Crispy Spiced Bread and Potato Fritters Recipe

I’ve made potato pakoras too many times, especially during the rainy season, but now I wanted to try something different, so I made these spiced bread and potato fritters. 

I only used the same ingredients that were already available, like potato, bread, tomato, chili, and some other spices.

They turned out crispy on the outside, soft on the inside, and the taste was a combination of spicy, salty, and just a little bit sweet.

Ingredients

For the fritters:

• 1 large potato
• 3 slices white bread
• 1 teaspoon cornflour
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1.5 pinches turmeric powder
• 2 pinches black pepper
• Half a tomato, finely chopped
• 1 green chili, finely chopped
• 2 to 3 fresh cilantro leaves, finely chopped
• Salt to taste
• 60 to 70 grams oil for frying

For the tomato chutney:

• 2 tomatoes
• 4 to 5 dried red chilies
• A little garlic
• Salt to taste

Making the Fritters

Boil the Potato First

Boil the potato whole with the skin on; the skin keeps it from soaking up too much water while it cooks. 

Once it’s done, set it aside to cool before you peel it. 

Don’t mash it while it’s still hot because it gets sticky and really hard to work with; meanwhile, follow the next step.

Chop the Vegetables and Keep the Spices Ready

While the potato cools, finely chop the tomato, green chili, and cilantro; also keep the dry spices close so you’re not looking for things when it’s time to mix.

Soak the Bread and Squeeze It Out

Dip the three bread slices in water for just a few seconds each, then take them out and squeeze the water out properly with your hands.

Then break them into small pieces in your mixing bowl. 

You want the bread damp but not soaking wet, because if there’s too much water in it, the dough won’t hold its shape when you fry it.

Mix Everything Into One Dough

Add the cooled, peeled potato into the bowl with the bread, then add all the spices, the tomato, green chili, and cilantro. 

Mix it first with a spoon, then knead it with your hands until everything comes together into one smooth dough with no separate chunks of bread or potato.

Shape Them Into Small Flat Rounds

Pinch off a small amount of dough, roll it into a ball, and press it flat with your fingers. 

Then press a fork down on top to leave marks; the fork texture will crisp up when you fry it. 

You can also roll portions of dough into short cylinders, cut them into pieces, and press each one flat with the fork. 

Either way works; just keep going until all the dough is shaped.

Fry Until Golden

Heat the oil in a pan on medium heat, and to check if it’s ready, drop a small piece of dough in. 

It should sizzle and come up to the surface in a few seconds. If it sinks and sits there, the oil needs more time. 

If it browns too fast, turn the heat down a little because you want the inside to cook through, not just the outside to color.

Add the pieces into the oil without crowding and let them fry until the bottom is golden brown, then flip. 

Each batch takes around 4 to 5 minutes. 

Take them out when both sides are evenly golden, and they will be ready to eat.

Make Tomato Chutney (It’s Optional)

I made this chutney in the morning to eat with rice, but I tried it with these fritters, and it was really nice too. 

If you want to try, just grind two tomatoes, four to five dried red chilies, a little garlic, and some salt into a smooth paste; that’s it- you don’t need to cook it. 

It has a nice sharpness to it that goes well with the fried fritters. I used four chilies for a good amount of heat, and tomato sauce is also good.

What to Eat These With

The natural pairing that I like is a cup of strong tea or coffee, especially if you’re making these on a rainy evening. 

But if you want something cold, you can make a mango avocado banana smoothie; it’s a nice sweet contrast to the spice. 

And if you’re making these for guests, just put the fritters on a plate with the chutney in the middle and some raw sliced onion on the side.

For another fried snack, you can learn how to make a bottle gourd balls recipe and eat them. When they’re fried, they taste good too, or if you want, you can make the complete dinner recipe.

What These Taste Like

When I took the first bite, I noticed the spice hits, then the saltiness, and then, in some bites, very little sweetness from the tomato that was mixed into the dough.

Plus, it was crunchy on the outside and very soft, kinda undercooked, on the inside.

However, because the tomato pieces end up scattered throughout, you won’t get that sweetness in every bite, just every now and then, so each bite will feel a little different.

These are more filling than a batter-coated fritter because of how much potato goes into them, so a few pieces are enough for a proper snack.

Ingredients Substitute:

• Cornflour: you can have a teaspoon of plain flour instead; the fritters won’t be quite as crispy on the outside, but they’ll still hold their shape.
• Fresh cilantro: You can leave it out completely or use a little fresh mint instead; two to three leaves is a small amount anyway, mostly for aroma.
• Green chili: Add a little extra red chili powder to the dough instead; you’ll get the same heat, but a little different flavor.
• Tomato too watery: Squeeze some of the juice out before chopping so the dough doesn’t get too wet and soft.

Variations You can Try 

• Add cheese: A tablespoon of grated cheddar mixed into the dough before shaping gives you a richer, creamier inside; it’ll pair well with the spice.
• Bake them: Brush with oil and bake at 400°F (200°C) for 18 to 20 minutes, flipping halfway. They won’t be as golden as frying, but it’s much less oily.
• Make them smaller: Smaller balls without pressing flat will give you more crispiness compared to the soft inside, plus they also fry faster, around 3 minutes per batch.
• Different chutney: Mint chutney is fresher and cooler if the spice level of the tomato chutney is too much. And plain ketchup also works if that’s what you have.

Questions

How to stop pieces falling apart in the oil?

It happens when you don’t squeeze your bread dry enough so there’s too much moisture in the dough, or the oil isn’t hot enough, and the pieces absorb oil before a crust can form. 

Squeeze the bread properly before breaking it up and always test the oil temperature with a small piece first.

How do I fix it when the outside is golden but the inside is still raw and soft?

Don’t make the oil too hot; you should lower the heat and give them the full 4 to 5 minutes per side. 

High heat browns the surface fast, but the inside needs time to cook through.

How long does the chutney keep and can I store the leftover fritters?

You can keep the chutney in the fridge for two to three days in a sealed container; add a little water if it gets too thick. 

But these fritters are best eaten the same day; they’ll get soft by the next day, even after reheating, and the same crispiness won’t come back.

Can I shape these and fry them later?

You can keep the shaped pieces covered in the fridge for a few hours. 

But don’t leave them uncooked overnight, though, because the tomato will release moisture into the dough and they will get too soft.