Bread Pakora: A crispy monsoon snack recipe that combines a spiced potato filling between bread slices, coated in a gram flour batter and deep-fried to golden perfection. This classic Indian snack, shared by Chef Santosh Patra from Deltin Jaqk, Goa, is a must-try for rainy days. With a prep time of 10 minutes and cook time of 15 minutes, it serves 3-4 people and pairs perfectly with green chutney and ketchup.
To make Bread Pakora, start by preparing the potato stuffing. Mash three boiled potatoes and mix with finely chopped green chilli, grated ginger, coriander leaves, chaat masala, and salt. Spread this mixture on one bread slice, cover with another, press gently, and cut into triangles or rectangles. For the batter, combine 1½ cups besan with 2 tbsp rice flour for extra crispiness, along with ½ tsp ajwain, 1 tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala, and salt. Gradually add water to create a smooth, lump-free coating consistency and let it rest for 5 minutes.
Heat oil in a deep kadai over medium heat. Dip each stuffed bread piece into the batter, ensuring even coating, then deep fry until golden brown and crisp, about 2-3 minutes per side. Chef Santosh Patra emphasizes maintaining medium oil temperature to avoid undercooked or oily pakoras. Drain on absorbent paper and serve hot.
For a twist, you can also try coriander lime noodles, a refreshing monsoon snack by Ayushi Gupta-Mehra. However, the classic Bread Pakora remains a timeless choice. This monsoon, elevate your season with this irresistible recipe that captures the essence of rainy day comfort food, perfect for enjoying with family and friends.