Bread Pakora

Like pakoras – a bread pakora is fried deliciousness!

Depending on where in the country you are they’re either called bread pakora or besan toast. I’m tempted to be lame and do the,”If a rose were called by any other name….”. I shall, however, refrain and just say regardless of the name – YUM!

Whether grabbing a few bread pakoras from a roadside stand or making them at home, they are an awesome winter treat. A fresh, piping hot bread pakora, masala chai, and a side of hot sauce. It’s the best part of early mornings during the winter. Punjab and Delhi get insanely foggy during the winter. And to no surprise, the weather is cool and somewhat perfect for prancing about the country. It was standard fare to have guests visit during the winters, and of course, everyone wants to do the trek from Delhi to Agra. So you’d hop in the car around 6 am, stop at a dhaba around 9-ish for chai and bread pakoras. Reach the Taj by noon, potter about and head home by evening, making sure to stop at a different dhaba for a different treat.

This recipe is shockingly easy to make and sure to quickly become one of your favorites. The nice thing about it is that it’s very similar to the recipe for pakoras, so you can always make a number of different items.

Try these brunch favorites:

Bread Pakora

Course: Breakfast, Main Courses, Brunch, SnacksCuisine: PunjabiDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

40

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 1/4 cup besan

• 1 tbsp chili flakes

• 2 tbsp cumin seeds, ground

• 1 tbsp coriander seeds, ground

• Salt, to taste

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 2 1/4 cup water

• 1/2 medium-sized onion, diced

• 2 tbsp ginger, finely minced

• 1/3 bunch cilantro, chopped

• 1 serrano pepper, diced

• Oil for frying

• 8 slices of white bread

Equipment/Specialty Items

• BesanBesan
• Cumin SeedsCumin Seeds
• Coriander SeedsCoriander Seeds

Directions

• Mix besan, chili flakes, cumin, coriander seeds, salt, baking soda, and baking powder in medium mixing bowl.
• Add in water and whisk till smooth.
• Mix in onion, ginger, cilantro, and serrano pepper.
• Heat oil in a nonstick pot over medium heat, until lightly smoking. You want about 3 inches of oil in the pot.
• Batter bread and put 1-2 slices into the hot oil at a time.
• Cook for 2 minutes on each side, or until crispy on both sides. Be careful to not let your oil get too hot or cold, this will result in your batter remaining gooey or burnt.
• Serve hot. Accompanies well with sweet chili sauce or ketchup.

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