2 pieces of fried gram-flour dipped bread slices on a plate, next to a cup of tea and 2 bowls of green and brown chutneys
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Bread Pakora is a classic Indian street food that is deep-fried in a light batter and can be served as a breakfast, snack or appetizer. It's a one-pan dish that you can make in just 15 minutes. It's super crispy on the outside and soft on the inside, and can be served with coriander chutney, tamarind chutney or tomato sauce. If you love Indian food, then this recipe is for you.


4 Servings
  • 8
    Slices of Bread
  • 2cup
    Gram Flour/Besan
  • 2
    Green Chillies (chopped)
  • 1tsp
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Coriander Seeds (powdered/coarsely ground)
  • 1tsp
    Garam Masala
  • 1tsp
    Dry Pomegranate Seeds/Anaardaana (ground)
  • 1tsp
    Carom Seeds/Ajwain
  • 1tsp
    Garlic Powder (optional)
  • 1tbsp
    Dry Fenugreek Leaves/Sookhi Methi
  • 1tsp
    Baking Powder
  • 1/4tsp
    Baking Soda (optional)
  • 1 1/4cup
  • Oil (for frying)


  1. Mix gram flour, green chillies, salt, red chilli powder, coriander seeds, garam masala, dry pomegranate seeds, carom seeds, garlic powder, dry fenugreek leaves, garlic powder, baking powder and baking soda in a large mixing bowl.

    Powdered spices and gram flour in a mixing bowl.
    Gram flour mixed with spices in a large mixing bowl with small lumps
  2. Add water gradually to the flour mix, and whisk the mixture until it forms a smooth batter.

    A watery gram flour mixture with medium consistency pouring off a spoon.
  3. Cut the bread slices in any shape you want.

    8 pieces of brown bread sliced into large triangles
  4. Heat oil in a heavy-bottomed deep pan or kadhai on medium heat. To check if the oil is ready for frying, put a small piece of bread in it. It should immediately come to the surface.

    Oil in a heavy-bottomed pan with a piece of bread on the surface indicating the oil is ready for frying.
  5. Dip the slice of bread into the batter, then hold it straight for a second or two so that any excess batter drains off.

    Excess flour mixture draining from a triangular piece of bread.
  6. Carefully lower the bread into the oil and let it fry for a minute.

    2 triangular slices of dipped bread being fried in oil
  7. Flip the bread over with a large slotted spoon. Repeat this step 2 or 3 times until the bread is crispy and golden brown.

    2 triangular slices of golden-brown dipped bread puffed up while being fried indicating they are cooked thoroughly
  8. Once crisp, transfer the pakoras to an absorbent paper.

    2 pieces of cooked bread pakora resting on a flat-slotted spatula.
  9. Serve hot with coriander or tamarind chutney.

Tips & Tricks

  1. The consistency of the batter should be thick enough to coat the bread slice.

  2. You can cut your bread into squares, rectangles, stars, hearts and more with a handy cutter.

  3. The oil should be on medium flame while frying the bread pakoras so that it is cooked nicely and adds a crispy texture to it.

  4. Bread Pakoras can be served with coriander chutney, tamarind chutney, tomato sauce or any other dip of your choice.


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Recipe by

Leena Kohli


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