Crispy and flavourful Bread Pakoda is the perfect tea-time snack for every occasion.

Bread Pakoda is one of India’s most loved snacks, known for its crispy golden coating and soft, delicious centre. Made with slices of bread dipped in a perfectly seasoned gram flour batter and deep-fried until crisp, this classic street food is ideal for rainy evenings, family gatherings, festive celebrations, or an evening cup of tea. Serve it hot with mint chutney, tamarind chutney, or tomato ketchup for an irresistible snack everyone will enjoy.

Prepared using Freedom Physically Refined Rice Bran Oil, Bread Pakodas fry evenly to a perfectly crisp golden brown while absorbing less oil. The light and neutral taste of the oil enhances the authentic flavours of the spices and bread, giving you deliciously crunchy, non-greasy pakodas with every bite.

Ingredients

  • 1 teaspoon cumin seeds (jeera)
  • 2 finely chopped green chillies
  • ¼ cup chopped cilantro (fresh coriander)
  • ½ cup + 2 tablespoons water
  • 4 slices white sandwich bread
  • 1 cup gram flour (besan)
  • 1 tablespoon rice flour
  • 1 teaspoon salt
  • A pinch of asafoetida (hing)
  • Freedom Physically Refined Rice Bran Oil (for deep frying)

Method

  1. Remove the crusts from all sides of the bread slices.
  2. Cut each bread slice lengthwise into three equal strips.
  3. In a mixing bowl, combine gram flour, rice flour, cumin seeds, asafoetida, and salt.
  4. Gradually add water while whisking to prepare a smooth batter with a dosa batter-like consistency.
  5. Add the chopped green chillies and cilantro, then mix well.
  6. Heat Freedom Physically Refined Rice Bran Oil in a deep frying pan over medium-high heat.
  7. Test the oil by dropping a small amount of batter into it. If it rises immediately without browning too quickly, the oil is ready.
  8. Dip each bread strip into the batter, ensuring it is evenly coated.
  9. Carefully place the coated bread into the hot oil and fry in small batches for 4–5 minutes.
  10. Turn occasionally until both sides become crisp and golden brown.
  11. Remove and drain on a paper towel to remove excess oil.
  12. Serve hot with green chutney, tamarind chutney, or tomato ketchup for a delicious tea-time snack.