Dec 12, 2013

Bread Pakoda ...

Simple snacks that have been serving us for ages are just great. I always wonder how they thought of cooking. Now its easy ... google it, watch it on tv and try it to get the best. But think of olden days when people had very limited communication but they still they used to cook lot of simple and fancy foods. Hats off to them. I should say hats off to our moms. I specially admire the way my mom learnt cooking over the years - Different kinds of food from different kinds of people. She is great and she is the perfect cook from my perspective of whatever she knows

Bread pakoda is an evening snack that is filling and tasty too. Make it at small get-togethers or kitty parties or just for a cozy warm evening chai. Every time its served its loved by one and all. Sometimes mamma used to pack this to school too and I remember having fun those days

Below is my moms recipe which is the same that I have always followed. I have enjoyed this as a kid and my family enjoys it now

Serves... 4 ppl 
Serve option... Hot with ketchup

This is what u'll need....

Besan / Gram Flour - 1/2 cup
Bread - 4 slices
Red chilli powder - 1/2 tspn
Jeera / Cumin powder - 1/2 tspn
Hing / Asafoetida -  a pinch
Oil for frying
Salt to taste

Here is the stir....
  • Take a small working bowl and add besan to it
  • Sprinkle in all the dry powders - red chilli powder, jeera powder, hing and salt. Add little water to it and mix everything together to form a thin batter. Well it should be little thinner than dosa batter consistency. Whisk it around for a minute or so to remove any lumps and to make sure the spices blend together evenly
  • Cut each bread slice into four pieces or you can also try cutting diagonally to make 2 triangles. Cut all the slices and keep them ready
  • Heat oil in a kadai. Make sure oil is at right temperature. You dont want it to be too hot as it will make under-cooked pakodas. If the oil is not hot enough then there are chances that pakodas will stick to the bottom or drink u a lot of oil. As soon as you drop the pakodas they must sizzle up to the top
  • When oil is ready dip a piece of bread into the batter and then slide it into the oil. Drop in any many pieces that might fit into your pan
  • Let it cook for some time. Flip it over to cook on the other side too
  • When done remove from oil and drain them on paper towels 
  • Serve hot with ketchup or chutney

  • Fry them at right temperature to avoid burning the food or under-cooking it
  • Added as per friends request : If you feel your pakodas are too thick/heavy then try adding a little more water. If you feel they are not puffing up then try adding a pinch of baking powder. I never had any such issues so I never bother adding baking powder. But I have heard many people adding it so I am sure it will work in case you need it

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