Bread Pakora, Indian Snack
by Tarla Dalal
bread pakora recipe | quick bread pakora without aloo | Punjabi bread pakora | with 15 amazing images.
The bread pakora is quite easy to make too, as it uses just common ingredients. The sliced bread is dipped in a batter of besan and rice flour perked up with a dash of spices, and deep-fried till perfectly crisp.
Don’t mistaken this bread pakora recipe as the one in which two slices are stuffed with an aloo mixture (bread pakora with aloo stuffing), coated in besan and then fried. This bread pakora recipe is a quick and easy unique quick evening snack that tastes amazing with a cup of hot beverage.
Tasty and crispy, this quick bread pakora without aloo is one of the most famous tea-time snacks in India. It is often sold by roadside vendors, and sells like a rage in the winter months!
Notes on bread pakora recipe. 1. Cut each bread slice into 4 equal pieces using a sharp knife. You will get 24 bread pieces in all. Keep aside. 2. In a deep bowl, take besan. This is the most popular flour used to make varieties of pakoda recipes. 3. Then add rice flour which provides a very nice crispy texture to the bread pakodas on frying. 4. Add approx. ¾ cup of water. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again. 5. Using a whisk, mix well to make a batter. The batter must be lump-free. In case, you find it lumpy then use a hand blender to mix it well. 6. Always drop the bread slices to be fried from the sides of the pan or else you will be splattered with hot oil.
With the mild spiciness of green chillies and the appetising aroma of coriander, the Punjabi bread pakora is truly an irresistible snack. It is much-loved by kids too, and can be served as an after school treat.
You can also try other snacks like the Oats Bhel or Paneer Nuggets.
Learn to bread pakora recipe | quick bread pakora without aloo | Punjabi bread pakora | with step by step photos.
Bread Pakora, Indian Snack recipe - How to make Bread Pakora, Indian Snack
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For Bread Pakora
6 bread slices
3/4 cup besan (bengal gram flour)
1 tbsp rice flour (chawal ka atta)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
1/4 cup finely chopped coriander (dhania)
oil for deep-frying
For Serving With Bread Pakora
tomato ketchup
green chutney
For bread pakora
- For bread pakora
- To make {span class="bold1"}bread pakora{/span}, cut each bread slice into 4 equal pieces using a sharp knife. You will get 24 bread pieces in all. Keep aside.
- Combine all the ingredients, except the bread pieces and coriander in a deep bowl along with approx. ¾ cup of water and whisk well.
- Add the coriander and mix well.
- Heat the oil in a deep non-stick pan, dip one bread piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 5 to 6 pieces at a time.
- Repeat step 4 to deep-fry more {span class="bold1"}bread pakora{/span}.
- Serve {span class="bold1"}bread pakora{/span} immediately with tomato ketchup and green chutney.
Bread Pakora, Indian Snack Recipe Video by Tarla Dalal
Method of bread pakora
- Don’t mistaken this bread pakora recipe as the one in which two slices are stuffed with an aloo mixture, coated in besan and then fried. This is a quick and easy unique evening snack that tastes amazing with a cup of hot beverage.
- Cut each bread slice into 4 equal pieces using a sharp knife. You will get 24 bread pieces in all. Keep aside. We have used white bread for making the bread pakora recipe.
- In a deep bowl, take besan. This is the most popular flour used to make varieties of pakoda recipes.
- Then add rice flour which provides a very nice crispy texture to the bread pakodas on frying.
- Now add cumin seeds. Alternatively, you can also add carom seeds. They provide a very nice flavour to the batter.
- Furthermore, add asafoetida which aids in digestion.
- Now add chopped green chillies and chilli powder. This can be adjusted as per your preference.
- Turmeric powder gives a beautiful color to the batter. For seasoning add salt.
- Add approx. ¾ cup of water. If you mistakenly add more water & the pakora batter has turned runny then add besan or sooji to thicken the batter again.
- Using a whisk, mix well to make a batter. The batter must be lump-free. In case, you find it lumpy then use a hand blender to mix it well.
- Add the coriander and mix well. The batter should not be very thick or very runny. It should have the consistency to coat the bread slice properly.
- Heat the oil in a deep non-stick pan, dip one bread piece at a time in the batter and deep-fry on a medium flame. Always drop the bread slices to be fried from the sides of the pan or else you will be splattered with hot oil.
- Fry till it turns crisp and golden brown in colour from both the sides. Keep turning them at regular intervals.
-
Drain bread pakora | quick bread pakora without aloo | Punjabi bread pakora | on an absorbent paper. You can deep-fry 5 to 6 pieces at a time.
- Repeat step 4 to deep-fry more bread pakoras | quick bread pakora without aloo | Punjabi bread pakora |
- Serve immediately with tomato ketchup and green chutney. They are usually enjoyed in rainy season. Garma garam bread pakora also taste nice with sweet chutney.
Tips for bread pakora
-
Cut each bread slice into 4 equal pieces using a sharp knife. You will get 24 bread pieces in all. Keep aside.
-
In a deep bowl, take besan. This is the most popular flour used to make varieties of pakoda recipes.
-
Then add rice flour which provides a very nice crispy texture to the bread pakodas on frying.
-
Add approx. ¾ cup of water. If you mistakenly add more water and the pakora batter has turned runny then add besan or sooji to thicken the batter again.
-
Using a whisk, mix well to make a batter. The batter must be lump-free. In case, you find it lumpy then use a hand blender to mix it well.
-
Always drop the bread slices to be fried from the sides of the pan or else you will be splattered with hot oil.
| Energy | 177 cal |
| Protein | 4.3 g |
| Carbohydrates | 19.1 g |
| Fiber | 2 g |
| Fat | 9.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 160.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 1.9 mg |
| Folic Acid | 19.2 mcg |
| Calcium | 11.3 mg |
| Iron | 0.9 mg |
| Magnesium | 17.9 mg |
| Phosphorus | 43.8 mg |
| Sodium | 9.7 mg |
| Potassium | 93.7 mg |
| Zinc | 0.2 mg |
This bread pakora recipe is just soo easy and quick to make, this snack recipe can be enjoyed with hot tea or coffee. Must try recipe...