Bread Pakora | Bread Bajji
Bread pakora is a popular and easy Indian street-style evening snack recipe that can be made in less than 15 minutes. This pakora tastes best with hot tea (chai) or coffee.
Servings: 4
Calories: 146kcal
Ingredients
- 4 Bread slices
- ½ cup Chickpea flour or Besan
- 1 tablespoon Rice flour
- ½ teaspoon Cumin seeds
- ¼ teaspoon Asafoetida or Hing
- ½ teaspoon Red chile powder
- 1 inch Ginger, grated
- 1 Green chile, chopped finely
- ¼ teaspoon Garam masala powder
- Turmeric powder, a pinch (optional)
- 1 tablespoon Coriander leaves, finely chopped
- Salt, to taste
- ½ cup Water, approx
- Oil for frying
Instructions
- Cut each bread slice into two triangles, rectangles, or four squares. Any shape of your choice.4 Bread slices
Bread pakora recipe without stuffing
- Add besan or chickpea flour, rice flour, cumin seeds, asafoetida, red chile powder, ginger, green chili, garam masala powder, turmeric powder, and salt in a bowl and mix.½ cup Chickpea flour or Besan, 1 tablespoon Rice flour, ½ teaspoon Cumin seeds, ¼ teaspoon Asafoetida or Hing, ½ teaspoon Red chile powder, 1 inch Ginger, grated, 1 Green chile, chopped finely, ¼ teaspoon Garam masala powder, Turmeric powder, a pinch (optional), Salt, to taste
- Now add water and, using a whisk, mix to form a medium-thick and smooth batter. See that there are no lumps. Add coriander leaves at this point and mix. Taste the batter and adjust any seasoning accordingly.1 tablespoon Coriander leaves, finely chopped, ½ cup Water, approx
Making of crispy bread pakora
- Heat oil in a pan for frying. Atleast 40 % of the pan must be covered with oil.Oil for frying
- Once the oil is hot, dip each bread slice into the batter so that the bread slice is coated well and deep fry in medium flame until it becomes crisp and golden brown on both sides.
- Transfer it to a paper towel to absorb any excess oil.
- Repeat the process for the remaining bread slice.
- Serve hot with chutney or dipping sauces like garlic chutney, mint chutney, dates chutney, tomato dip, or tomato ketchup, and enjoy.
Notes
- The batter should not be runny or too thick. If it is thick, add more water; if it is runny, adjust by adding besan or gram flour. The batter should coat the bread slices nicely.
- See that the oil is not too hot or cold. If it's hot, then fritters will become dark brown; if it's cold, it will absorb excess oil.
- Instead of bread, you can use paneer to make paneer pakoda. Also, check out other pakora variations you can create using vegetables.
- You can also add ginger garlic paste instead of ginger.
- Asafoetida or hing aids in digestion. You can use carom seeds or ajwain instead.
- If you like spicy bread pakora, increase the amount of green chilies or red chile powder.
- For pan panfrying and air fryer bread pakora, read the instructions in the post above.
Nutrition
Calories: 146kcal | Carbohydrates: 24g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 439mg | Potassium: 186mg | Fiber: 3g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 2mg