Bread slicesWhite or brown bread, fresh or stale~4 slicesest.
WaterFor lightly dipping the bread~¼ cupsest.
Onion~1est.
Green chilli~1-2est.
Coriander leaves~¼ cupsest.
Curry leaves~8-10est.
Cumin~½ tspest.
Turmeric powder~¼ tspest.
Chaat masala~½ tspest.
Chilli flakes~¼ tspest.
Gram flour (besan)~¼ cupsest.
Saltto taste
OilFor deep frying~1 cupest.
Steps
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1
Lightly dip the bread slices in water until just moistened—either white or brown bread, fresh or stale, works fine.
2
Squeeze out the excess water from the bread thoroughly—this keeps the pakora soft inside and crispy outside, and helps binding without needing much gram flour.
3
Lightly mash and crumble the squeezed bread.
4
Add chopped onion, green chilli, coriander leaves, and curry leaves to the crumbled bread.
5
Add cumin, turmeric powder, chaat masala, and chilli flakes to make it nice and spicy.
6
Add gram flour and salt, then mix everything well into a slightly sticky dough. No extra water is needed since the bread already provides enough moisture.
7
Once the dough is ready and slightly sticky, drop small portions into hot oil, flattening them a bit so they fry evenly. Fry on medium heat until golden and crispy.
8
Once crispy, remove from the oil and serve hot with green chutney. These pakoras stay crispy for a long time.
PrimedTableBETA
