Indian Bread Fry is one of those quick, satisfying snacks that hits the spot when you want something hot, savory, and a little crispy… but you don’t want to start a big cooking project. It’s made with everyday sandwich bread dipped into a spiced mixture, then pan-fried until golden and toasty on the outside, soft in the middle, and full of bold flavor in every bite.
This is the kind of recipe that works at weird times of day. Late breakfast. After-school snack. Light dinner with chai. And it’s easy to make with what you’ve already got—bread, a few spices, and a couple mix-ins.
It’s also one of those recipes that feels familiar fast. Once you make it once, you’ll remember it. And you’ll start tweaking it the next time without even thinking.
Why you’ll want this recipe
This isn’t just “fried bread.” It’s a real, craveable snack with good texture and big flavor, and it comes together fast.
Fast and pantry-friendly. If you have bread, you’re already halfway there. The rest is basic kitchen stuff.
Crispy edges, soft center. The outside turns golden and lightly crisp, while the inside stays tender and satisfying.
Spiced exactly how you like. Make it mild. Make it spicy. Add herbs. Add cheese. You’re in control.
Perfect for using up bread. Slightly stale bread actually works great here because it holds up better during dipping.
Easy to scale. Make two pieces for a snack or a whole batch for a group. No complicated math.
And if you’ve ever had a bread fry turn soggy or bland, don’t worry. This recipe is built to keep it crisp, seasoned, and balanced.
Frequently asked questions
What is Indian Bread Fry?
It’s a popular Indian-style snack where bread slices are dipped in a savory, spiced mixture and pan-fried until golden. Some versions use egg (like an “egg bread fry”), and some use gram flour (besan) for an eggless version. This post gives you both, because they’re both great.
Is this the same as bread pakora?
They’re cousins. Bread pakora is usually bread stuffed (often with spiced potato) and dipped in a thicker besan batter, then deep-fried. Bread fry is often a quicker, lighter pan-fried version with a thinner coating.
What bread works best?
Soft sandwich bread works, but slightly thicker slices are easier to handle. White, whole wheat, milk bread, and even brioche-style sandwich bread can work. If your bread is super thin and flimsy, it can tear during dipping.
Can I make it without eggs?
Yes. The eggless version uses besan (gram flour) and water (or yogurt) to make a savory batter that fries up beautifully.
Can I deep fry it?
You can, but it’s not required. Pan-frying uses less oil and still gives you a crisp, golden finish. If you deep fry, keep the batter slightly thicker so it clings well, and don’t overcrowd the pan.
How do I keep it from turning soggy?
Three things help the most:
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Use medium heat (too low = it sits in oil too long).
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Don’t soak the bread—quick dip only.
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Use a batter that’s not watery.
Can I prep it ahead?
You can prep the mix-ins (chop onion, herbs, chilies) and mix your spices ahead. But for best texture, dip and fry right before serving.
What do I serve with it?
Green chutney, ketchup, or a quick yogurt dip are classic. It’s also great with masala chai or coffee.
Ingredients
Here I explain the best ingredients for this Indian bread fry recipe, what each one does, and substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
This recipe includes two batter options:
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Egg bread fry (classic, quick, very flavorful)
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Eggless besan bread fry (great for vegetarian kitchens and still super crispy)
Bread
Sandwich bread
Use 8 slices for a solid batch. Slightly stale bread is a win here because it absorbs less oil and holds shape better. Fresh bread still works—just be gentle and keep your dip quick.
Thicker slices (optional)
Texas toast-style slices are sturdy and make flipping easier. If your bread is thin, keep the batter a touch thicker so it doesn’t soak through too fast.
For the egg batter (classic version)
Eggs
Eggs give you a rich coating that cooks quickly and clings well to bread. They also carry spices beautifully.
Onion
Finely chopped onion adds crunch and sweetness. Keep the pieces small so they stick to the bread and cook through.
Green chili
Adds heat and that fresh bite you want in Indian snacks. You can reduce it or leave it out.
Cilantro
Freshness matters here. Cilantro brightens the whole bite and balances the fried flavor.
Spices
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Red chili powder (heat and color)
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Turmeric (warm flavor, golden hue)
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Cumin (earthy depth)
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Garam masala (finishing warmth)
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Salt + black pepper (balance)
Ginger (optional)
A small amount of grated ginger makes the flavor pop, especially if you’re serving with chai.
For the eggless besan batter
Besan (gram flour)
This makes a crisp coating with that classic savory “pakora-style” flavor.
Rice flour (optional but helpful)
A tablespoon or two makes the coating crispier. Not required, but it’s a nice trick.
Yogurt or lemon juice (optional)
A little tang helps the batter taste lively and balances the spices.
Baking soda (optional)
A tiny pinch can make the coating slightly lighter. Don’t overdo it or you’ll taste it.
For frying
Oil
Use a neutral oil (vegetable, canola, sunflower). You’re not deep frying a full pot—this is more like shallow pan-frying, so you won’t need a lot.
Butter or ghee (optional)
A small spoon mixed into the oil adds flavor and helps browning. It’s not required, but it’s delicious.
Instructions
For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
This recipe moves fast once the pan is hot, so it helps to have everything ready before you start frying.
Step 1: Set up your station
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Set a plate next to the stove with paper towels (or a wire rack if you have one).
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Get your bread slices ready.
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Choose which batter you’re making (egg or eggless).
Step 2: Make the egg batter (classic bread fry)
In a mixing bowl, crack in the eggs and whisk until smooth.
Stir in:
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finely chopped onion
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green chili
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chopped cilantro
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spices and salt
The batter should look like a well-seasoned omelet mix—loose but not watery.
Tip: If your mix feels too thin, add a tablespoon of breadcrumbs or a spoon of besan to slightly thicken it. It helps the coating cling and reduces sogginess.
Step 3: OR make the eggless besan batter
In a bowl, whisk together:
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besan
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salt and spices
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optional rice flour
Slowly whisk in water until you get a smooth batter that’s similar to pancake batter. Not thick like dough. Not thin like soup.
If using yogurt, whisk it in first, then add water as needed.
Let the batter rest for 5 minutes. Besan hydrates and thickens a little as it sits.
Step 4: Heat the pan
Place a nonstick skillet or cast iron pan on the stove over medium heat.
Add oil for shallow frying. You want a thin layer that coats the pan well.
If you’re using butter or ghee, add a small amount once the oil is hot.
Step 5: Dip the bread
Dip one bread slice into the batter quickly:
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Coat both sides.
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Let excess drip off for a second.
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Move straight to the pan.
Don’t soak the bread. A quick dip is all you need. Soaking makes it heavy and more likely to tear.
Step 6: Fry until golden
Place the dipped bread into the hot pan.
Cook 2–3 minutes per side, flipping once, until both sides are golden brown and the coating is cooked through.
Adjust heat as you go:
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If it’s browning too fast, lower the heat slightly.
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If it’s taking forever and absorbing oil, raise the heat a little.
Step 7: Drain and finish
Move cooked pieces to your prepared plate or rack.
If you want, sprinkle with a tiny pinch of chaat masala or black salt while it’s hot. Optional, but it gives that classic street-snack vibe.
Serve immediately for best texture.
The key to perfect texture
Bread fry is simple, but texture is everything. Crisp edges and a cooked coating, without oiliness.
Here’s what makes that happen.
Use medium heat, not low
Low heat feels safer, but it makes the bread sit in oil longer. That’s how you get greasy bread fry. Medium heat cooks the coating quickly, sets the outside, and keeps the inside tender.
Keep the batter seasoned
Bread is bland on its own. The batter has to do the work. Taste your batter (yes, even the eggless one) and make sure it’s salty enough. If it tastes flat before cooking, it’ll taste flat after cooking.
Don’t overload the batter with big onion pieces
Finely chopped onion sticks better and cooks faster. Large chunks can fall off and burn in the oil.
Let excess drip off
Too much batter makes the coating thick and heavy. A quick dip and a brief drip gives you the right thin coating.
Bread choices and what they change
Different bread gives you different results, and it’s helpful to know what to expect.
White sandwich bread
Soft, classic, and fries quickly. Great if you like a tender center.
Whole wheat bread
Slightly sturdier with a nuttier flavor. It holds up well with the eggless besan batter.
Milk bread
Softer and a little sweet. Works well if you like a gentler spice level.
Thick-cut bread
Easiest to handle and flip. The coating stays on better, and the slice feels more filling.
If your bread is very fresh and soft, you can lightly toast it for 1–2 minutes first (just to dry the surface a little). It helps the coating stick and keeps the bread from collapsing.
Recipe tips
These are the small things that make the difference between “pretty good” and “make it again tomorrow.”
Use a wide bowl for dipping.
It makes coating the bread fast and clean.
Cook in batches.
Crowding drops the pan temperature and makes things oily.
Refresh the oil if it gets messy.
If onion bits burn in the pan, wipe it carefully and add fresh oil. Burnt bits can make the next batch taste bitter.
Want more crunch?
