Bread Pakora Without Potato Stuffing

Bread pakora is also known as Bread Pakoda / Bread Fritters or Paavachi Bhajee. These are fried crispy and mildly spiced Indian fritters made using sliced bread that is coated with besan (gram flour) along with herbs and spices and deep-fried till golden brown.This is a vegan, no onion no garlic recipe.

Bread pakora / fritters are super easy, quick simple to make. These pakoras are made with bread slices, gram flour, spices & herbs.

There are two different variations to make these bread pakora. One is plain without potato stuffing (my personal favourite) and the other is with spicy mashed potato stuffed between the two slices of bread.

bread pakora bread pakoda bread fritter recipes best served with tea or coffee for evening snacks. this is a popular Indian street food snack. bread pakora without potato filling
Bread Pakora – Bread Fritters

For the latter version, in case you have a leftover potato sabji, you can make use of that too instead of making a fresh potato filling to prepare this pakora.

You will often find these stuffed bread pakoras served on food carts or in restaurants all over Mumbai, unlike the plain ones.

Personally I refrain from having stuffed pakoras as they are quite heavy but it’s my personal choice. Hence I like to make the plain one spicier and flavourful by adding more spices, unlike the traditional pakora batter which is quite bland. Nonetheless, both versions are very comforting and flavourful.

These bread fritters are delicious in taste and very addictive. These are best served with hot pipping adrak chai (ginger tea) or coffee.

These are one of the popular Indian street food snacks alongside onion fritters which top the list when it comes to pakora / fritters.

In the evening you will find a long queue in front of food carts selling these tasty, hot, and crispy fritters along with fried salted chillies and dry or wet chutney.

Making bread pakora / bread fritters does not take a lot of time, this recipe comes together in under 30 minutes.

This makes a quick snack when you have unannounced guests at home and have a pack of sliced bread sitting on your dining table.

This recipe is also a great way to use up the leftover bread.

Being such a simple straightforward recipe you will not go wrong with this. This recipe is perfect for beginners and bachelors.

Sometimes when you realize the bread that you bought is about to expire and had to be finished quickly this recipe comes in handy.

If that is the case and you do not want to end up making this fried pakora, you may as well make bread upma (savory bread bites) a healthy stirfry option using the leftover bread.

These bread fritters when fried to golden brown turn crispy from the outside and soft from inside. These pakoda makes the best appetizer for Birthday parties, get-together, or to entertain your guest when they drop by unannounced.

No fancy ingredients are required here! These pakoras are prepared using minimal ingredients that are easily available at home.

This recipe is so easy and versatile that you can easily tweak it according to your taste buds and still can’t go wrong with it.

Traditionally only besan (gram flour) along with red chilli powder, turmeric, salt and carrom seeds (ajwain seeds) are added. But personally, I tweak this recipe by adding more spices & herbs along with rice flour for extra crispness.

In India, you will find varieties of fritters (pakora) that are made out of vegetableslentilslegumesdairy products, and bakery products such as cabbage frittersrice fritters, onion fritters (kanda bhajee), sweet corn fritters, spinach, cauliflower, potatoes, paneer (Indian cottage cheese) to name a few.

To make this super simple bread pakora recipe, you just need to mix everything together for making the batter and cut the bread slices into two halves then deep fry and that’s it.

These bread pakoras/fritters are loved by all and especially kids as they are mildly spiced. These are best served with green chutney or tomato ketchup.

The recipe that I am sharing here is not a traditional one, I have tweaked it as I like my plain bread pakora more flavourful and crispy.

These pakoras are best served hot instead of cold and they tend to get soggy afterward.

You can use any variety of bread for making these fritters. I would highly recommend using white bread here.

Bread: I have used sliced bread for making these fritters.

Flours: I have used gram flour along with rice flour. Traditionally rice flour is not added but as it makes the batter more crispy I always tend to add it. You may completely skip the rice flour as per your preference.

