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Crispy bread pakodas served with tea

Crispy Bread Pakoda Recipe | Bread Piyaju | Pakora

This crispy bread pakoda recipe is perfect for turning leftover bread into a crunchy and savory snack that's ideal for tea time or iftar. Made with basic ingredients like bread, potatoes, onions, and spices, this pakoda is crispy on the outside and soft on the inside. It's a versatile dish that pairs well with chutneys or sauces. The secret to making the best pakoda is ensuring the mixture isn’t overworked and frying at the right temperature for an even golden crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time: 10 minutes
Total Time 45 minutes
Course Appetizer, Ramadan Specials, Snack
Cuisine Bangladeshi, Indian, South Asian
Servings 4 servings
Calories 230 kcal

Equipment

  • Mixing bowl
  • Grater
  • Deep frying pan
  • Slotted spoon
  • Paper towels

Ingredients
 

  • 3 slices Bread any type, soaked
  • 1 pc Potato peeled and grated
  • ¼ cup Onion finely chopped
  • 1 Garlic 1 clove, finely chopped
  • Ginger a small amount, finely chopped
  • 2 Green Chilies chopped
  • Coriander Leaves Coriander Leaves (chopped)
  • Salt To taste
  • ½ tsp Red Chili Powder
  • Turmeric Powder a pinch
  • ½ tsp Cumin Powder
  • ½ tsp Coriander Powder
  • Instant Noodles Seasoning Optional
  • 2 tbsp All-purpose Flour
  • Oil for deep frying

Instructions
 

Prepare the Bread and Potatoes

  • Soak 3 slices of bread in water until soft.
    3 slices Bread
  • Gently squeeze out the excess water without fully wringing them out.
  • Grate 1 large potato and wash it to remove excess starch.
    1 pc Potato

Mix the Ingredients

  • Combine soaked bread, grated potato, 1/4 cup chopped onion, 1 clove of finely chopped garlic, and a small amount of chopped ginger in a large bowl.
    ¼ cup Onion, 1 Garlic, Ginger
  • Mix in 2 chopped green chilies, some chopped coriander leaves, salt, 1/2 teaspoon red chili powder, a pinch of turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and instant noodles seasoning if using.
    2 Green Chilies, Coriander Leaves, Salt, ½ tsp Red Chili Powder, Turmeric Powder, ½ tsp Cumin Powder, ½ tsp Coriander Powder, Instant Noodles Seasoning
  • Add 2 tablespoons of all-purpose flour to bind the mixture.
    2 tbsp All-purpose Flour

Form Patties

  • Form small portions of the mixture into balls or patties.

Fry the Pakodas

  • Heat oil in a deep frying pan over medium-high heat.
    Oil
  • Carefully drop the patties into the hot oil and cook until golden brown, turning them to ensure even cooking on all sides.
  • Once cooked, remove from oil and drain on paper towels.

Serve

  • Serve the crispy bread pakoda hot with your favorite chutney or dipping sauce.

Video

Notes

  • You can adjust the spice level by adding more or fewer green chilies and red chili powder.
  • Instant noodles seasoning adds a unique twist but is entirely optional.
  • Leftover pakodas can be stored in the fridge for up to 2 days. Reheat them in an oven or air fryer to restore crispiness.
Try this crispy bread pakoda recipe today for a quick and flavorful snack!

Nutrition

Calories: 230kcal
Tried this recipe?Let us know how it was!