Bread Pakora with Tamarind Chutney
Snacks • India
How to Make Bread Pakora with Tamarind Chutney (Traditional & Healthy Version)
Bread Pakora with Tamarind Chutney is a beloved North Indian snack that brings nostalgia, flavor, and warmth to every bite. This crispy, golden fritter is made by dipping bread slices filled with a spicy aloo (potato) masala in besan (gram flour) batter, then shallow frying to perfection. Served with tangy imli (tamarind) chutney, it’s the quintessential street food enjoyed by all age groups, especially during monsoons or festive gatherings. The origins of Bread Pakora trace back to the bustling streets and homes of North India, where tea-time isn’t complete without a platter of hot, crunchy snacks. Its taste is a delightful harmony of spicy, tangy, and savory notes, making it a crowd-pleaser at Holi, Diwali, or even casual family get-togethers. Our healthy version uses whole wheat bread (atta bread) and minimal oil, allowing you to indulge guilt-free while enjoying authentic flavors. Whether you’re craving a comforting breakfast or a quick evening snack, Bread Pakora with Tamarind Chutney offers a taste of Indian tradition, culture, and joy in every bite.
Ingredients(for 2 bread pakoras with chutney per serving)
- 4 slices Whole wheat bread (atta bread) (preferably a day old for better texture)
- 1 cup Besan (gram flour) (for batter)
- 2 medium Boiled potatoes (aloo) (mashed)
- 1-2 Green chillies (finely chopped; adjust to taste) - optional
- 2 tbsp Fresh coriander (dhaniya) (finely chopped)
- 1/2 tsp Red chilli powder
- 1/4 tsp Turmeric (haldi)
- 1/2 tsp Roasted cumin powder (jeera powder)
- to taste Salt
- 3/4 cup Water (adjust for batter consistency)
- 2 tbsp Oil (for shallow frying)
- 2 tbsp Tamarind (imli) pulp (for chutney)
- 1 tbsp Jaggery (gud) (for chutney)
- 1/4 tsp Cumin seeds (jeera) (for chutney)
- 1/4 tsp Black salt (kala namak) (for chutney)
Instructions
- 1
Prepare the potato filling by mixing mashed potatoes, green chillies, chopped coriander, red chilli powder, turmeric, cumin powder, and salt in a bowl. Blend well and set aside.
5 minutes
Use freshly boiled potatoes for best flavor.
- 2
Take each bread slice and cut diagonally to form triangles. Place a spoonful of potato mixture on one triangle, cover with another, pressing edges gently.
3 minutes
Slightly dampen bread edges to seal pakoras better.
- 3
In a mixing bowl, whisk besan with salt, a pinch of turmeric, and water to create a smooth, lump-free batter. Batter should be thick enough to coat the bread.
3 minutes
Add water gradually for perfect consistency.
- 4
Heat a tawa or non-stick pan with 2 tbsp oil on medium heat. Dip each stuffed bread triangle in the besan batter, ensuring even coating.
2 minutes
Shake off excess batter for crispier pakoras.
Why This Dish is Healthy
By using atta bread and minimal oil, this Bread Pakora recipe is lower in saturated fat and higher in fiber compared to traditional versions. Besan is naturally gluten-free and protein-rich, making the snack more satiating and suitable for those looking to manage their weight. The chutney is made without refined sugar, using jaggery for natural sweetness and added minerals. Overall, this dish is a wholesome vegetarian snack that’s both nutritious and delicious.
This Bread Pakora recipe uses whole wheat bread and shallow frying to reduce excess oil, making it a healthier alternative to deep-fried versions. Besan (gram flour) is rich in protein and dietary fiber, aiding digestion and satiety. Potatoes supply potassium and vitamin C, while coriander and spices offer antioxidants. The tamarind chutney provides a dose of iron and aids in digestion. This snack, when enjoyed in moderation, fits well within a balanced vegetarian diet.
Pro Tips
- 💡Tip 1: Use slightly stale bread for firmer pakoras that don’t get soggy.
- 💡Tip 2: Adjust the thickness of the besan batter for a crispier coating.
- 💡Tip 3: Serve pakoras immediately after frying for the best texture and flavor.
Storage & Serving
Bread Pakoras are best enjoyed fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat on a tawa or in an oven to restore crispiness. Tamarind chutney can be refrigerated for up to one week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 265.0 kcal |
