Masala Boondi Wale Crunchy Bread Pakoras

Crunchy Bread Pakoras

A simple bread pakora is made in so many different ways at our place….for breakfast or even as a tea time snack. Just plain or stuffed with some kid of filling- mashed potatoes, cheese, vegetables, chutneys…One can just be creative with the fillings. These are also amazing for the cold rainy monsoon days with a cup of hot tea or coffee. For me this is the easiest and yummiest evening snack when I know that the dinner is gonna be light.

I have fond memories of the stuffed bread pakoras during my college days in Delhi. In the winters one could see stacks of bread pakoras with street vendors and even in small restaurants. Perfect for the cold Delhi winters. Also if you travel by train during the winters in Punjab-Haryana, you will be amazed to see the no of hawkers selling stuffed bread pakoras on the platforms. Sardiyo ki thand mein garma garam bread pakora and adrak wali chai, subah ke nashte ka lutfa ..ahem ahem ahem…(Pleasures of having bread pakoras with ginger tea in winters is heavenly) 🙂

When I need to have some hot snack quickly, I make plain bread pakora. Slices of bread dipped in besan (gram flour batter) batter spiced up with ajwain (Carom Seeds), red chili powder, asafoetida, salt, green chillies, coriander leaves and deep fried.

Yesterday, just went a bit crazy and coated them with crushed masala boondi ( Gram flour fritters used for making raita) before deep frying…Viola yummy crunchy Bread Pakoras were ready in no minutes. Served them with Maggie Hot and Sweet Sauce with Hot Ginger Tea and “D” went bonkers 🙂

Ingredients
4-6 Bread Slices, using a round cookie cutter I made circles of it
2 Cups Besan (gram flour)
1 Green chili, finely chopped
2 Tbsp Finely chopped coriander leaves
1/4-1/2 Tsp Red Chili Powder
1/2 Tsp Ajwain/ Carom Seeds
1/2 Tsp Garam Masala
A Pinch of Asafoetida/ hing
Water for making coating like consistency batter
2-3 Cup Masala Boondi, crushed with hands of back of a glass
Salt to taste
Chaat Masala, Optional
Oil for deep frying

Method
In a large bowl, mix besan, red and green chili, coriander leaves, ajwain, hing, garam masala, salt and a tbsp of oil.
Using little water at a time, make a coating consistency like batter- not too thick nor too thin.
Spread the crushed boondi on a plate.
Now dip the bread in this batter,coat well. Be gentle with the pakoras and do not keep for a long time in the batter as the bread tends to become soft and break.
Slowly put this onto the crushed boondi, coat on all sides and fry these on a medium flame till they are crisp and golden brown.
Drain on a tissue, sprinkle some chaat masala and serve them hot with tomato sauce or with any chutney of your liking.
Enjoy the crunchy munchy bread pakoras with a piping hot ginger/masala tea or coffee.

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