Spices: I have used red chilli powder, turmeric powder, garam masala powder, coriander & cumin powder.

Herbs: I have used carrom seeds (ajwain), sesame seeds, and a handful of coriander leaves (cilantro).

Oil: I have used sunflower oil for deep frying these pakoras/fritters.

Water: I have used water in making besan (gram flour) batter. (here you need to eyeball the quantity of water as the quality of besan differs).

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Previous Recipe

Kanda Pakora – Onion Fritters

Sweet Corn Fritters – Makkai ke Pakore

Cabbage Fritters (Pakora)

Rice Fritters – Chawal Ke Pakore

Bread Upma – Sipcy Tempered Bread Bites

Vegan Recipes

Snacks Recipe

Potato Sabji

Food FAQ’s

Let’s see how to make Bread pakora without potato filling / Paavachi Bhajee with simple basic ingredients in your home kitchen.

Serves: 3 Persons
Prep time: 15 minutes
Cook time: 3-4 minutes per batch
Cooking level: Easy
Taste: Mildly Spicy

  • 6 White Bread Slices
  • 2 cups Besan (Gram Flour)
  • 2 tablespoon Rice Flour (Chawal ka aata)
  • 2 teaspoon Coriander & Cumin Seed Powder
  • 1 teaspoon Gram Masala Powder
  • 1 teaspoon Carrom Seeds (Ajwain)
  • 1 teaspoon Sesame Seeds
  • 1/2 teaspoon Turmeric Powder
  • 2 teaspoon Red Chilly Powder (or as per your preference)
  • 1/4th cup Coriander leaves (Cilantro) finely chopped
  • Salt to taste
  • Oil to fry
  • Cut the bread slices into triangles. You may also cut the bread slice in equal halves (these are better to handle while frying).
  • Let’s make the batter.
  • In a bowl, add besan (gram flour), rice flour, red chilly powder, garam masala powder, dhania-jeera powder (coriander-cumin seed powder), carom seeds and til (sesame seeds). Now add water little by little and mix well. 
  • The batter should not be too runny, it should coat the bread slice evenly.
  • Add salt and finely chopped coriander leaves. Mix the batter well and make sure no lumps are formed. The consistency of the batter should be a little thick to be able to coat the bread slice.
  • Heat oil in a frying pan. Dip the bread slice into the besan batter and gently drop in the hot oil. (You may use fork to drop the pakora into the oil).

Coat the bread evenly.

Drop the pakora gently in the hot oil.
Cook from another side till golden brown.
  • Deep fry till it gets nice golden colour from both sides.
  • Serve hot with tomato ketchup or chutney of your choice.
  • For making bread pakoras in an air fryer make sure that your batter is not thick, unlike the deep-fried method.
  • Pre-heat air fryer for 5 mins at 180 degrees celsius.
  • Take parchment paper or aluminum foil and make small holes. Place this paper / foil in the air fryer basket.
  • Coat the bread slices with besan batter and place these slices in the air fryer.
  • Air fry for 8 mins at 190 degrees celsius. Brush little oil to the pakoras and cook for 5 more minutes.
  • Now flip these pakoras / fritter and brush the other side with oil.
  • Let them cook for 6-7 minutes till cooked. The batter should not stay raw.
  • Bread pakora / fritters are ready.
  • Serve them with green cilantro chutney or tomato ketchup.

NOTE: These fritters are something that are normally made once in a while and not way too often as bread has a tendency to absorb a lot of oil which is not so healthy for frequent snacking.

Important Tip

While deep frying – Make sure the oil is hot enough for frying, drop a small batter in the oil, if it starts to sizzle immediately without burning the edges then you have the right temperature to fry the pakora. If the pakora doesn’t sizzle then the oil is too cold and if the pakora burns immediately then the oil is way too hot.

Always fry pakoras / fritters on medium flame. If the flame is too low fritters tend to absorb excess oil.

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