Snacks Recipe

A Common Indian Appetizer: An Non-Stuffed Bread 'Pakora'

pakoraCome rainy season and I start pining for fried food. Only those who have relished eating bread pakoras with tea while it is pouring outside can know what it feels like. I am also quiet fond of them: I love both making and munching them. After all, I can make it any number of times to have that sweet aroma in my nostrils. Hot or cold, stuffed or plain, with or without sauce, I just like to have them. This is a simple recipe to make them. Try them once and you will fall in love with them forever.

Generally, these pakoras are stuffed with onions, red chilies, boiled potatoes, cheese, and other vegetables, this recipe is for bread pakoras without any stuffing. Try with them tomato sauce or green-chili sauce. Gulp them down with a hot cup of tea. All you have to worry is that you have fresh bread pieces and chickpea flour in your kitchen.

Half bowl chickpea flour

Salt to taste

5-6 slices of soft bread

Half tsp. red chili powder

Half tsp. coriander powder

Half tsp. cumin seeds

A few asafoedita seeds

Vegetable oil

  Take a bread slice and cut into two halves diagonally.

In the same way, cut diagonally other slices too.

Set them aside

In a bowl, take some chickpea flour.

Add salt, red chili powder, coriander powder, cumin and asafoedita seeds to the flour.

Mix well with a ladle.

Slowly pour some water over flour and start mixing.

Pour some more water and keep on mixing the batter until it becomes consistent and there are no lumps left.

Keep the batter somewhat thick; a thin batter will not stick to bread slices.

Keep it aside.

Heat vegetable oil in a skillet.

Wait until it becomes hot enough.

Now take a bread-slice and dip in chickpea batter prepared in above steps.

As the slice gets evenly coated with the batter, take it out.

Slid this slice gently in heated oil.

Reduce the flame to medium position.

After a minute, turn over the pakora and let it fry from the other side.

As the two sides get crisp, take the slice out of oil and keep it into an absorbent paper to remove excess oil.

Repeat steps to fry other pakoras too.

Serve with tomato sauce or mint chutney and a cup of tea.