Besan (gram flour)
बेसनبیسن
besan
Flour ground from chana dal, sold as besan or gram flour.
Its job: The crisp, golden batter.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Bread Pakora: Spiced Aloo in a Crisp Besan Coat
Also called Aloo Bread Pakora · Besan Bread Pakoda · ब्रेड पकोड़ा · بریڈ پکوڑا
Soft bread sandwiched with spiced mashed potato, dipped in a thick besan batter with ajwain and chili, and fried until golden and crisp. The North Indian chai-time favorite.
In short
Bread pakora is the North Indian chai-time snack: bread sandwiched with spiced potato, dipped in an ajwain-scented besan batter and fried until crisp. Skip the filling and you have plain bread pakora.
From the MedRise Food Science kitchenPublished - Active
- 50 min
- Prep
- 20 min
- Total
- 50 min
- Serves
- 8 pieces (4)
Why this recipe works
- ✓Spiced aloo insideA quick masala potato filling, with the potatoes cooked in the Instant Pot.
- ✓A batter that clingsThick besan batter coats evenly and fries crisp.
- ✓Ajwain in the batterThe classic pakora flavor, and a nice match for fried food.
- ✓Crisp, not greasyFrying at the right temperature keeps oil out.
What is bread pakora?
Bread pakora is a North Indian street snack: bread slices, usually sandwiched with spiced potato, dipped in a thick gram-flour batter and deep-fried. It’s a breakfast and chai-time favorite across Punjab and Delhi, served with green chutney and ketchup.
The batter is made with besan (ground chana dal), the same flour used for pakoras and missi roti.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Potatoes
आलूآلو
ālū
Starchy russet or Yukon Gold potatoes.
Its job: The spiced filling.
White bread
ब्रेडبریڈ
breḍ
Soft sandwich bread, a day old if possible.
Its job: The base that holds the filling.
Ajwain (carom seeds)
अजवाइनاجوائن
ajwāin
Small seeds with a thyme-like aroma.
Its job: The signature pakora flavor.
Kashmiri red chili powder
कश्मीरी लाल मिर्चکشمیری لال مرچ
kashmīrī lāl mirch
Mild, deep-red chili powder.
Its job: Color and gentle heat in the batter.
Amchur
अमचूरامچور
amchūr
Dried green mango powder.
Its job: Tang in the potato filling.
Grow it yourself: Potatoes, Green chilies, Cilantro (dhania), Ginger
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Why besan fries crisp
Use a thick batter of besan and water.
Besan has no gluten, so the batter doesn’t turn bready or chewy the way wheat batter can. Its starch and protein dry out and brown quickly in hot oil, giving a light, crisp shell.
Lab note02
Thick enough to cling
Whisk to a thick, smooth batter like heavy pancake batter.
Too thin and the batter slides off and fries patchy; too thick and it stays doughy inside. A batter that coats the back of a spoon in an even layer gives an even, crisp crust.
Lab note03
A pinch of baking soda
Add a small pinch of baking soda just before frying (optional).
Baking soda releases carbon dioxide when heated, making tiny bubbles that lighten the crust. More than a pinch tastes soapy and makes the coating soak up oil.
Lab note04
Oil temperature is everything
Fry at 350–360°F (175–180°C).
When food hits hot oil, its surface water turns to steam and pushes outward, which keeps oil from soaking in while the crust forms. If the oil is too cool, that steam is weak and the pakora turns greasy; too hot and the outside burns before the center heats through.
Lab note05
Cool, firm filling
Let the potato filling cool completely before assembling.
Warm filling steams the bread from inside and makes it soggy. Cool, firm filling holds its shape and keeps the sandwich together in the batter.
How to make it, at a glance
- Pressure cook the potatoesPour 1 cup water into the Instant Pot and set the trivet inside. Add the whole potatoes, lock the lid, set the valve to Sealing and pressure cook on High for 10 minutes (12–15 for large ones). Quick release, peel and mash.
- Make the fillingSelect Sauté and heat the oil in the emptied, dried inner pot (or a pan). Add the cumin seeds for 20 seconds, then the ginger and green chilies for 30 seconds. Add the mashed potatoes, salt, chili powder, turmeric, garam masala and amchur and mix for 2 minutes. Stir in the cilantro and let cool completely.
- Make the sandwichesSpread a quarter of the filling over 4 slices of bread and top with the remaining slices. Press gently and cut each sandwich in half diagonally.
- Make the batterWhisk the besan, ajwain, chili powder, turmeric and salt with enough water to make a thick, smooth batter that coats a spoon. Rest 5 minutes, then whisk in the baking soda if using.
- Heat the oilHeat 2 inches of oil in a heavy pot or kadai to 350–360°F (175–180°C).
- Coat and fryDip each sandwich half in the batter, coating all sides and edges. Fry 2 or 3 at a time for 2–3 minutes per side, until deep golden and crisp.
- Drain and serveDrain on a wire rack. Serve hot with green chutney and ketchup.
Exact amounts and timings are in the recipe card below.
Health benefits, honestly rated
A fried street snack, best enjoyed now and then.
Macros per 2 pieces
Calories510
Protein12 g
Carbs66 g
Fat22 g
Fiber7 g
Sodium1020 mg
2.4 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.
Gym-friendly tip: Pair with a protein: ¾ cup Greek yogurt dip (about +16 g) or a boiled egg on the side (+6 g each).
Besan batter
Gram flour is made from chickpeas, so the coating brings more protein and fiber than a wheat-flour batter.