For the eggless batter, add 1–2 tablespoons rice flour. It makes a crispier shell.
Want it richer?
Add a spoon of butter or ghee to the frying oil. It adds flavor and deep golden color.
Keep it simple.
This recipe doesn’t need a long ingredient list. A few spices done well taste better than a dozen that fight each other.
Optional additions and variations
Cheese bread fry
Add a thin slice of cheese between two slices of bread to make a simple sandwich. Dip and fry as usual.
If you do this, press the edges lightly so the sandwich holds together. Keep heat medium so the cheese melts before the outside gets too dark.
Masala potato stuffed version
Mash boiled potatoes with:
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salt
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cumin
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chili powder
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chopped cilantro
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a squeeze of lemon
Spread it between two bread slices, dip, and fry.
This leans closer to bread pakora style, but it’s still easy and very filling.
Spicy street-style version
Add:
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a pinch of chaat masala in the batter
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extra green chili
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a pinch of black salt after frying
Serve with chopped onion and a squeeze of lemon.
Sweet-and-savory version
This one is subtle, not dessert-like:
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add a tiny pinch of cinnamon to the eggless batter
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keep the chili mild
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finish with a squeeze of lemon
It gives a warm, cozy note that works surprisingly well with chai.
Oven or air fryer option
This is called “bread fry” for a reason, but if you want a lighter method:
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Brush battered bread lightly with oil.
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Air fry at 375°F for 6–8 minutes, flipping halfway.
It won’t taste exactly the same as pan-frying, but it’s still tasty and crisp around the edges.
Storage and reheating
Bread fry is best right out of the pan. That crisp coating and soft center combo is the whole point.
But if you do have leftovers, you can still make them good again.
Refrigerator: Store in an airtight container for up to 2 days.
Reheat in a skillet:
Heat a dry skillet over medium, then reheat 1–2 minutes per side until warm and crisp again.
Reheat in an air fryer:
Air fry at 350°F for 3–5 minutes.
Microwave:
It’ll reheat, but it softens the coating. If crisp matters, skip the microwave.
(For storage language and reheating section style reference.)
What to serve with it
Bread fry pairs best with something fresh, tangy, or creamy on the side.
Try it with:
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green chutney (mint-cilantro style)
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ketchup (classic and simple)
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plain yogurt with salt and cumin
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a squeeze of lemon and sliced onions
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masala chai or coffee
If you’re making it for a light dinner, serve it with a simple cucumber salad or a bowl of tomato soup. It feels complete without being heavy.
Indian Bread Fry
Ingredients
FOR THE BREAD
- 8 slices sandwich bread white or whole wheat
OPTION 1: EGG BATTER (CLASSIC)
- 3 large eggs
- ½ small onion finely chopped
- 1 green chili finely chopped (optional)
- 3 tablespoons chopped cilantro
- ½ teaspoon salt plus more to taste
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon garam masala
- ¼ teaspoon black pepper
- ½ teaspoon grated ginger optional
- 1 –2 tablespoons breadcrumbs or besan optional, to thicken
OPTION 2: EGGLESS BESAN BATTER
- ¾ cup besan gram flour
- 1 –2 tablespoons rice flour optional, for crispiness
- ½ teaspoon salt plus more to taste
- ½ teaspoon red chili powder adjust to taste
- ¼ teaspoon turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon garam masala
- 2 tablespoons chopped cilantro
- ½ small onion finely chopped
- 1 green chili finely chopped (optional)
- ½ teaspoon lemon juice optional
- ¾ cup water add gradually, you may need slightly less or more
- Pinch baking soda optional
FOR FRYING
- 4 –6 tablespoons neutral oil for shallow frying
- 1 tablespoon butter or ghee optional
OPTIONAL FINISH
- chaat masala or black salt to sprinkle
- lemon wedges for serving
Instructions
- Set up a plate with paper towels (or a wire rack). Keep bread nearby.
- Egg batter: whisk eggs, then stir in onion, chili, cilantro, spices, and salt. If needed, add breadcrumbs/besan to slightly thicken.
- Eggless batter: whisk besan, spices, and salt. Add cilantro, onion, and chili. Slowly whisk in water until smooth and pancake-batter consistency. Rest 5 minutes.
- Heat a skillet over medium heat and add oil for shallow frying. Add butter/ghee if using.
- Dip bread quickly on both sides, let excess drip off, and place into the pan.
- Fry 2–3 minutes per side until golden and cooked through. Repeat in batches.
- Drain briefly, sprinkle with chaat masala (optional), and serve hot with chutney, ketchup, or yogurt.
Notes
