Bread Pakora is one of the most delicious rainy day snacks. It is traditionally deep fried, making it quite heavy on oily. But in this version, we make bread pakoras in the air fryer using a fraction of the oil. Which means you can enjoy them guilt-free!
Bread pakora used to be a monsoon staple in my house growing up and it’s a dish that’s filled with nostalgia for me. But of course as I grew up, the guilt of eating the traditional deep-fried version started to show up. Until I decided to experiment and learn how to make the same bread pakoda in my trust-y air fryer 😍
This air fryer bread pakora has got the same light and crispy batter, but made with just a tablespoon of oil. Which means you get to enjoy your favorite rainy day snack without any guilt! And believe me, no one would be able to tell the difference!
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Bread Pakora Ingredients
Batter:
- Besan: Aka gram flour. This forms the base of the batter, adds a nutty flavor, and helps crisp up the bread pakoras.
- Onions: Thinly sliced. Adds a slight crunch and a boost of flavor
- Carrom seeds: Adds a lovely aroma and a slight peppery flavor. Highly recommend not skipping this.
- Oil: Any neutral-flavored cooking oil like peanut, sunflower, or vegetable.
- Coriander leaves: For an earthy freshness
- Water: To adjust the consistency of the batter
- Salt: For seasoning
Filling:
- Potato: Boiled, peeled, and mashed.
- Spices: Green chilli, jeera powder, chaat masala, turmeric powder, and Kashmiri red chilli powder for flavor and heat.
- Ginger: Grated ginger adds a lovely heat and aroma
- Salt: To season
Serve:
- Bread: I have used white bread, but brown bread works too.
- Chutney: To serve along with the bread pakoras. I love green coriander chutney with this.
Frequently Asked Questions
Regular white bread works best because it’s soft and easy to seal. Brown bread or sandwich bread also works, though slightly thicker slices hold the filling better.
Yes. Assemble the sandwiches and refrigerate them for up to a few hours. Dip them in the batter just before air frying for the crispiest results.
This usually happens if the batter is too thin, the air fryer basket is overcrowded, or there isn’t enough oil brushed or sprayed on the pakoras.
Definitely. Once you know how to make bread pakora, you can easily swap the potato filling for paneer, mixed vegetables, cheese, or even leftover dry sabzi.
Richa’s Top Tips
- Let the batter rest: Resting the besan batter for about 10 minutes helps the flour hydrate properly, resulting in a smoother coating that sticks better to the bread.
- Don’t make the batter too thin: A semi-thick, pourable batter gives the best coating. If it’s too runny, it will slide off the bread and won’t crisp up as well.
- Spread the filling evenly: A thin, even layer of the potato mixture prevents the sandwich from falling apart while dipping and air frying.
- Press the sandwich gently: This helps seal the bread before coating it in batter, making the bread pakora recipe much easier to handle.
- Serve immediately: Like most pakoras, these taste best straight out of the air fryer while the coating is still crisp.
Storage Tips
Bread pakoras are at their crispiest when served fresh, but leftovers can still be enjoyed later.
- Refrigerate: Store cooled pakoras in an airtight container in the refrigerator for up to 2 days.
- Reheat: Air fry at 180°C for 3-5 minutes until hot and crisp again. Avoid microwaving, as it softens the coating.
- Freeze: You can freeze the assembled, uncooked sandwiches (without the batter) for up to 1 month. Thaw slightly, dip in fresh batter, and air fry as directed. This is a great shortcut if you love making bread bajji for quick snacks.
Serving Ideas
- These crispy bread pakoras are a staple in our house as an evening snack with a hot cup of masala chai or ginger tea, especially when it’s raining.
- Traditionally, these are served with green chutney, tamarind chutney, or tomato ketchup. When I am hosting, I simply arrange all three so everyone can mix and match.
- For a more filling meal, pair your bread pakora recipe with a bowl of hot tomato soup or simple vegetable soup.
Make these Bread Pakoras Your Own
- Add grated paneer or crumbled feta to the potato filling for a richer, creamier centre.
- Mix finely chopped vegetables like carrots, capsicum, peas, or sweet corn into the filling for extra texture and nutrition.
- Add grated cheese for a gooey, kid-friendly version.
- Make it spicier by adding more green chillies, crushed black pepper, or red chilli flakes.
Conclusion
If you’ve been wondering how to make bread pakoras that are crispy, satisfying, and don’t require deep frying, this air fryer version is one you’ll come back to again and again. Perfect for rainy days, evening tea, or whenever you’re craving a comforting snack, this recipe proves you don’t need lots of oil to get delicious results.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Watch Air Fryer Bread Pakoda Recipe Video
Air Fryer Bread Pakora
Equipment
Ingredients
For batter
- ½ cup + 2 tablespoons gram flour / besan
- ¼ teaspoon salt
- ¾ onion thinly sliced, approx. ⅓ cup + 2 tablespoons
- 2 teaspoons finely chopped coriander leaves
- A pinch of carom seeds ajwain
- 1 teaspoon oil
- ¼ cup + 1 teaspoon water
For filling
- 2 boiled potatoes peeled and mashed, approx.⅓ cup
- 1 green chilli finely chopped
- ½ teaspoon grated ginger
- ⅛ teaspoon salt
- ⅛ teaspoon chat masala
- ⅛ teaspoon jeera powder
- ⅛ teaspoon turmeric powder
- ⅛ teaspoon kashmiri chilli powder
To serve
- 4 bread slices
- 2-3 tablespoons green chutney
Instructions
Preparing batter
- Take gram flour, salt, onions, coriander leaves, ajwain in a bowl & mix well. Add oil, water and mix to make a semi-thick batter. The batter should be of pouring consistency but not runny. Set aside for 10 minutes½ cup + 2 tablespoons gram flour / besan, ¼ teaspoon salt, ¾ onion, 2 teaspoons finely chopped coriander leaves, A pinch of carom seeds, 1 teaspoon oil, ¼ cup + 1 teaspoon water
Preparing filling
- Take potatoes in another bowl, add rest of the ingredients for the filling, mix well and set aside.2 boiled potatoes, 1 green chilli, ½ teaspoon grated ginger, ⅛ teaspoon salt, ⅛ teaspoon chat masala, ⅛ teaspoon jeera powder, ⅛ teaspoon turmeric powder, ⅛ teaspoon kashmiri chilli powder
Assembling pakodas
- Place both the bread slices on a plate or chopping board, spread chutney on one of the slices. add approx. ¼ cup of the potato filling on the other slice and spread well. Cover with the chutney spread slice to form a sandwich. Press gently and cut them into 2 triangles. Repeat the same process for the rest of the bread slices.4 bread slices, 2-3 tablespoons green chutney
- Pre heat the air fryer at 180C and brush the basket with oil.
Preparing pakodas
- Dip each triangle sandwich in the batter, ensuring they are evenly coated. Place on the air fryer basket, spray/brush with a few drops of oil and air fry at 180 C for 8 minutes, flip the pakodas, spray/brush with a few drops of oil and air fry at 180 C for 5 minutes till they are roasted well.
Video
Nutrition
This article was researched and written by Urvi Dalal.
The post Air Fryer Bread Pakora appeared first on My Food Story.
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