Bread Pakoras
October 20th, 2007 filed under Appetizers, Vegan
Spicy hot bread pakoras are great as an appetizer, finger food for any type of the gathering, and a tasty compliment for your afternoon tea.
Make 12 pieces.
Ingredients:
- 4 slices of firm white bread
- 1 cup gram flour (besan)
- 1 tablespoon rice flour
- 1 teaspoon salt
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds (jeera)
- 2 finely chopped green chilies
- 1/4 cup chopped cilantro (green coriander)
- 1/2 cup + 2 tablespoons of water
- Oil to fry
Method:
- Remove the crust from all sides of the bread.
- Slice the bread lengthwise into 3 equal parts.
- Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
- Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
- Next, add the green chilies and cilantro. Mix well.
- Heat the oil in a frying pan on medium high heat.
- Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
- Dip the bread slices in the batter one at a time and slowley drop into the frying pan.
- Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
- Turn them occasionally. Fry the pakoras until both sides are golden-brown.
- Repeat this process. The crispy, delicious pakoras are ready to serve.
Tips:
- If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.
- You may have to adjust the heat as needed while cooking.
Variations:
Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.
Serving suggestions:
- The bread pakoras are best when dipped with a fresh cilantro chutney or tamarind chutney.
- Pakoras taste best when they are served hot.
- Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
i have just started to learn how to cook….since i m getting married soon….and i am soooo thankful to you for such great recepies…..i love the most is that you expain each and every step very nicely….thank you.
Namstey Manjula Aunty,
I have followed many of your receipes rajam, black-eyed beans salad (Lobhia). I am expecting a child so i need your guidance if you can suggest some nutrious but delicious recepies and i have sabudana at home what i can prepare with it preferably some snack and secondly whenever i am preparing aloo-methi some how its becoming bitter in taste can you suggest me something for it as i love methi and i am looking for sarsoo ka saag receipe also if u can pls. post it on your website.
Bye and Take care
Thanks & Regards
Pragya
Namaste mam, I must really thank my best friend Devi who is living in london for introducing your website to me.Iam pleased with your cooking instructions.Thanks a lot for teaching us.
Great place to look for recipes. I am so inspired to cook now!!
I tried your bread pakoras for tea time snack. It was yum yum…… was so quick. thanks for the recipe.
Hello Aunty , Tried your Pakoras day before,Turned awesome and I served it with chutney and sprinkled little Chat Masala.Thanks for this simple yet delicious snack.
Thank you Manjula aunty. I just tried this recipe today and it turned out really tasty! I’ve also tried your other recipes including the kulfi and the green chilli pickle.
Thank you once again.
Is there a substitute I can use for rice flour?
Hi Samira, do without rice flour.
oh I’m sorry, I just noticed that the recipe is already written under chutneys. thanks.
thanks a lot for your great recipes, I am from Saudi Arabia and since I was a child I love Indian vegetarian food, especially Pakora, Chole and Nan. Could you please write me the recipe of Cilantro Chutney I would appreciate it. thank you. Regards, Mohammed from Saudi Arabia.