Bread Pakoda by Tarla Dalal

Tarla.Dalal's picture

Jan. 20, 2015

For those who thought vada pava and pav bhaji to be the only bread-based roadside snacks, Bread Pakoda is sure to be an eye-opener. Although these batter-fried bread fritters are available all over the country, Mumbais street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the kadhai, customized to your taste.


Boiled mashed potatoes 1 Cup (16 tbs)
Oil 2 Tablespoon
Mustard seeds 1/2 Teaspoon (rai / sarson)
Curry leaves 6 (kadi patta))
Boiled and coarsely mashed green peas 1/4 Cup (4 tbs)
Turmeric powder 1/4 Teaspoon (haldi)
Ginger green chilli paste
Finely chopped coriander 1 Tablespoon (dhania)
Salt To Taste
For batter :
Water 1/2 Cup (8 tbs)
Bengal gram flour 1 Cup (16 tbs) (besan)
Turmeric powder 1/4 Teaspoon (haldi)
Chilli powder 1/2 Teaspoon
Asafoetida 1 Pinch (hing)
Salt To Taste



For the aloo masala

In a deep non-stick pan, heat the oil and add the mustard seeds.

Once the seeds crackle, add the curry leaves and sauté on a medium flame for a couple of seconds.

Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for one minute. 

Divide into 2 equal portions and keep aside.

How to proceed

On a clean, dry and flat surface, place a slice of bread  and spread a portion of the aloo masala evenly over it.

Place another slice of bread over it, press lightly and cut them diagonally into 2 equal pieces.

In a deep non-stick kadhai, heat the oil, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in color from both the sides. Drain using a tissue paper.

Repeat steps 1 to 3 to make 3 more bread pakodas. 


Serve immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.

Handy tip:

For the aloo stuffing in this recipe, you may avoid using green peas if required. Further, you may also use leftover batata vada mixture as a filling for this recipe.


Make these bhajjis without the stuffing! Apply teekha chutney and sukha lehsun ka chutney between the bread slices, coat with batter and deep fry.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 202Calories from Fat 84

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 271 mg11.29%

Total Carbohydrates 22 g7.3%

Dietary Fiber 4 g16%

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet