Chutney-Cheese Bread Pakora (Bread Bhajiya)
Featuring: Besan, Bread, Butter, Cheese, Chili, Onion, Rice flour, Black Pepper, Carom Seeds, Chili powder, and Turmeric
Crispy on the outside, melty on the inside, and packed with chutney-spiced flavor, Bread Pakora is one of the most beloved street foods in India. This version, filled with cheese and green chutney, is especially popular in Gujarat and Maharashtra, and happens to be my favorite kind. I have fond memories of my mom making these for us as an afterschool snack. So comforting and delicious.
Bread pakora typically comes in two forms: one stuffed with spiced mashed potatoes, and the other, this one, with a layer of chutney and cheese. They are dipped in a spiced besan batter and deep-fried.
Ingredient Spotlight
Besan (Gram Flour or chickpea flour): Besan forms the base of any pakora batter. In India, it’s commonly used in all kinds of snacks.
Rice Flour: Just a little mixed into the batter creates extra crunch. This is optional, but strongly recommended.
Ajmo (Carom Seeds or ajwain): Ajmo has a thyme-like, earthy flavor and is often paired with besan and onions in Indian snacks.
Turmeric, Red Chili Powder, Black Pepper: Give color, heat, and a complex savory base to the batter.
Onion and Green Chili: Stirred directly into the batter for a little sharpness and bite in every bite.
White Bread (Preferably Milk Bread): Most sandwich bread in the U.S. is too soft and falls apart. Look for Japanese milk bread or bakery-style sandwich loaves that hold up better. They are closer in texture to Indian white bread.
Cilantro Chutney: A staple in Indian street food, this chutney provides brightness and herbaceous punch. Try my cilantro-mint chutney for the most authentic flavor.
Cheese: Amul cheese is traditional and melts well. It is similar to American cheese and you can use white American cheese if you have it. I also tested mozzarella. It is less traditional but I prefer its texture. It holds together better when fried, as opposed the amul that starts to disappear into the bread.
Neutral Oil for Frying: Any neutral oil with a high smoke point will work. Avocado, vegetable or canola are good choices.
Tips for Success
- Take care to seal all of the edges with batter to prevent cheese leakage.
- Adjust water gradually. Batter that is too thin won’t coat, and too thick won’t cook through.
- Serve hot and fresh for maximum crunch.
Variations
- Use herb butter instead of using chutney, mix the chopped cilantro and spices into butter to make an herb butter. Do not try mixing chutney with the butter to make the herb butter, I learned from experience this creates a bit of a watery mess.
- Swap cheese: American, Amul, or mozzarella all work. I also think pepper jack would work well but have not tried it.
- Spice it up: Add chat masala or crushed kasuri methi to the batter.
What to Serve With Bread Pakora
- Cilantro chutney or garlic-laden vada pav chutney
- A steaming cup of masala chai
- Masala soda for a refreshing pairing
Storage and Reheating
Bread pakora is best fresh. Leftovers can be reheated in an air fryer or toaster oven. Do not microwave.
Make Ahead
You can prepare the batter and sandwiches a few hours in advance, but fry just before serving.
Chutney-Cheese Bread Pakora (Bread Bhajiya)
Crispy chickpea-flour batter encases a tangy cilantro-chutney and melty-cheese sandwich—
Ingredients
For the batter:
- 1 cup besan (gram flour)
- 2 Tbsp rice flour
- 1/2 tsp ajmo (carom seeds)
- 1/2 tsp salt
- 1/2 tsp turmeric
- Pinch of black pepper
- 1/2 tsp red chili powder
- 1 green chili (finely chopped)
- 1/4 cup finely chopped onion
- 1/2 cup water (add slowly, see notes)
For the sandwiches:
- 6 slices of milk bread or sturdy white bread (avoid ultra-soft white sandwich bread)
- Softened butter (as needed)
- Cilantro chutney (as needed)
- 3 slices Amul cheese or choice of mild white cheese (mozzarella also works well)
For frying:
- 3 cups neutral oil (like vegetable or canola)
Instructions
Prepare the batter:
- In a bowl, mix 1 cup besan, 2 Tbsp rice flour, 1/2 tsp ajmo, 1/2 tsp salt, 1/2 tsp turmeric, pinch of black pepper, and 1/2 tsp red chili powder.
- Gradually add up to 1/2 cup water, mixing with a fork to avoid lumps. The batter should be thick enough to coat bread, but not clumpy.
- Stir in 1/4 cup finely chopped onion and 1 chopped green chili. Set aside.
Assemble the sandwiches:
- Spread softened butter on 3 slices of bread. Spread cilantro chutney on the other 3 slices.
- Place a slice of cheese over the chutney, then close with the buttered slice (butter side down) to form sandwiches.
- Trim crusts if desired. Cut sandwiches in halves or quarters.
Fry the pakora:
- Heat 3 cups of oil in a deep pan over medium-high heat. Test the oil with a drop of batter. It should bubble and rise immediately.
- Dip each sandwich piece into the batter, ensuring all sides are sealed.
- Fry in hot oil until golden and crisp on all sides. Do not overcrowd the pan.
- Remove and drain on paper towels.
Notes:
Have extra batter? Drop small spoonfuls into hot oil and fry until golden to make "boondi." Save it to make boondi raita the next day.
