Bread Pakora Pockets Recipe

Bread Pakora Pockets recipe with step by step photos and video recipe – is easy and great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon or evening tea.

Bread pockets is a good snack option. The good thing about them is you can make the pockets ahead of time and deep fry when you want to have. This is a very simple and easy dish. These are crispy and crunchy from outside and soft inside.

You can make these pockets your tea parties with this delicious snack or even pack it for your kid’s snack box.

RECIPE VIDEO :

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#Serving Suggestion:  Serve bread pakora pockets hot or warm with tomato sauce or with any chutney of your choice or enjoy the bread pockets in the evening with a cup of Indian ginger chai or masala chai.

⇒Do give this recipe a try and share your comments below with me.

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BREAD PAKORA POCKETS RECIPE

Bread Pakora Pockets recipe with step by step photos and video recipe – is easy and great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon or evening tea.  
Course Snacks
Cuisine Indian
Keyword break pakora pockets
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 pockets
Author Achala

Ingredients

for the stuffing :

  • 1 cup potato boiled and mashed
  • 3 tbsp onion finely chopped
  • 2-3 green chilli chopped
  • 2 tbsp coriander leaves chopped
  • Salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1 tsp lemon juice

for the batter :

  • 1/2 cup gram flour(besan)
  • 2 tbsp rice flour
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • 1/2 tsp red chilli powder
  • Salt to taste
  • Water as required

other ingredients :

  • 4 bread slices
  • 3 tbsp tomato ketchup
  • 3 tbsp mint-coriander chutney
  • Oil for deep frying

Instructions

preparing the stuffing for pockets :

  • Collect all the required ingredients.
  • Transfer mashed potatoes to a bowl.
  • Add chopped onion, green chillies, and coriander leaves.
  • Now add salt to taste, red chilli powder, and garam masala.
  • Then add lemon juice.
  • Mix everything well.
  • Taste for the seasonings and add more if required. Stuffing masala is ready.

preparing the batter for pockets :

  • In a bowl, take the besan and rice flour.
  • Then add salt, red chilli powder, turmeric powder, and garam masala.
  • Add the water slowly to make a smooth batter.
  • Mix well to make the batter.
  • Batter should not be too thick or too thin.

making bread pakora pockets :

  • Take the bread slices and remove the crust from all sides of the bread.  
  • With the help of rolling pin, roll the bread thinly without applying much pressure. Roll the bread slice as thin as possible, this prevents the bread from absorbing oil.
  • Slice the bread lengthwise into 2 equal parts.
  • At 1 slice of bread. Apply the tomato ketchup on over it thinly and evenly.
  • And at 2 slices of bread. Apply the mint-coriander chutney on over it thinly and evenly.
  • Now place a tbsp of prepared potato stuffing in one side of bread slice leaving space at the ends.
  • Spread some water with the wet finger or a brush around the edges to moisten the surface.
  • Bringing the second half over the stuffing.
  • Close it and press it on corners so that stuffing doesn’t spill out while deep frying.
  • Place it over the plate and similarly prepare pockets with other three bread slices.

frying the bread pakora pockets :

  • Heat the oil in a frying pan on medium-high heat. Frying pan should have at least 1 inch of oil.
  • Take the pocket in your hand and dip it in the besan batter.
  • Coat the stuffed bread pocket evenly on all sides with the batter.
  • Gently lift it with your hand and slide it in the medium hot oil.
  • Deep fry until the bottom surface turns light golden brown. It will take approx. 1-2 minutes.
  • Flip it and deep fry another side until the bottom surface turns light golden and crispy.
  • Fry both sides until it turns crispy and light golden brown on all sides.
  • Remove it from the oil using a slotted spoon and drain bread pakoda on a tissue paper. So that excess oil is absorbed.
  • Deep fry remaining bread pakodas in the same way.
  • Serve bread pakora hot or warm with tomato sauce or with any chutney of your choice.

How To Make Bread Pockets (Step by Step Instructions With Photos :

preparing the stuffing for pockets :

1. Collect all the required ingredients.

2. Transfer mashed potatoes to a bowl.

3. Add chopped onion, green chillies, and coriander leaves.

4. Now add salt to taste, red chilli powder, and garam masala.

5. Then add lemon juice.

6. Mix everything well.

7. Taste for the seasonings and add more if required. Stuffing masala is ready.

preparing the batter for pockets :

1. In a bowl, take the besan and rice flour.

2. Then add salt, red chilli powder, turmeric powder, and garam masala.

3. Add the water slowly to make a smooth batter.

4. Mix well to make the batter.

5. Batter should not be too thick or too thin.

making bread pakora pockets :

1. Take the bread slices and remove the crust from all sides of the bread. 

2. With the help of rolling pin, roll the bread thinly without applying much pressure. Roll the bread slice as thin as possible, this prevents the bread from absorbing oil. 

3. Slice the bread lengthwise into 2 equal parts.

4. At 1 slice of bread. Apply the tomato ketchup on over it thinly and evenly.

5. And at 2 slice of bread. Apply the mint-coriander chutney on over it thinly and evenly.

6. Now place a tbsp of prepared potato stuffing in one side of bread slice leaving space at the ends.

7. Spread some water with the wet finger or a brush around the edges to moisten the surface.

8. Bringing the second half over the stuffing.

9. Close it and press it on corners so that stuffing doesn’t spill out while deep frying.

10. Place it over the plate and similarly prepare pockets with other three bread slices.

frying the bread pakora pockets :

1. Heat the oil in a frying pan on medium-high heat. Frying pan should have at least 1 inch of oil.

2. Take the pocket in your hand and dip it in the besan batter.

3. Coat the stuffed bread pocket evenly on all sides with the batter.

4. Gently lift it with your hand and slide it in the medium hot oil.

5. Deep fry until bottom surface turns light golden brown. It will take approx. 1-2 minutes.

6. Flip it and deep fry another side until bottom surface turns light golden and crispy.

7. Fry both sides until it turns crispy and light golden brown on all sides.

8. Remove it from the oil using a slotted spoon and drain bread pakoda on a tissue paper. So that excess oil is absorbed.

9. Deep fry remaining bread pakodas in the same way.

10. Serve bread pakora hot or warm with tomato sauce or with any chutney of your choice.

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