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Monsoon Special – Punjabi Bread Pakoda (No Onion/Garlic/Baking Soda)

Monsoon Special – Punjabi Bread Pakoda (No Onion/Garlic/Baking Soda)

In monsoon rains, everyone fantasizes about deep-fried pakoras with a hot cup of chai. Tell me if I am wrong 😀 Although I avoid deep-fried food but this recipe has a special place in my husband’s heart and that is why now I make it whenever it rains. Crispy, soft, and spicy – this Indian snack recipe is loved by everyone. It is stuffed with a potato filling and served with a tangy and chilly chutney (or dip). Make it and enjoy the rain the right way.

Story Time

I always loved the rain and I found a partner who loves to get soaked in the rain as much as I do. We are in our mid-30s and even today if it rains heavily, we take out our cycles and go out for a ride. It refreshes and recharges us and brings such easy joy and happiness. And after getting all drenched, when you take a shower, change to dry clothes, make chai with pakoras, and sit – it feels extremely calm and relaxing.

Whenever I make this Punjabi bread pakoda (or pakora), Jatin shares his fond childhood memory. It is our usual bread pakoda conversation. His grandfather had a tea stall at a railway station. Every day he would go to the station and make Chai. When Jatin used to have his school holidays, he would also accompany his grandfather. His grandfather used to get so happy and excited seeing him there. He had a friend at the station who used to sell Bread Pakoras. Whenever Jatin went there, his grandfather would ask his friend to make special bread Pakoras for his grandchild. Jatin used to get it every time he visited his grandfather’s shop and loved it a lot. He would always tell me about that.

I barely deep fry but his story made me emotional and I had to make it for him. When I first made it and surprised him – his happiness was unimaginable. He again started that same childhood story and I get to hear it every time I make it. It’s our beautiful bread pakoda conversation. He could eat a lot and still crave it the next day. You must try it today and enjoy it while it is still raining.

For a quick reel, click here.

What is Bread Pakoda?

Bread Pakoda is an Indian snack (or Punjabi snack) recipe in which a seasoned potato filling is sandwiched between bread slices which are then coated with besan (or gram flour) mixture. After coating, they are deep-fried instantly until golden brown and fluffy. They are then served hot with some Indian chutneys like coriander chutney, tamarind chutney, and even with tomato ketchup.

How to cook pakoras?

There are three ways to cook pakoras (or pakodas):

  1. Deep Fry: This results in crispier pakoras, and the texture is just perfect. There is no match for it. But since these are deep-fried, they need more oil to cook. If you want to use less oil, try the below methods.
  2. Shallow Fry: This needs much lesser oil and tastes good. For this, heat 3 to 4 Tbsp oil in a pan and then cook bread pakodas till they turn golden brown from all sides. You can check out the broccoli & zucchini fritters recipe to know how this can be done.
  3. Bake: This needs a bare minimum to no oil. Simply set the oven for preheating at 180 °C, top and bottom settings. Bake until they are golden brown. This method is perfect for those who can not have oily food at all but still have some monsoon cravings. The texture of the baked ones is not similar to the ones that are deep-fried and feel dry too but you can still give it a try. Something is better than nothing, Right?

How do we know that oil is hot enough to deep-fry pakoras?

The oil for frying should be hot. To test, just drop a tiny drop of besan mixture into the oil.

  1. If it sizzles, forms bubbles, and comes up on the surface instantly, it means the oil is ready for frying.
  2. If it comes up instantly and turns brown, it means that the oil is very hot. In that case, the pakoras may burn. To prevent this, lower the flame for a while and then start deep frying.
  3. If the oil is not hot enough, the tiny drop will not come up and rest at the bottom. It would come up once the oil gets heated. If you fry when the oil is not hot enough, the pakoras absorb more oil and you end up with oily and greasy pakoras. You won’t like them.

Is this recipe Vegan?

Yes. This Punjabi Bread Pakora recipe is vegan. All the ingredients used in this recipe are plant-based and vegan.

You must try these vegan recipes from our collection: Tomato Pesto Pasta, Vietnamese Summer Rolls, Mushroom Sauce Pasta.

Can we make it ahead?

If you want to prep ahead, you can do the following:

  1. Make the stuffing and refrigerate. Use within 2 to 3 days.
  2. You can even make the besan or gram flour mixture and refrigerate it.
  3. Prep ahead the chutneys – coconut chutney and tamarind chutney.

How to serve Bread Pakodas?

You can serve these pakoras (or pakoda) with some Indian Chai or coffee. Or you can also serve these with the following dips or chutneys:

  1. Tomato Ketchup
  2. Coriander Mint Green Chutney (in the recipe card below)
  3. Tamarind Jaggery Chutney

Easy Swaps

  1. White Bread: You can use brown bread too.

More Monsoon Recipes – just as good

  1. Crispy Aloo Pyaaz Bhajiya (Potato and Onion Pakoras)
  2. Broccoli and Zucchini Fritters
  3. Non-Fried Chutney Bomb
  4. Non-Fried and Crispy Moong Dal Falafel
  5. Vegan Indian Chai

Now grab all the ingredients because you are ready to make this monsoon treat at home. Enjoy it with your family or serve it to your guests, it is perfect for any occasion or mood. You can enjoy it as a snack especially during the monsoon season and also for a fulfilling breakfast.

If you try this recipe and like it too, please share the photo of your creation on Instagram and tag us too @thefearlesscooking. We just love to see your recreation of our recipes.

