A combination of two famous Indian snack recipes - Cheese Chilli Toast and bread Pakora, this recipe of Cheese Chilli bread Pakora is easy to make, quick and so damn delicious.
These bread fritters are delicious in taste and very addictive. You just need a hot cup of masala chai or coffee to complement it!
You can also serve them as a starter snack at the parties. Let’s learn to make this tea-time snack recipe with step by step process and video.
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Monsoon is that season, when your heart and brain, by default start feeling good.
When it's raining heavily outside, your heart wants just one thing, delicious, mouth-watering food, especially something fried, and spicy.
To calm your craving for food, I am here to share a lip-smacking recipe - Cheese Chilli bread Pakora!
What could be better than sitting at your roof shed and enjoying little raindrops, while listening to your favorite music track, with yummy pakoras and a cup of masala chai in hand?
Mouth-watering pakoras and a cup of tea are a mind-boggling combination, during the monsoon.
In today’s recipe, I have combined two favorite Indian Monsoon recipes into one.
1. Cheese Chilli toast –
Chilli cheese toast is a delicious and popular snack or starter where a toast is prepared with chilies, garlic, and cheese toppings.
When melted cheese meets with garlicky chili flavors, you get this Indian street food - chili cheese toast. Red chilies and chili flakes add the perfect heat to gooey melted mozzarella, and the buttery garlic flavor takes it to the next level. You can also enjoy them as an evening tea-time snack or serve them as a starter snack at parties.
2. Bread Pakora –
Bread Pakora is a very famous Indian tea-time snack and breakfast recipe and is quite easy to make. You can either make it without any filling with just bread and the batter or fill it with spicy potato, paneer, or any filling of your choice.
In this bread pakora version, I have stuffed the bread with cheese chilli mixture.
It turned so good, cheesy, and damn delicious.
You can call them an appetizer, brunch, tea-time snack, or sometimes even breakfast. They are easy to make, quick, spicy, crispy, and deep-fried snacks.
You will love the variety of flavors and textures of these Pakodas.
With a spicy and cheesy filling, a soft inner layer of bread, and a crispy coating of the gram flour, these bread pakoras are must try recipe during this season!
These are made by stuffing with a variety of chilies, cheese, and herbs, stuffed in bread slices, and then dipping bread slices (squares or triangles) in a gram flour batter. And then deep frying them until golden and crispy. So good!
These are a crowd favorite and makes the best appetizer for Birthday parties, get-together, or to entertain your guest when they drop by unannounced.
People of all age groups will love it. This pakoda
No fancy ingredients are required here! These pakoras are prepared using minimal ingredients that are easily available at home and in Indian grocery stores.
This recipe is so easy and versatile that you can easily tweak it according to your taste buds and still can't go wrong with it.
Ingredients required
For Stuffing
- Cheese - I have used 2 types of cheese here, 1 Mozzarella cheese and processed cheese.
- Chilies - 3 types of chilies are used in this recipe - green chili, chili flakes, and bell pepper.
- Seasoning - Salt and Italian seasonings are used to enhance the flavors of these pakoras.
- Milk - to combine the stuffing
- Garlic - I have used garlic powder, but you can use grated garlic too.
- Butter - Little bit of butter Tastes these bread pakora to the next level.
Other Ingredients
- Bread – You can use any variety of bread for making these fritters. I would highly recommend using white bread here.
- Besan (gram flour) - Use a good quality gram flour and it should be in its shelf period.
- Seasoning - Salt and a little bit of hing.
- Oil for frying.
Step-by-step process
For stuffing
- Take mozzarella cheese, processed cheese, bell pepper, green chilies, garlic powder, Italian seasoning, salt, chili flakes, and milk in a big bowl. Mix everything and keep the mixture aside.
For batter
- Take besan (gram flour), salt, and hing in a bowl. Mix.
- Now slowly add water and make a smooth, not too thick, not too thin consistency batter. Make sure the batter is lump free.
Stuff the bread
- Divide the cheese mixture into 3 parts.
- Take 2 bread slices; apply one part of the cheese chili mixture to one slice. Then cover it with another slice. Just slightly press the sandwich. Keep it aside.
- Make 2 more sandwiches similar way.
- Note - I have used big slices of bread. If you have small slices, divide the mixture into 4 parts and make 4 sandwiches.
Frying
- Now heat oil in a pan.
- Once the oil is hot, reduce the flame to medium.
