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Friday, January 17, 2014


I have heard about bread pakora/ bread bajji , but until I tried, I had no idea of how it would taste or about the texture. When my in-laws were here, I asked mami how it would taste and she told it turns out delicious. So one day, for evening snack I made this along with chilli bajji. To my surprise, it was tasting great, I could not guess the thing inside bajji and it was super pillow soft too. How cool! No veggies needed to make bajji! I know this can be made by sandwiching green chutney too, but for the first time, I wanted to make it simple. So tried it plain. Also the shape can be differently cut with a cookie cutter to please the kids. So here’s the simple bread pakora recipe.


Bread bajji/ pakora recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 3


Besan/ kadalai maavu/ gram flour - 1/2 cup

Rice flour - 1/4 cup

Red chilli powder - 1/2 tsp

Cooking soda/ sodium bi carb - 2 pinches

Asafoetida - A generous pinch

Ajwain or jeera (optional) - 1 tsp

Ghee - 1 tsp

Bread slices - 3 (or as needed)

Salt - As needed

Oil - For deep frying


  1. In a mixing bowl, mix besan, rice flour, cooking soda, asafoetida, ajwain (if adding), chilli powder, ghee and salt with water to make a batter. Let the batter be thick but the consistency should be enough to easily spread, coat the bread slices. So adjust the consistency accordingly.
  2. I used instant bajji mix my MIL brought. So colour may vary from above. Cut off the edges of the bread and I cut them into triangles as shown in the picture. The way you cut is your choice according to your choice of shape. Mean while heat oil.2-cut-dip
  3. Dip each piece of bread in the batter and fry in hot oil. Cook both sides over medium flame. For each batch, while dropping the pakoras, keep the flame high.3-fry
  4. Fry both sides until golden in colour and drain in paper towel.4-drain


    • Use this only as guidance and you can make lots of variations with green chutney, potato stuffed,etc..
    • Use bread knife for cutting the bread. Also cut the bread gently without pressing too much to maintain the spongy soft texture.
    • If oil is not hot while you drop the pakoras, it will drink oil. So make sure oil is hot.

Serve hot with green chutney or simply with tomato chilli sauce. Perfect for tea time, especially easy to make when you have guests.


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  1. Wow! Nice way to finish leftover besan batter. Love the idea of making bread pakoda without filling. Simple and easy.

  2. I make bread pakoras by stuffing potato and peas sabji. Or sometimes I even stuff chicken nuggets with some stir fried cabbage. They taste amazing :) I have their recipes on my blog too.

  3. Can I grab the plate? :-)

  4. Perfect!!! A good tea time snack

  5. i just crave for this bajji .....

  6. i do shallow fry raks, it came crispy .. nice idea for kids !

  7. perfect kids snack.. I have it in my draft too

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  9. Lovely bajjis. Never tasted though. Cute clicks

  10. Love this bajjis, perfect with that cup of tea..

  11. Amazing and delicious looking bread pakoras. these used to be my favourite during school days. Excellent pics as well.

  12. I have fond memories of this bajji as a child. Amma used to prepare this often then. Thanks for reminding

  13. You can also add a dollop of idly/ dosa batter instead of the rice flour. It will give u an even more crispier crust.

    1. My mom even does the same at times. But I avoid that as it drinks oil too. But I agree it tastes great.

  14. lovely clicks and my all time favorite...yet to try... Your came out really well......

  15. Perfect snack for the chill evenings. Awesome clicks as always.

  16. This is my fav anytime....lovely lighting and pics too!

  17. When I use baking soda in better..at the time of deep frying bread pakoda, observed oil and bread pakoda be extra oily...So please tell me the solution....

    Thanks in advance...

  18. Yummy! Thanks for sharing

  19. Hi raks do i need to add chilly powder


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