Crispy and delicious, Stuffed Bread Pakoda is a lip-smacking street food from Mumbai that is made of potato-stuffed bread that is then fried.
These crisp and delicious Bread Pakoda are absolutely delicious and perfect to make at home and enjoy with some tea. 
I have to confess that my knowledge of street food is mostly theoretical, i.e., from various blogs and from cookbooks. I enjoyed an occasional pani puri, samosa chaat, pav bhaji in Hyderabad but that was the limit of it. But after I started blogging, all the delicious street food recipes I came to know really appealed to me. So I started to make them right at home.
I remember my mom making bread pakoda at home in which she dipped bread in a chickpea batter and fried until golden. But this stuffed bread pakoda has a potato filling stuffed between two slices of bread, then dipped in batter and fried. These bread pakoda are served with green chutney and/ or ketchup for a delicious afternoon snack.
Click here for the potato stuffing recipe.
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Mumbai’s Bread Pakoda: Fried Potato-Stuffed Bread
- Total Time: 23 minutes
- Yield: 4 servings (8 pakoda halves) 1x
Description
Fried bread stuffed with spiced potatoes. Crispy, savory, and perfect as an appetizer!
Ingredients
For the Potato Stuffing:
- 2 medium potatoes, boiled, peeled, and mashed
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2 green chilies, finely chopped (adjust to taste)
- 1/3 cup green peas (fresh or frozen)
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
For the Pakoda:
- 8 bread slices (oatmeal, white, or whole wheat)
- 1/2 cup besan (chickpea flour)
- 2 tablespoons rice flour
- 1/2 teaspoon red chili powder
- 1/4 teaspoon ground cumin
- Salt, to taste
- Water, as needed to make a thick batter
- Oil, for deep frying
Instructions
- Make the potato stuffing: heat 1 tablespoon oil in a pan over medium heat. Add the cumin and mustard seeds; once they begin to splutter, add the green chilies and mashed potato. Add the green peas and salt. Mix well and cook for 4–5 minutes. Turn off the heat and stir in the lemon juice. Set aside to cool.
- Make the batter: whisk together the besan, rice flour, red chili powder, ground cumin, and salt in a bowl. Gradually add water, whisking until a smooth, thick batter forms with no lumps — thick enough to coat a spoon.
- Heat oil in a deep pan or wok to about 350°F (175°C).
- Spread 2–3 tablespoons of the potato mixture on a bread slice. Top with a second bread slice and press together gently. Cut diagonally in half. Dip each piece in the chickpea batter, coating all sides. Lower into the hot oil and fry until golden and crisp all over, about 3–4 minutes. Remove and drain on paper towels. Repeat with remaining bread and filling.
- Serve hot with ketchup and/or green chutney.
Notes
Let the potato filling cool before assembling, or it will make the bread soggy before frying. Fry in batches to keep the oil temperature steady — crowded oil drops in temperature and results in greasy pakoda.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian
Frequently Asked Questions
What type of bread works best for making Bread Pakoda?
White bread or whole wheat bread is recommended for Bread Pakoda, as they hold up well when stuffed with the potato filling and fried.
How can I achieve the right consistency for the chickpea batter?
The chickpea batter should be thick enough to coat the bread slices without dripping off, so gradually add water until you reach a smooth, spreadable consistency.
What can I use as a substitute for green chutney when serving Bread Pakoda?
If you don’t have green chutney, you can serve Bread Pakoda with ketchup or a tamarind chutney for an alternative dipping option.