Happy Cooking 🙂

Love from us,

Richa

Monsoon Special – Punjabi Bread Pakoda (No Onion/Garlic/Baking Soda)

Crispy. Tasty. Irresistible.

Whether you love rain or don't, I am sure that you fantasize about having pakoras and a hot cup of chai on a rainy day. Am I Right?

So, don't think about calories and just make these delectable bread pakoras. Make this monsoon extra special and fun with this all-time favorite delicacy. 

10

Servings

30 min

Prep Time

40 min

Cook Time

1 hr 10 min

Total Time


Ingredients

Potato Filling

Coriander Chutney

Batter

Other

Serving Suggestion

Steps

Potato Filling
  1. Mash or grate Potatoes. Keep them aside.
  2. Avoid using new potatoes. They become gluey or gummy in texture.
  3. Crush cumin seeds and coriander seeds using a mortar pestle. Keep it aside.
  4. Heat some oil in a pan and add crushed cumin seeds, coriander seeds, asafoetida, turmeric powder, and green chili. Mix for a few seconds. 
  5. Keep the flame on medium-low.
  6. Add mashed potatoes and salt. Cook for a couple of minutes until everything is well combined and mixed well. 
  7. Switch off the flame and add lemon juice. Garnish with coriander leaves. Mix well and keep it aside.
Coriander Chutney
  1. Add everything in a blender and blend until you get a smooth paste. 
  2. Add water just enough to blend well. Do not make it watery.
Batter
  1. Add gram flour, salt, turmeric powder, and carom seeds in a large bowl. Mix well. 
  2. Start adding water gradually and whisk well. 
  3. Avoid forming lumps.
  4. Add water and whisk until you get a smooth batter. The consistency should not be very thin or thick. It should be pourable and thick enough to get coated on the bread slices well. 
Making Pakodas
  1. Take a bread slice and apply some coriander chutney to it. 
  2. Spread some potato mixture on it covering all the edges and place another bread slice over it. Now you have a sandwich.  
  3. Cut this sandwich diagonally into two triangular pieces. Keep it aside and repeat the same with other bread slices. 
  4. In total you will get 10 triangular sandwiches.
  5. Heat oil in a large wok, kadhai, or saucepan. 
  6. Read the blog above to know how to check if the oil is heated enough for deep-frying pakoras.
  7. When the oil is heated, whisk the batter one more time to incorporate some air in it. Take one sandwich and dip it in the batter. Coat it with the batter all over. 
  8. Make sure to do it fast else the bread will soften and break.
  9. Slide it very carefully in the hot oil and let it fry on medium-high flame. 
  10. The oil should be enough to deep fry. The pakoda should float on it.
  11. Flip and fry from all over the sides. Repeat the same with other pieces. You can fry 2 to 3 pieces at a time, depending on the size of your pan. 
  12. Use a spatula and keep pouring the hot oil in the pan over the bread pakoda. This ensures even cooking all over.
  13. Once done, take them out on tissue paper to absorb excess oil. 
  14. Serve hot with your choice of chutneys. I prefer to enjoy it with tangy coriander chutney and sweet tamarind chutney. Not to forget, some vegan Indian Chai. Enjoy :)

FAQs

What is Bread Pakoda?
+

Bread Pakoda is an Indian snack (or Punjabi snack) recipe in which a seasoned potato filling is sandwiched between bread slices which are then coated with besan (or gram flour) mixture. After coating, they are deep-fried instantly until golden brown and fluffy. They are then served hot with some Indian chutneys like coriander chutney, tamarind chutney, and even with tomato ketchup.


How to cook pakoras?
+
There are three ways to cook pakoras (or pakodas):
  1. Deep Fry: This results in crispier pakoras, and the texture is just perfect. There is no match for it. But since these are deep-fried, they need more oil to cook. If you want to use less oil, try the below methods.
  2. Shallow Fry: This needs much lesser oil and tastes good. For this, heat 3 to 4 Tbsp oil in a pan and then cook bread pakoras till they turn golden brown from all sides. You can check out the broccoli & zucchini fritters recipe to know how this can be done.
  3. Bake: This needs a bare minimum to no oil. Simply set the oven for preheating at 180 °C, top and bottom settings. Bake until they are golden brown. This method is perfect for those who can not have oily food at all but still have some monsoon cravings. The texture of the baked ones is not similar to the ones that are deep-fried and feel dry too but you can still give it a try. Something is better than nothing, Right?

How do we know that oil is hot enough to deep-fry pakoras?
+
The oil for frying should be hot. To test, just drop a tiny drop of besan mixture into the oil.
  1. If it sizzles, forms bubbles, and comes up on the surface instantly, it means the oil is ready for frying.
  2. If it comes up instantly and turns brown, it means that the oil is very hot. In that case, the pakoras may burn. To prevent this, lower the flame for a while and then start deep frying.
  3. If the oil is not hot enough, the tiny drop will not come up and rest at the bottom. It would come up once the oil gets heated. If you fry when the oil is not hot enough, the pakoras absorb more oil and you end up with oily and greasy pakoras. You won’t like them.

How to serve Bread Pakodas?
+
You can serve these pakoras (or pakoda) with some Indian Chai or coffee. Or you can also serve these with the following dips or chutneys:
  1. Tomato Ketchup
  2. Coriander Mint Green Chutney (in the recipe card below)
  3. Tamarind Jaggery Chutney

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