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Mumbai’s Bread Pakoda: Fried Potato-Stuffed Bread

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  • Author: Pavani
  • Total Time: 23 minutes



For the Potato Stuffing:

  • Click the link above for the recipe.

For the Pakoda:

  • 8 Bread Slices (I used Oatmeal, but white or wholewheat will also work)
  • ½ cup Besan (Chickpea flour)
  • 2 tbsp rice flour
  • ½ tsp Red Chili powder
  • 1/4 tsp Ground Cumin
  • To taste salt


  1. Heat oil in a pan, add cumin and mustard seeds and once the seeds start 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 lemon juice. Set aside to cool.
  2. In the meantime, whisk besan, rice flour, red chili powder, cumin and salt in a mixing bowl. Add water to make a thick batter. Make sure there are no lumps.
  3. Heat oil for deep frying.
  4. Spread 2~3 tbsp of potato mixture on a bread slice. Top it with the other bread slice. Press lightly and cut the bread in half diagonally. Dip in the prepared chickpea batter and deep fry until golden all over. Repeat with the remaining bread slices and the potato stuffing. Serve hot with ketchup or green chutney.
  • Prep Time: 8 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Cuisine: Indian
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