To make Bread Pakora, start by cooking and mashing the potatoes. Sauté fennel seeds, ginger, green chili, and onion in a pan, then add curry leaves, turmeric, and salt with some water. Once the water reduces, mix in the mashed potatoes and coriander leaves. Spread tomato ketchup on bread slices, add the potato filling, and cover with another slice. Dip the stuffed bread in a batter made from besan, rice flour, and spices, then deep fry until golden brown.

Yes, Bread Pakoras are completely vegetarian as they are made with bread, potatoes, and spices. This makes them a great snack option for vegetarians and those looking for meat-free recipes.

If you don't have besan flour, you can use chickpea flour or all-purpose flour as a substitute for the batter. For a gluten-free option, try using rice flour or a gluten-free flour blend. You can also replace potatoes with sweet potatoes or other vegetables like paneer for a different flavor.

To store leftover Bread Pakoras, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, you can bake them in an oven or air fryer to retain their crispiness instead of microwaving.

Bread Pakoras pair wonderfully with tomato ketchup, green chutney, or tamarind chutney for dipping. You can also serve them alongside a fresh salad or yogurt to balance the flavors and add some freshness to your meal.