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Bread Pakora, a popular street food and teatime snack from Indian cuisine, is a perfect snack to serve with a cup of tea in cool relaxing winter evening or rainy afternoon. Similar to bhajji, it is essentially a deep fried snack having crisp outer coating of besan (chickpea flour). There are two different ways to prepare bread pakodas; 1) with mashed potato stuffing, and 2) without potato stuffing. This recipe explains the first option of preparing Bread Pakoda with Stuffed Potato Masala with detailed directions and accompanying photo for each step. Here is the high level overview of the process; bread slices are stuffed with the potato masala and cut into triangle shaped pieces, these are then dipped in the gram flour batter and deep fried until crispy. If you want to make bread pakoras without stuffing then just ignore the stuffing process and dip each bread slices in the gram flour batter and follow the same process.

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6 Bread Slices
Oil, for deep frying
For Stuffing:
2 medium potatoes (approx. 200 gm), boiled
1 Green Chilli, finely chopped
2 tablespoons finely chopped Coriander Leaves
1/2 teaspoon Red Chilli Powder
1 teaspoon Cumin-Coriander Powder, optional
1/4 teaspoon Dry Mango Powder
A pinch of Garam Masala Powder
Salt to taste
For Outer Coating:
1 cup Gram Flour (besan/chickpea flour)
1 tablespoon Rice Flour (or gram flour), optional
A pinch of Baking Soda
1/4 teaspoon Red Chilli Powder
Water (1/2 cup + 3 tablespoons) or as needed
Salt to taste