Bread pakode, also known as bread pakora, are a popular Indian snack made by deep-frying bread slices coated in a spiced chickpea flour batter. They are crispy on the outside and soft on the inside, making for a delicious and satisfying snack. Here's a recipe for making bread pakode at home:


6-8 slices of bread (white or brown)
1 cup chickpea flour (besan)
1/4 cup rice flour (optional, for extra crispiness)
1 teaspoon red chili powder (adjust to your spice preference)
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon ajwain seeds (carom seeds)
Salt to taste
A pinch of baking soda (optional, for extra fluffiness)
Water as needed
Oil for deep frying
For the filling (optional):

2-3 boiled and mashed potatoes
1/2 teaspoon cumin seeds
1/2 teaspoon red chili powder
Salt to taste
Chopped coriander leaves


1. Prepare the Bread:

Remove the crust from the bread slices if desired.
If you're making a potato filling, spread a layer of mashed potatoes on one side of half the bread slices and top them with the remaining bread slices to form sandwiches.

2. Prepare the Batter:

In a mixing bowl, combine chickpea flour, rice flour (if using), red chili powder, turmeric powder, cumin seeds, ajwain seeds, salt, and baking soda (if using).
Gradually add water and whisk until you have a smooth and thick batter. It should be thick enough to coat the back of a spoon but still flow easily. Ensure there are no lumps in the batter.

3. Heat Oil:

Heat enough oil in a deep frying pan or kadai over medium-high heat. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.

4. Coat and Fry:

Take a bread sandwich (if using a filling) and dip it into the batter, ensuring it's completely coated.
Carefully slide the coated bread into the hot oil.
Fry until the bread pakode turn golden brown and crispy, turning them as needed for even frying. This should take about 3-4 minutes per side.
Remove the fried pakode from the oil and place them on a plate lined with paper towels to remove excess oil.

5. Serving:

Serve hot with green chutney, tamarind chutney, or tomato ketchup.

6. Variations:

You can experiment with different fillings like cottage cheese (paneer), sliced onions, or even a mixture of veggies.
Adjust the spices in the batter to suit your taste.
Bread pakode are best enjoyed hot and crispy, so serve them immediately. They make a fantastic tea-time snack or a delicious appetizer for gatherings. Enjoy!

Free recipes in your email every month