• 2 cups boiled potato
  • 1 tsp green chilli
  • 1 tsp coriander leaves
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1 tsp turmeric powder
  • ½ tsp cumin powder
  • salt as per taste
  • 2 cup besan
  • 1 tsp rice flour
  • ½ tsp baking soda
  • 1 tsp red chilli powder
  • salt as per taste
  • bread


  1. Peel boiled potatoes. Mash or grate them and transfer them to a bowl. Add 1 finely chopped green chilli, 2 tablespoons finely chopped coriander leaves, 1/2 teaspoon red chilli powder, 1 teaspoon cumin-coriander powder, 1/4 teaspoon dry mango powder, a pinch of garam masala powder and salt.
  2. Mix well. Taste for the seasonings and add more if required. Stuffing masala is ready.
  3. Take 1 cup gram flour, 1 tablespoon rice flour, a pinch of baking soda, 1/4 teaspoon red chilli powder and salt in a wide-mouthed bowl.
  4. Add water as needed (approx. 1/2 cup + 3 tablespoons) and mix well to make the batter.
  5. Batter should not be too thick or too thin. It should have a consistency like bajii/pakora batter.
  6. Take one bread slice and spread the stuffing mixture evenly over it. Don’t overstuff the mixture.
  7. Cover it with another bread slice and gently press it. Cut it diagonally into two triangle-shaped pieces as shown in the photo.
  8. Prepare all bread slices (raw pakoras) in the same way.
  9. Heat oil for deep frying bread pakoras over medium flame.
  10. Dip each triangle-shaped piece in the batter.
  11. Coat it evenly on all sides with the batter.
  12. Deep fry until the bottom surface turns light golden brown. It will take approx. 1-2 minutes.
  13. Flip it and deep fry another side until the bottom surface turns light golden and crispy. Fry both sides until it turns crispy and light golden brown on all sides.
  14. Remove it from the oil using a slotted spoon and transfer it to a plate lined with a paper napkin. Deep fry remaining bread pakodas in the same way and serve hot or warm.