besan batter:

  5. In a bowl, take the besan (chick pea flour/gram flour).
  6. Add the ajwain, red chili powder, garam masala powder, asafoetida and salt.
  7. Add around ½ cup water and mix.The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.
  8. Add a few drops of oil to the batter and mix well.
  9. Keep the ready batter aside.
  10. Assembling and Frying the Aloo Bread Pakora:

  11. Before you do the following steps, heat up some oil for deep frying the pakoras.
  12. On your cutting board, slice the bread into triangle or rectangle slices. I made triangular slices.
  13. Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take a teaspoon of the mint-coriander chutney and apply it evenly on the triangular slice of bread.
  14. Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.
  15. Cover this potato stuffed slice with another slice. I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second triangular slice.
  16. You have now a beautiful triangular bread sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.
  17. Coat the stuffed bread sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break. By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
  18. Fry the bread pakoras on a medium flame till they are crisp and golden brown.
  19. Drain on a tissue.
  20. Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
  21. Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.


The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe. But if you do not have it. There is an alternative. Just chop some mint leaves and add it to the mashed potatoes along with the rest of the ingredients.

Adding fresh mint leaves substitutes the mint chutney very well in this recipe. I have made this recipe, even without adding any mint or coriander leaves and sometimes even without the mint coriander chutney and it still tasted awesome. But do add green chilies as it gives a nice zing to the potatoes.


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