Thursday, 26 September 2013

Bread Pakora

 Bread Pakora is a comfort food for me, it can be a good snack and it also makes a great appetizer and a small lunch. I remember as a child me and my brother used to eat it from a vendor outside our school.
Most of the time I make it either with brown toast bread or leftover bread, the sort of bread we use to make Bruchetta.


Ingredients (4 people)
    • 1 cup of chicpea flour (besan)
    • 3/4 to 1 cup of water
    • ½ tsp salt or to taste
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric powder
    • 1 green chilly, finely chopped
    • handful of fresh coriander, chopped
    • 1 tsp of cumin seeds
    • 1 pinch of backing powder
    • 1 pinch of asatofedita
Method:
    1. Make the batter using about 3/4 to 1 cup of water mixing it with a hand beater and making it into a fine paste. The consistency will be between pancake and Waffel mix, so not too runny and not too thick. Keep the batter aside for about 10-15 minutes.
    2. Slice the bread if you are taking a loaf or as earlier mentioned you can either take white or even brown toast bread. Actually back home you get it made from toast bread only. But since we get so many types of bread here, so you can be creative.
    3. Heat a flat pan or a heavy bottom non stick pan.
    4. Smear about a teaspoon of Ghee/oil on the pan.
    5. Dunk a slice of bread into the batter and put about 2-3 on the pan according to the size of the pan.
    6. Let it cook for about 3-4 minutes. Turn the bread pakora to the other side and again smear some ghee on the edges. Cook it further for 3-4 minutes.
    7. Serve hot with ketchup, chutney or even a small salad.
    8. TIP: Actually you can reduce the water and also add a beated egg to the batter, this way it goes in the direction of an omelette and more proteins for you, but I am not a big egg fan.
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