Bread Pakora is a classic Indian street food that is deep-fried in a light batter and can be served as a breakfast, snack or appetizer. It's a one-pan dish that you can make in just 15 minutes. It's super crispy on the outside and soft on the inside, and can be served with coriander chutney, tamarind chutney or tomato sauce. If you love Indian food, then this recipe is for you.
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Mix gram flour, green chillies, salt, red chilli powder, coriander seeds, garam masala, dry pomegranate seeds, carom seeds, garlic powder, dry fenugreek leaves, garlic powder, baking powder and baking soda in a large mixing bowl.
Add water gradually to the flour mix, and whisk the mixture until it forms a smooth batter.
Cut the bread slices in any shape you want.
Heat oil in a heavy-bottomed deep pan or kadhai on medium heat. To check if the oil is ready for frying, put a small piece of bread in it. It should immediately come to the surface.
Dip the slice of bread into the batter, then hold it straight for a second or two so that any excess batter drains off.
Carefully lower the bread into the oil and let it fry for a minute.
Flip the bread over with a large slotted spoon. Repeat this step 2 or 3 times until the bread is crispy and golden brown.
Once crisp, transfer the pakoras to an absorbent paper.
Serve hot with coriander or tamarind chutney.
The consistency of the batter should be thick enough to coat the bread slice.
You can cut your bread into squares, rectangles, stars, hearts and more with a handy cutter.
The oil should be on medium flame while frying the bread pakoras so that it is cooked nicely and adds a crispy texture to it.
Bread Pakoras can be served with coriander chutney, tamarind chutney, tomato sauce or any other dip of your choice.
How can I make Bread Pakora gluten-free?
To make Bread Pakora gluten-free, you can substitute regular bread with gluten-free bread. Additionally, ensure that the gram flour (besan) you use is certified gluten-free. This way, you can enjoy this delicious Indian street food without gluten.
What are some good dipping sauces to serve with Bread Pakora?
Bread Pakora pairs wonderfully with a variety of dipping sauces. Traditional options include coriander chutney and tamarind chutney. You can also serve it with tomato sauce or even yogurt for a cooling effect. Experiment with different sauces to find your favorite combination!
How do I store leftover Bread Pakora?
To store leftover Bread Pakora, let them cool completely and then place them in an airtight container. You can keep them in the refrigerator for up to 2 days. To reheat, place them in an oven or air fryer to regain their crispiness instead of using a microwave.
Can I add vegetables to the Bread Pakora filling?
Absolutely! You can enhance your Bread Pakora by adding vegetables like mashed potatoes, spinach, or even paneer to the filling before dipping it in the batter. This not only adds flavor but also increases the nutritional value of the dish.
What is the best oil for frying Bread Pakora?
For frying Bread Pakora, it's best to use oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These oils will help achieve that perfect crispy texture without burning during the frying process.
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