Monsoon Delights: Crispy Bread Pakoda Recipe for Rainy Days

As the raindrops dance outside and the earth gets a refreshing makeover, there's nothing quite like indulging in delicious comfort food during the monsoons. One such iconic treat that perfectly complements the rainy weather is the crispy and flavorful Bread Pakoda. In this blog post, we're excited to share our special recipe for Bread Pakoda that's sure to elevate your monsoon snacking experience.

Ingredients:

Slices of bread
1 Cup Besan (chickpea flour)
2 Tablespoons Rice flour
Salt - to taste
½ Teaspoon Red chili powder
¼ Teaspoon Turmeric powder
½ Teaspoon Garam masala
A Pinch Baking soda
Water - as needed
Cooking oil
Boiled and sliced Potatoes
Finely chopped Green chilies
Fresh coriander leaves
Chaat masala

Making bread pakora:-

Firstly, take a 2 bread slices, spread chutney on one slices and tomato ketchup on another slices.

Spread masala on one slices and join two slices. Cut into two parts and keep it aside.

For sandwich bread pakora, cut bread into round shape and remove its sides.

Spread green chutney on one round bread and close it with second bread slices. Then spread masala on upper and lower part of bread sandwich (refer video).

Now, Set oil on medium heat for deep frying, whisk the batter once again and add hot and baking soda in it. Mix well.

Coat the bread pakora with besan batter.

Add coated pakora in hot oil for deep frying, deep fry in hot oil on medium-high flame until the patties take their shape, further lower down the heat and fry until they are crispy & golden brown in color.

Now drain off over wire rack and fry all pakora into same way.

Enjoy bread pakora with fried chilli and chutneys.

INSTRUCTIONS -

In a mixing bowl, mix gram flour (besan), rice flour, cooking soda, asafoetida, ajwain (if adding), chilli powder, ghee and salt with water to make a batter. Let the batter be thick but the consistency should be enough to easily spread, coat the bread slices. So adjust the consistency accordingly.

I used instant bajji mix my MIL brought. So colour may vary from above. Cut off the edges of the bread and I cut them into triangles as shown in the picture. The way you cut is your choice according to your choice of shape. Mean while heat oil.cut, dip

Dip each piece of bread in the batter and fry in hot oil. Cook both sides over medium flame. For each batch, while dropping the pakoras, keep the flame high.fry

Fry both sides until golden in colour and drain in paper towel.

Bread Pakora Recipe is one of the famous North Indian snack food. It is made with spicy masala blended with potatoes and coated with gram flour and deep fried.

You might think potato pakoda will absorb a lot of oil and is not good for health. Then you are wrong, gram flour when coat well gets cooked and not allow oil to get absorbed. If you move towards the streets of Mumbai or visit Shirdi temple you will find many tiffin centers with this recipe.

In simple words, Bread Pakora recipe would be best during rainy seasons or with tea. Your children like to have a bite as it’s crunchy outside and soft and spicy inside. It’s a kind of pav bhaji but coated with gram flour and deep fried.

Step 1. Make batter- Mix all the ingredients for batter and make a smooth batter. Keep the batter aside.

Step 2. Deep fry– Heat oil in an open-faced wok or pan. Make sure to keep the heat on medium. Cut the bread slices into halves or triangle shape. Coat one slice at a time in the batter from all sides. Depp fry in medium hot oil until golden and crispy from both sides. Drain on a paper towel.

Step 3- Repeat – Repeat the same procedure as in step 2 to make the rest of the bread pakora

Serving Suggestions and Variations

Serve the bread pakora with chai and mint chutney or ketchup. For a variation, you can also add some chopped onions in the batter.