Bread Pakoda/ Bread Fritter

Bread Pakoda/ Bread Fritter

In Indian cuisine, a variety of pakoras is made with many vegetables like potatoes, onions, spinach, cauliflower. Paneer pakoras are very famous in Punjab. Punjabi's, in general, are very fond of different types of pakoras, they serve pakoras on every occasion.

During my long stay in Africa, this was one of the favourite dish amongst my African friends, those who were visiting me at my place. They have always admired this snack and were asking for the recipe. Many of them asked the same question, “what did I use for batter to cover the bread”, they thought I used eggs but they had no idea about, what else can be used because they hardly cook vegetarian meals. Some of my African colleague and friends were really interested in learning vegetarian dishes, some were trying my recipes in their homes and they were giving me feedback that they enjoyed it with their families.

When I talk about pakoras/pakodas in general, I feel like eating them, because of their awesome taste. I think, being Indian I love pakoras. In India, it is any time or every time snack. This snack goes very well with evening tea, or for any guest, for parties, functions or any other occasion to celebrate. In almost all Indian restaurants, either in India or abroad, some sorts of pakoras are definitely served as a starter.

For these pakoras old bread works well, because fresh and soft bread is difficult to handle when we dip in chickpeas batter. For Triangle shape, I sliced the bread into two pieces to give triangle shape. French loaf bread which is long and round can also be used to make these pakodas to get round shapes, as you can see in the picture above.

RECIPE

INGREDIENTS

• 8 bread slices
• 200 grams chickpeas/chana flour (besan)
• salt and chili powder to taste
• pinch soda-bi-crab
• 1 tbs coriander powder
• 1 tbs mango powder(optional)
• 1 tsp cumin seeds (jeera)
• oil for frying

METHOD

• Slice the bread in two pieces giving triangle shape or slice the bread using french loaf.
• Add all the spices in chick peas flour and make a thick paste using little water, add soda-bi-crab.
• Heat oil in a wok on a medium high flame.
• Dip and fold the bread slices in the batter from both sides and slip it into hot oil.
• Turn after 2-3 minutes, take it out on kitchen paper,when golden brown from both side.
• Serve hot with any chutney of taste.

Sixteen bread fritters can be made, which can be served to 6-8 people.

I am sending this recipe as my blog post entry for Funtastice Friday, and with Fabulous Friday, and with Food and Fitness Friday, and with Meatless Monday and with What you do this Weekend and with Awesome life Friday, and with hearth and soul blog hop, and with Tasty Tuesdays C.Kids party and with Tuesday Tutorials.and with My two favorite things on Thursday and Full plate Thursday and with Inspire me Monday with Joy,, and with No waste food challenge.