Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment for your afternoon tea.
- 4 slices white firm bread
- 1 cup besan gram flour
- 1 tbsp rice flour
- 1 tsp salt
- 1/8 tsp asafetide hing
- 1 tsp cumin seeds jeera
- 2 tbsp green finely chopped
- 1/4 cup cilantro finely choppes hara dhania
- 1/2 cup water little more or less use as needed
- 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 1 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 Bread 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 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.
Tried this recipe?Let us know how it was!