What is Bread Pakora?
Pakora = chickpea battered and fried snack
Timmi’s Tips and Tricks
- When frying, make sure the oil is hot. You can test this by dropping a small piece of the batter into the oil. If it rises up quickly, the oil is ready to fry. If it lingers at the bottom before rising up, the oil needs to be heated for longer. Underheated oil can result in overly oily pakoras.
- This pakora batter can be used for making a pakora out of anything. The thickness of the batter may need to be adjusted though to make sure the batter actually adheres to whatever you’re pakora-fying.
- oil to fry bread sliced
- 1 cup besan gram flour
- 1/3 tsp garlic minced
- 3/4 tsp ajwain carom seeds
- 1 tsp salt
- 1/2 tsp red chili powder
- 1 cup water
- 1 large potato boiled and mashed
- 1/2 tsp salt
- 1/4 tsp red chili powder
- 1/2 tsp sukha dhaniya dry coriander powder
- 1/2 tsp chaat masala
- Combine batter ingredients and mix well. Ensure no lumps remain.
- If you’re making a stuffed bread pakora, mix together stuffing ingredients. Sandwich some filling between two slices of bread.
- Heat up a kadai or wok with frying oil on medium-high.
- Dunk bread into the batter to coat on all sides. If making plain bread pakora, dunk a slice of bread. If making stuffed bread pakora, dunk the sandwiches from the previous step.
- Once the bread is coated, carefully drop it into the hot frying oil.
- Allow the bottom side to cook, then flip the pakora to cook the other side as well.
- Once the pakora is golden brown and cooked through, take it out of the kadai and place on a paper towel-lined plate to allow any remaining oil to come off.
- Garnish with chaat masala and eat as is or with the chutney or sauce of your choice!
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