10 days of Ramadan has already passed, and am yet away from the posting of delicious Iftar recipes here. If you have been through my earlier tamarind chutney recipe post, then you may know the reason of delayed blog posts in Ramadan this year. But, I promise to post some of the simple yet amazing Iftar snack here, In Shaa Allah.
What is Bread Pakora?
As the name says, bread pakora is a famous Indian street food you will find in most of the street sides tea stalls, eating joints or restaurants. It is essentially a fritter of cut bread slice dipped in besan (chickpea) batter to coat and then deep fried. Monsoons have a special connection to these hot crisp pakoras with chutney and a cup of hot tea or masala chai to munch on. It’s a Bliss! Some love to enjoy plain bread pakodas and some love the stuffed ones. For a plain version, simply dip the bread slices in besan batter and deep fry them. It is a quick way to make them. Don’t you think it is easy? Yes indeed, it is very easy to make. It is particularly prepared by sandwiching the filling in between the two bread slices. Then dip it into batter and deep fry it. The filling can be of paneer, potato, any one or mixed vegetables of your choice. Veggies can be green peas, mushrooms, carrots, beetroot, tofu, cheese and so on. You can also use chicken, mutton keema, eggs or just slather some coconut chutney, red or green chutney in between the slices and proceed. These pakoras are so crazy good that you will see people of every age enjoying them to the fullest. Pack them into the kid’s snack box or make them as an appetiser for any party. Or, simply grab a cup of hot tea and enjoy the pakoras with your family and friends over evening chit-o-chat or kitty parties. Today, I am sharing my recipe, how we make it at home. And I assure, you will seriously love this crunchy bread pakora recipe.
Making pakora without stuffing
Making plain bread pakora without stuffing is an extremely easy way. First, use your choice of bread, it can be white bread or brown bread and even multigrain bread. Now, cut the bread slices diagonally or into four triangles. Then, add, besan (gram flour), ajwain (carom seeds), coriander leaves, cumin seeds, turmeric powder, red chilli powder, chopped green chilies, juice of small lemon, a small pinch of hing (asafoetida) and mix. Gradually, add water and whisk well to make lump free batter. The batter consistency should be like a cream coating the back of a spoon. Next, heat oil in deep pan. Once the oil heats up, reduce the heat to medium. Then, dip each bread triangles into the batter and carefully slide it in hot oil. Fry them until golden and crisp. Take them out onto an absorbent tissue towel lined plate. Plain bread pakora is ready to serve with chutney and sauce.
Important Tips to make the best pakoras
Always, deep fry the pakoras on medium flame after the oil heats up well. Do not fry them in smoking hot oil on very high flame as it will burn the pakoras and batter will remain uncooked within. Adjust the spiciness of the potato stuffing to suit to your taste. Reduce the amount of chillies if you are planning to make it for kids. Skip garlic and onions if you want to make stuffing without them. Batter consistency should always be of medium thick cream consistency that coats the back of the ladle or spoon. For me, the ratio of gram flour to water to make bread pakora always works best with 1 cup of flour to ¾ cup of water. However, it also depends on thickness and quality of besan (flour). So, try to figure out the ratio if ⅔ cup of water or ¾ water goes well for you. If you are making plain bread pakoras without stuffing, then check for the mentioned ingredients above (step number 2) that needs to go in in the batter. Never ever over crowd the pan while frying bread pakoras or they all will stick together.
Serving Suggestions
The pakoras tastes super good with any of your favourite chutneys like green chutney or ketchup. Pair bread pakodas with spicy and tangy mint coriander chutney and sweet tamarind chutney, the combination is heaven, trust me! And do not forget to serve these along with a cup of garam chai or a cup of hot coffee.
How to make Bread Pakora - Step by Step
Preparation of potato stuffing
To begin with, first, heat 2 tbsp oil in pan. Once oil heats up, add mustard seeds, cumin seeds and allow them to crackle. (photo 1) Add 1 sprig of curry leaves and fry for few seconds. (photo 2) Then add, chopped onions and green chillies and fry until onions are soft and pink. (photo 3) Add 1 tsp of ginger paste and 1 tsp of garlic paste. Sauté for a minute or until raw smell goes off. (photo 4)
Then, add salt, ½ tsp turmeric powder, 1 tsp coriander powder and ¾ tsp garam masala powder. Sauté it, add 1 -2 tbsp of water to avoid burning of spices. (photo 5) Add boiled and mashed potatoes and mix well, cook for another minute. (photo 6) Finally, add chopped coriander leaves and mix well. (photo 7) Take it off the stove and cool. Potato stuffing is ready to use. (photo 8)
Making of Bread Pakora
Place one bread slice on plate or wooden pad, and spread potato stuffing evenly onto it. (photo 9) Take another bread slice and cover the stuffing. (photo 10) Now, either cut it once diagonally or cut it into 4 triangles. Repeat the same for remains slices. (photo 11) Meanwhile, heat enough oil in deep bottom pan. To prepare the batter, take besan or gram flour in a bowl. Add chilli powder, turmeric powder, pinch of asafoetida and salt, mix everything. (photo 12)
Gradually, add water to make and whisk well to make lump free batter. Consistency should be good enough to coat a back of spoon. (photo 13) Gently, lift the piece of stuffed bread and dip in a batter ensuring both the sides and edges also coats well. (photo 14) Note: Be sure not to leave stuffed in batter for long time as it makes the bread soggy and it might break. So it is always best to coat the stuffed bread one by one and too many at a time in batter. Carefully, slide the coated bread into hot oil. (photo 15) Deep fry them from both the sides on medium flame until golden and crisp. Take them out and place onto absorbent paper. (photo 16) Stuffed bread pakora is ready to serve. Enjoy hot pakoras with ketchup or chutney for your choice.
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