Bread Pakora Chaat – From The Streets Of Delhi

Bread Pakora Chaat – From The Streets Of Delhi

North India, primarily Delhi is always known for its wide range of delicacies from architecture to food. A Delhi street food can beat any cuisine across the globe. One among them is a very popular Bread Pakora Chaat that will surely steal your heart. 

This recipe is enjoyed by people throughout the day. There is no specific time of the day to have it. And the special green chutney gives it a tangy twist. Some enjoy it for breakfast while some like it for the evening snacks. It is a heart fulfilling dish for everyone. It may look a bit greasy, but with chat style added on the pakoras give it a special twist. 

Just like other street food, this chat also has its uniqueness and that varies from vendor to vendor. Each vendor adds their special ingredient that makes the chaat more tasty and unique. The film “Band Baaja Baaraat” portrays Delhite’s love for pakora. 

Now, you may wonder how you taste that outside Delhi. That is surely not a problem. We are here with the complete recipe of Bread Pakora Chaat that serves 2 people. So let’s get started. 


  1. Bread slices: use 3 slices of bread cut into halves. 
  2. Potatoes: has to be pre-boiled and then smashed or grated. 
  3. 1 tsp of Red chili powder, 2 – 3 tsp of salt, coriander powder, and garam masala for the potato filling. 
  4. Lemon juice: 1 to 2 tsp (required for the green chutney and for the bread stuffing). 
  5. Green chutney. 
  6. Sweet chutney
  7. Finely chopped onions. 
  8. Cilantro (Coriander)  leaves for garnishing. 


The process includes preparing the bread pakoras first and then making the chaat. This recipe serves 2 people and the total preparation time is approximately 25 minutes of which 20 mins is the cooking time and 5 minutes for assembling and garnishing. To draw out the best flavors from the recipe serve it immediately with hot chai. 

Step 1:

The first step is the preparation of the bread pakora. Just make sure while making the bread pakora do not add the green chutney inside the bread pakora and also add 1 tsp of lemon juice in the potato filling of your bread pakora. That will add a tangy flavor to your pakora. 

Step 2:

The second step is cooling your pakoras. Place your bread pakoras on a tissue and gently press them. That will bring out the excess oil. Then place them on any steel rack to cool them down. This will prevent your pakoras from getting soggy.

Step 3:

In the third step, cut your pakoras into small pieces and place them on your serving plate. This is optional. You can also keep the bread in a triangular shape (cut end to end) or make small pieces as per preference.

Step 4:

The fourth and final step is making the chat. Sprinkle chaat masala from the top. Add chopped onions and green chutney. Finally, drizzle some sweet chutney from the top known as Saunth.  You may add some sev on top to have a more crunchiness.

Just four steps and your Bread Pakora Chaat is ready. Serve it immediately with a cup of hot chai!

Delhite's Favourite Bread Pakora Chaat At A Glance

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Bread Pakora Chaat 

Bread Pakora Chaat is a portion of widely popular street food in North India, specifically in Delhi. This dish is had by many Delhites in breakfast as well as for evening snacks. Though for weight conscious people this may look a bit oily, but when had as a chaat this gives a completely different dimension to street food. 


Cooking Time 

20 Minutes

Garnishing Time 

5 Minutes

Total Time 

25 Minutes


Street Food, Breakfast / Snacks




  • 3 slices of bread cut into halves.

  • 4 potatoes pre-boiled and smashed.

  • 1 – 2 tsp of lemon juice. 

  • 1 tsp of red chili and coriander powder.

  • 2 – 3 tsp of salt.

  • ½ tsp of garam masala.

  • 5 – 6 tsp of green chutney.

  • 3 – 4 tsp of sweet chutney.

  • Cilantro (coriander) leaves for garnish (optional).


  • Prepare the bread pakoras. Avoid using the green chutney within the pakoras and add 1 tsp of lemon juice.

  • Soak out excess oil from the pakoras and cool them.

  • Cut the pakoras into small pieces (optional) and arrange them on the plates.

  • Sprinkle chaat masala from the top. Then add 2-3 tsp of green chutney (optional) and finally add 1-2 tsp of sweet chutney from the top. Add sev on top for crunchiness (optional).

  • Serve immediately with hot chai.

We hope you will love the recipe. Let us know your thoughts in the comment section below.

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Donna Hussain

Everything that makes you lucrative about food and travel is the magic of Donna Hussain who has continued to influence us by her knowledgeable and quirky articles on travel, tour, and food.

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