- Dip the stuffed bread in the batter and Coat it evenly from all the sides with the besan batter. Be gentle with the sandwich. Take care not to keep the stuffed bread sandwich a long time in the gram flour batter as the bread can break.
- Carefully slide the bread into the hot oil.
- Fry on a medium flame till they are crisp and golden brown.
- Place them on kitchen paper towels so that excess oil is absorbed.
- Serve bread pakora hot with ketchup, green chutney, and hot masala chai
Notes, tips, and quick FAQs
- These pakoras are best served hot instead of cold and they tend to get soggy afterward.
- While making the batter, add water slowly as we don’t want the batter to be too runny. The consistency of the batter is very important to making good bread pakora. It should neither be too thick nor too thin.
- Coat the batter evenly all over the stuffed slices of bread so that they would be crispy all around.
- You can cut the bread slices into squares or halves before dipping them into the batter as well.
- Deep fry these triangularly shaped bread immediately after soaking in besan batter.
- To avoid oily pakoda, fry at medium heat in the oil. Do not fry on low heat as then the pakoda will absorb more oil. Frying on high heat will cook and brown the pakoda from the outside leaving the insides raw and uncooked.
- You can easily halve or double the recipe according to your needs.
- If you plan to make bread pakoda for morning breakfasts or evening snacks, then you can make the cheese chilli stuffing some hours or a day ahead and refrigerate it.
- I have used big slices of bread. If you are using small size bread slices, divide the mixture into 4 and make 4 pakodas
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Cheese Chilli Bread Pakora
Ingredients
- 1 cup Mozzarella cheese
- ½ cup processed cheese I have used cheddar cheese
- 1 tablespoon green chillies finely chopped
- ½ cup bell pepper finely chopped
- ½ teaspoon salt to to taste
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon – red chilli flakes
- 2 tablespoon butter melted
- 2 tablespoon milk
- 6 slices bread
- 1 ¼ cup besan gram flour
- ¼ teaspoon thing
- ½ teaspoon salt or to taste
- ¾ cup water you might need less
- oil for frying
Method
- Take mozzarella cheese, processed cheese, bell pepper, green chilies, garlic powder, Italian seasoning, salt, chili flakes, and milk in a big bowl. Mix everything and keep the mixture aside.
- Take besan (gram flour), salt, and hing in a bowl. Mix.
- Now slowly add water and make a smooth, not too thick, not too thin consistency batter. Make sure the batter is lump free.
- Divide the cheese mixture into 3 parts.
- Take 2 bread slices; apply one part of the cheese chili mixture to one slice. Then cover it with another slice. Just slightly press the sandwich. Keep it aside.
- Make 2 more sandwiches similar way.
- Note - I have used big slices of bread. If you have small slices, divide the mixture into 4 parts and make 4 sandwiches.
- Now heat oil in a pan.
- Once the oil is hot, reduce the flame to medium.
- Dip the stuffed bread in the batter and Coat it evenly from all the sides with the besan batter. Be gentle with the sandwich. Take care not to keep the stuffed bread sandwich a long time in the gram flour batter as the bread can break.
- Carefully slide the bread into the hot oil.
- Fry on a medium flame till they are crisp and golden brown.
- Place them on kitchen paper towels so that excess oil is absorbed.
- Serve bread pakora hot with ketchup, green chutney, and hot masala chai
Nutrition
Notes
- These pakoras are best served hot instead of cold and they tend to get soggy afterward.
- While making the batter, add water slowly as we don't want the batter to be too runny. The consistency of the batter is very important to making good bread pakora. It should neither be too thick nor too thin.
- Coat the batter evenly all over the stuffed slices of bread so that they would be crispy all around.
- You can cut the bread slices into squares or halves before dipping them into the batter as well.
- Deep fry these triangularly shaped bread immediately after soaking in besan batter.
- To avoid oily pakoda, fry at medium heat in the oil. Do not fry on low heat as then the pakoda will absorb more oil. Frying on high heat will cook and brown the pakoda from the outside leaving the insides raw and uncooked.
- You can easily halve or double the recipe according to your needs.
- If you plan to make bread pakoda for morning breakfasts or evening snacks, then you can make the cheese chilli stuffing some hours or a day ahead and refrigerate it.
- I have used big slices of bread. If you are using small size bread slices, divide the mixture into 4 and make 4 pakodas.
Private Notes
Tried this recipe?
Let us know We would love to hear your thoughts! Please leave your comments, ratings, and any ideas or changes you think could help us make our recipes even better. Thank you for your feedback!Warm regards,
Dhwani.
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