Bread pakoras are savoury deep-fried fritters that are a great addition to evening or weekend get-togethers. This popular Indian street food is relished over breakfast as well. As a matter of fact, bread pakoras and chai are a must-have combo during the monsoon season. While preparing at home, you can make a variation of this lip-smacking and energising dish by adding spicy mashed potato stuffing, paneer, onions, chopped cilantro, etc. Its crunchy texture and subtle flavours make this a much-loved appetiser and finger food across generations. Bread pakoras are best enjoyed with ketchup, sriracha, cilantro chutney, or mint cilantro chutney.
Packing this for work? Make sure you carry it in an insulated lunchbox.
Health Benefits
Ajwain, also known as Bishop’s weed or carom seeds, is rich in fibre, minerals, vitamins, and antioxidants. This herb has numerous health benefits and helps in curing indigestion and stomach ache. In addition, red chilies contain capsaicin that lowers blood pressure and cholesterol levels.
Ingredients
gram flour: 1 cup
carom seeds: 1/2 tsp
baking soda: 1 pinch
garam masala powder: 1/4 tsp
Red chili Powder: 1/2
salt to taste
Oil for deep-frying
water--as needed to make batter
bread slices
How To Make Bread Pakora
- Mix gram flour, ajwain seeds, baking soda, garam masala, red chilli powder, and salt in a medium bowl.
- Add ½ tsp oil and water and whisk well until the batter is smooth and there are no lumps.
- Cut the bread slices diagonally into halves.
- Dip each bread slice in the batter, coat evenly and lower gently into the hot oil.
- Heat the remaining oil at medium heat in a wok for deep frying.
- Fry the slices in batches at medium heat, turning them occasionally. Cook for 4–6 minutes or until crisp and golden brown.
- Remove the pakoras from the oil with a slotted spoon and place them on paper towels to drain excess oil. Serve hot.
Store the Bread Pakora in an insulated storage container, one that will keep food fresh and hot for a few hours.