Mar 3, 2010

Bread Pakoda

My mom used to make different kinds of pakodas with the same batter like pakoda, aratikaya bajji, aloo bajji, tomato bajji, and my fav was always bread bajji.
It was raining in Chandler the other day, yeah you heard me right in Arizona. Abhi said he would like to have some pakodas in the rain. I was very skeptical if I will be done with cooking before it stops raining but to my utter surprise pakodas hardly take any time. I made some pakodas and along with some Masala tea we went to the balcony and spent the whole of evening out there watching it rain. Bread bajjis are one of those snacks that hardly take any preparation time - Try it out! Are you wondering how many calories it has in it?? Dont worry as I am sure its better than large beer battered french fries / onion rings often fried in Corn-oil and dipped in ranch ;).
Besan - 1 cup
Bread - 2 slices
Cilantro - 1/2 bunch
Mirchi - 4
Paprika - 1 tbsp
Chat Masala - 1 tea spoon
Baadshah Kitchen King Masala - 1 tea spoon
Dhanya jeera - 1 tea spoon
Salt - As per taste

- Cut the bread into desired size, preferably the smaller the better as we generally tend to count the number of pakodas we had and stop eating, therefore I prefer cutting the bread into 4 slices.
-Add besan, paparika, chopped mirchi, dhanya jeera powder, Chaat masala, Baadshah kitchen King masala, paparika, salt to a bowl and eyeball it perfectly.
-Add water to the above flour in such a way that its not too soggy.
-Heat the oil and make sure the oil is hot enough, you don't want the oil to be too hot as it will burn the bread fast and it will not cook to the desired amount.
-Once the oil is heated dip the bread in the batter and immediately add it in oil to fry them, place the fried bread pakoda / bread bajji onto a fresh tissue paper so that it will absorb excess oil on the surface.

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