Potato
Potatoes supply potassium and vitamin C, along with satisfying starch.
Keep in mind
- Deep-fried foods absorb oil, which adds calories and fat; frying at the right temperature keeps that to a minimum.
- White bread is a refined grain; whole wheat bread works too.
- Contains wheat (gluten).
General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.
Health sources: Harvard T.H. Chan School of Public Health: Legumes and pulses · Dietary Guidelines for Americans
See the full ingredient health guide: benefits, traditional roots and the science →
Questions, answered
Can I make bread pakora in an air fryer?
Wet besan batter drips through the basket, so it doesn’t air-fry well. Shallow-fry it in a skillet, or make aloo bread rolls in the air fryer instead.
Is bread pakora unhealthy?
It’s a deep-fried snack, about 510 calories per 2 pieces (estimated). Enjoy it now and then with chai rather than as a meal.
Why are my bread pakoras oily?
The oil wasn’t hot enough, or too many went in at once and dropped the temperature. Keep it at 350–360°F and fry in small batches.
Can I air fry bread pakora?
Wet batter drips through an air fryer basket. Try aloo bread rolls in the air fryer instead, or shallow-fry the pakoras in a skillet.
Why does the batter slide off?
It’s too thin. Whisk in a spoonful more besan.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Bread Pakora
Punjabi street-style bread pakora: bread sandwiched with spiced potato, dipped in an ajwain-scented besan batter and fried until crisp. Instant Pot potatoes, plus the food science of a crisp, not greasy, coating.
Prep20 minCook30 minTotal50 minServes8 pieces (4 servings)
Ingredients
Aloo filling
Sandwiches
Besan batter
To fry and serve
Instructions (Instant Pot)
- Pressure cook the potatoesPour 1 cup water into the Instant Pot and set the trivet inside. Add the whole potatoes, lock the lid, set the valve to Sealing and pressure cook on High for 10 minutes (12–15 for large ones). Quick release, peel and mash.
- Make the fillingSelect Sauté and heat the oil in the emptied, dried inner pot (or a pan). Add the cumin seeds for 20 seconds, then the ginger and green chilies for 30 seconds. Add the mashed potatoes, salt, chili powder, turmeric, garam masala and amchur and mix for 2 minutes. Stir in the cilantro and let cool completely.
- Make the sandwichesSpread a quarter of the filling over 4 slices of bread and top with the remaining slices. Press gently and cut each sandwich in half diagonally.
- Make the batterWhisk the besan, ajwain, chili powder, turmeric and salt with enough water to make a thick, smooth batter that coats a spoon. Rest 5 minutes, then whisk in the baking soda if using.
- Heat the oilHeat 2 inches of oil in a heavy pot or kadai to 350–360°F (175–180°C).
- Coat and fryDip each sandwich half in the batter, coating all sides and edges. Fry 2 or 3 at a time for 2–3 minutes per side, until deep golden and crisp.
- Drain and serveDrain on a wire rack. Serve hot with green chutney and ketchup.
Stovetop potatoes
No Instant Pot? Boil the potatoes instead.
- BoilCover the potatoes with cold salted water, bring to a boil and simmer 20–25 minutes until tender. Drain, peel and mash, then continue with the filling.
Notes
- Plain bread pakora
- Skip the filling: dip single bread slices, cut into triangles, straight into the batter.
- Frying safety
- Never leave hot oil unattended, keep a lid nearby, and never put water on an oil fire.
- Storage
- Best eaten hot. Refrigerate leftovers within 2 hours and reheat in a 375°F oven or air fryer until crisp.
Equipment
- Instant Pot with trivet
- Heavy pot or kadai for frying
- Deep-fry or instant-read thermometer
- Wire rack
Meal prep: feeding 4 for the week
How much to make, based on 4 people eating it once a day. One batch of this recipe makes 8 pieces (4 servings).
Tonight1× the recipe4 servingsOne batch is enough.
Days 1–33× the recipe12 servings, kept in the fridge
Days 1–7, the whole week7× the recipe28 servings: fridge for the first days, freezer for the rest
- Cook onceOn prep day, make the recipe at 7× (use the button above to scale every amount). Big pots take longer to come to a boil and to reduce, so allow extra time; an Instant Pot should be filled no more than halfway for beans and lentils, or two-thirds for other dishes, so cook in rounds if needed.
- Cool it fastDivide the food into shallow containers so it cools quickly, and refrigerate within 2 hours of cooking.
- Split fridge and freezerKeep days 1–3 in the fridge. Freeze the rest in single-meal portions labeled with the date.
- Thaw the night beforeMove the next day’s portion from the freezer to the fridge the night before. Reheat until steaming hot all the way through (165°F / 74°C).
- Fridge
- Up to 3 days
- Freezer
- Not ideal for freezing; the batter coating softens.
- Keep separate or add fresh
- Make the potato filling up to 3 days ahead and fry the pakoras fresh.
- Reheat
- Reheat in a 375°F oven or air fryer for 5–6 minutes until crisp.
Why only a few days in the fridge? Refrigeration slows bacteria but doesn’t stop them; some, like Listeria, can still grow at fridge temperatures, which is why food-safety agencies set cooked leftovers at 3–4 days. Freezing at 0°F stops growth completely, so frozen portions stay safe indefinitely; the freezer times above are for best taste and texture.
Food-safety guidance: USDA, Leftovers and Food Safety · FoodSafety.gov storage chart