Bread pakora has always been one of my favourite comfort foods. I love the crispy golden coating, the soft, flavourful potato filling, and the perfect combination with a cup of hot chai. But every time I ate the traditional version, I couldn’t help feeling a little guilty because it’s deep-fried and quite high in calories.

During my weight loss journey, I wanted to find a way to enjoy the foods I love without compromising my health goals. That’s how this healthy, high-protein bread pakora was created.

Instead of regular white bread, I use Abbott’s Bakery High Protein Soy, Chickpea & Quinoa Bread, which provides around 12 g of protein in just two slices. I also add grated cheese to the potato filling for an extra boost of protein and creaminess, while the besan (chickpea flour) batter naturally adds more plant-based protein and fibre.

Rather than deep frying, I simply cook the bread pakora on a lightly greased non-stick pan until golden and crispy. The result is a delicious snack that’s crispy on the outside, cheesy and flavourful on the inside, and much lighter than the traditional version.

Now I can enjoy one of my favourite comfort foods without the guilt. It’s filling, satisfying, high in protein, and a recipe I come back to whenever I’m craving something comforting while staying on track with my healthy eating goals.

I hope this healthier version helps you enjoy bread pakora just as much as it has helped me. ❤️

⏱️ Prep Time	🍳 Cook Time	🍽️ Servings

20 Minutes

5 Minutes

4 Servings (8 bread pakoras)

“Why You’ll Love This Recipe”

• High protein
• No deep frying
• Crispy and delicious
• Family favourite
• Ready in 25 minutes

Ingredients

For the Potato Filling

• 3 medium potatoes, boiled and mashed
• 100 g grated cheese
• 1 small onion, finely chopped
• 2 tablespoons fresh coriander, finely chopped
• 1 teaspoon salt (or to taste)
• ½ teaspoon ground coriander
• ¼ teaspoon red chilli powder
• ¼ teaspoon amchur (dry mango powde
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For the Besan Batter

• 1 cup besan (chickpea flour)
• Water, as needed, to make a smooth batter
• 2 tablespoons fresh coriander, finely chopped
• Salt, to taste
• ¼ teaspoon ground coriander
• ¼ teaspoon red chilli powder

Ingredient Notes

• High-Protein Bread: I used Abbott’s Bakery High Protein Soy, Chickpea & Quinoa Bread, which provides approximately 12 g of protein per two slices, making this recipe more filling and nutritious.
• Cheese: Grated cottage cheese works well. For even more protein, you can substitute some or all of the cheese with grated tofu.
• Besan (Chickpea Flour): Naturally gluten-free and rich in plant-based protein and fibre, it creates a light, crispy coating without the need for deep frying.

Method

Step 1: Prepare the Potato Filling

Boil the potatoes until tender, then peel and mash them in a large bowl. Add the grated cheese, chopped onion, fresh coriander, salt, ground coriander, red chilli powder, and amchur powder. Mix everything well until evenly combined.

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Step 2: Make the Besan Batter

In a separate mixing bowl, combine the besan (chickpea flour), chopped coriander, salt, ground coriander, and red chilli powder. Gradually add water while whisking until you have a smooth, lump-free batter. The batter should be thick enough to coat the bread evenly.

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Step 3: Assemble the Sandwiches

Spread a generous layer of the potato and cheese filling over one slice of high-protein bread. Place another slice on top and gently press to seal. Repeat with the remaining bread and filling.

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Step 4: Coat with Batter

Dip each stuffed bread sandwich into the besan batter, making sure both sides and all edges are evenly coated. Allow any excess batter to drip off.

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Step 5: Pan-Fry Until Golden

Lightly grease a non-stick frying pan with a little oil or cooking spray and heat over medium heat. Place the coated bread pakoras onto the pan and cook for 4–5 minutes on each side, or until the besan coating is fully cooked and the bread is golden brown and crispy.

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Step 6: Serve and Enjoy

Transfer the bread pakoras to a serving plate. Slice them in half if desired and serve hot with tomato ketchup and green coriander chutney.

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Tips for the Perfect Healthy Bread Pakora

• Use Abbott’s Bakery High Protein Soy, Chickpea & Quinoa Bread for extra protein and fibre.
• Cook over medium heat so the besan cooks through without burning.
• Don’t make the batter too thin—it should coat the bread without dripping excessively.
• Add finely chopped green chillies or a pinch of garam masala to the filling if you like extra flavour.
• Serve immediately for the crispiest texture.

Serving Suggestion

Pair your healthy bread pakora with a cup of masala chai or ginger tea for a comforting breakfast or evening snack. Add a side of fresh cucumber, carrot sticks, or a simple salad to make it a more balanced meal.

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