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.
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.
Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.
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.