Spicy Bread Pakoras are great as an appetiser, finger food for any type of the gathering, and a tasty compliment for your afternoon tea.
- 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
- 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 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 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.