By Shreya Sarpal
May 7, 2026
Golden, crunchy outside with soft potato stuffing hidden inside, bread pakoda feels like the ultimate rainy-day snack from North Indian streets. The spicy filling and crisp besan layer taste even better with green chutney and hot chai.
4 bread slices 2 boiled potatoes ½ tsp red chilli powder ¼ tsp turmeric powder ½ tsp garam masala Salt to taste 1 tbsp chopped coriander leaves 1 cup gram flour (besan) ¼ tsp baking soda Water as needed Oil for frying
Mash boiled potatoes with red chilli powder, turmeric powder, garam masala, salt and coriander leaves until the filling becomes smooth and properly seasoned.
Spread the prepared potato mixture between two bread slices and gently press them before cutting each sandwich into triangles.
Prepare a thick batter using gram flour, baking soda, salt and water so the bread gets coated evenly while frying.
Dip each stuffed bread triangle into the batter carefully and deep fry in medium-hot oil until crisp, golden and beautifully puffed.
Drain the bread pakodas on tissue paper for a minute before serving hot with chutney, ketchup or masala chai.