How to Make Mixed Vegetable Bread Pakoda (Traditional & Healthy Version)
Mixed Vegetable Bread Pakoda is a beloved North Indian snack and lunch item that combines the wholesome goodness of seasonal vegetables with the comforting crunch of bread, all encased in a spiced besan (gram flour) batter. Traditionally enjoyed during the monsoon or winter months, this dish is a street food favourite found across Delhi, Punjab, and Uttar Pradesh. Mixed Vegetable Bread Pakoda carries nostalgic value for many, evoking memories of rainy afternoons and festive gatherings when families would huddle together over hot chai and freshly fried pakodas. The beauty of this recipe lies in its versatility and vibrant taste. The filling typically includes potatoes, carrots, green peas, and capsicum, seasoned with Indian masalas like garam masala, jeera (cumin), and amchur (dry mango powder) for a tangy kick. The outer bread and besan shell turns golden and crisp when cooked on a tawa or lightly air-fried, making it a healthier alternative to deep-frying. Bread Pakoda is a popular treat during festivals like Holi and Diwali, when quick, hearty snacks are in high demand. This version is designed to be healthier, using minimal oil and packing in fiber, vitamins, and plant-based protein, making it both satisfying and nutritious for lunch or a mid-day snack.
Ingredients
Step-by-step instructions
Step 1 · Prepare the vegetable filling: In a mixing bowl
Prepare the vegetable filling: In a mixing bowl, combine boiled potatoes, chopped carrots, green peas, capsicum, coriander leaves, green chili, garam masala, cumin seeds, amchur powder, red chili powder, turmeric, and salt. Mix well to form a slightly coarse mixture.
Step 2 · Take a bread slice and trim the edges for a neat pakoda
Take a bread slice and trim the edges for a neat pakoda. Place 2-3 tablespoons of the vegetable mixture on one slice, spread evenly, and cover with another slice. Gently press to seal.
Step 3 · Cut each prepared bread sandwich diagonally to form triangles
Cut each prepared bread sandwich diagonally to form triangles. Repeat for all slices.
Step 4 · In another bowl
In another bowl, prepare the besan batter by mixing besan, turmeric, red chili powder, salt, and water to form a smooth, thick batter (should coat the back of a spoon).
Step 5 · Heat 1-2 tablespoons of oil on a non-stick tawa or skillet over med...
Heat 1-2 tablespoons of oil on a non-stick tawa or skillet over medium heat. Dip each bread triangle into the besan batter, coating all sides well.
Step 6 · Place the coated bread triangles on the hot tawa
Place the coated bread triangles on the hot tawa. Cook on medium flame, flipping until both sides are golden brown and crisp, about 3-4 minutes per side. Add a few more drops of oil if needed.
Step 7 · Serve hot with green chutney or imli chutney for an authentic North...
Serve hot with green chutney or imli chutney for an authentic North Indian touch.
Why this recipe is healthy
This healthy Mixed Vegetable Bread Pakoda recipe is a great alternative to traditional deep-fried versions. Using atta bread and a variety of vegetables increases fiber and micronutrient content, while tawa-cooking reduces calories from fat. The inclusion of besan provides protein and keeps you fuller for longer, making it an ideal lunch for those tracking calories or looking for balanced, wholesome Indian vegetarian meals.
A note on tradition
Bread Pakoda has become a staple snack across North India, especially in cities like Delhi and Lucknow, where street vendors serve it hot during the monsoon season. While originally a tea-time snack, it is now enjoyed as a quick lunch or brunch, particularly during festivals like Holi and Diwali. Its adaptability means every household may have its own twist, using seasonal vegetables and local masalas. It is often served at family gatherings and festive occasions, symbolizing togetherness and comfort.