Mumbai-Style Bread Pakoda Recipe – Crispy, Spicy, and Delicious

Bread pakoda (also called bread patties or bread pakora) is one of the most loved Indian street foods, especially in Mumbai. This crispy snack is made by sandwiching spiced potato stuffing between slices of bread. Then, it is dipped in a besan batter and deep-fried until golden brown.

Whether you call it a monsoon snack or a tea-time treat, bread pakoda is perfect for breakfast, evening snacks, or serving to guests. It is also a great option for kids’ tiffin boxes.

Why You’ll Love This Bread Pakoda

It is a quick snack recipe, perfect for evenings or rainy days.
It is kid-friendly and loved by adults alike.
It makes a great choice for party snacks, tea time snacks, or weekend breakfast.
It can be made with white, brown, or multigrain bread for a healthier twist.

My Personal Connection

I still remember the first time I tried Mumbai-style bread pakoda at a small roadside stall during the monsoon season. The crispy outer layer, soft spiced potato filling, and the aroma of fresh frying besan instantly made it one of my favorite snacks.

When I started making it at home, I was surprised how quick and easy the process was. The best part is you can customize the stuffing to your liking. Sometimes I add grated cheese for my kids.

Every time I serve bread pakodas at tea time, the plate is empty within minutes. Whether it is a rainy day or a Sunday breakfast, this recipe always brings a warm, comforting feeling to the table.

Tips and Variations

Always use slightly thick besan batter for better coating.
You can add grated cheese to the potato stuffing for a kids’ favorite twist.
Whole wheat bread can be used for a healthier version.

Try out some more snacks recipes

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Yogita

Bread Patties

These Pakodas are made from bread and potato stuffing, then dipped in to besan (gram flour) batter and finally deep fried.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 8 qty

Ingredients Method

Ingredients

For Stuffing:

3 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Asafetida
1 tsp Green chili
2 tsp Ginger garlic paste
1 tsp Red chili powder
1/2 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Dry mango powder
2 qty Boiled potatoes
1 tsp Salt
¼ cup Coriander leaves

For Batter:

1 cup Gram flour
2 tbsp Corn flour
1 tsp Ginger garlic paste
1 tsp Red chili powder
½ tsp Turmeric powder
1 tsp Salt
¼ tsp Baking soda
¼ cup Coriander leaves
1 ½ cup Water

Making Bread Pakoda:

Bread slices
Green chutney
Tamarind chutney
Oil for deep frying

Method

Heat oil in a pan and add mustard seeds. Once they crackle, toss in cumin seeds, asafetida, chopped green chili, and ginger garlic paste. Fry everything for a minute.
Next, sprinkle red chili powder, turmeric powder, coriander powder, and dry mango powder. Fry the masala quickly on medium-low flame, making sure it does not burn.
Now, add the boiled potatoes and mix them well with the masala. Season with salt and fold in fresh coriander leaves. The stuffing is ready.
In a separate bowl, combine gram flour, corn flour, ginger garlic paste, red chili powder, turmeric powder, salt, baking soda, and coriander leaves. Mix all the dry ingredients well.
Gradually pour in water, stirring continuously to make a smooth batter. Ensure the batter is neither too thick nor too thin and free of lumps.
Take two slices of bread; spread green chutney on one and tamarind chutney on the other. Spread the prepared stuffing evenly on one slice, then cover with the other slice like a sandwich. Cut diagonally.
Dip each bread sandwich into the batter, coating it well on all sides.
Finally, deep fry on medium flame until both sides turn golden brown and crispy.

DETAILED INSTRUCTIONS WITH PHOTOS

Step 1: Heat oil in a pan and add mustard seeds. Once they crackle, toss in cumin seeds, asafetida, chopped green chili, and ginger garlic paste. Fry everything for a minute.

Step 2: Next, sprinkle red chili powder, turmeric powder, coriander powder, and dry mango powder. Fry the masala quickly on medium-low flame, making sure it does not burn.

Step 3: Now, add the boiled potatoes and mix them well with the masala. Season with salt and fold in fresh coriander leaves. The stuffing is ready.

Step 4: In a separate bowl, combine gram flour, corn flour, ginger garlic paste, red chili powder, turmeric powder, salt, baking soda, and coriander leaves. Mix all the dry ingredients well.

Step 5: Gradually pour in water, stirring continuously to make a smooth batter. Ensure the batter is neither too thick nor too thin and free of lumps.

Step 6: Take two slices of bread; spread green chutney on one and tamarind chutney on the other. Spread the prepared stuffing evenly on one slice, then cover with the other slice like a sandwich. Cut diagonally.