Bread 65 - Leftover Bread Makeover

Trim the edges of the bread slices and cut each slice into 4 small squares. Set aside.

In a mixing bowl, combine all-purpose flour, cornflour, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, garam masala, salt, and tomato ketchup.

Gradually add water while whisking until you get a smooth, flowing batter that coats the bread evenly.

Taste and adjust the seasoning if needed.

Heat oil in a deep pan over medium-high heat. To check if the oil is ready, drop a little batter into it—if it sizzles and floats to the top without burning, it's good to go.

Dip each bread piece into the batter, ensuring an even coat, and carefully place them in the hot oil in batches.

Let them fry undisturbed for the first few minutes, then flip and fry until they turn golden brown and crispy.

Remove using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.

In a separate pan, heat 2 tbsp oil over medium heat.

Add cumin seeds and let them splutter.

Add chopped garlic and sauté until fragrant.

Toss in the chopped chilies and curry leaves, sautéing for a few seconds until aromatic.

Stir in the tomato ketchup and mix well for a few seconds.

Pour in ½ cup water and bring the sauce to a gentle boil, stirring continuously.

Add the fried bread cubes to the sauce and toss quickly to coat them evenly. Let it simmer for a minute, ensuring the bread absorbs the flavors but remains crispy.

Turn off the heat before the sauce fully thickens, as it will continue to thicken slightly upon cooling.

Garnish with fresh coriander and serve immediately.

Enjoy Bread 65 as a quick snack or party appetizer.