Bread Pakora is a popular street food of North India. It is such a tasty and tempting appetizer that no one can say no to it.
unlike normal, I have used rusks(dried bread) for this preparation. they didn’t absorb oil and came out really nice. I have used cheese for the stuffing but you can also use mashed potatoes or any mashed vegetables. make sure that your batter is not too runny. Otherwise, they absorb more oil like a sponge.
a little variation of this recipe is using eggs. beat the eggs and keep aside. later, coat the bread or rusks with egg and then with the gram flour batter. the egg ones puff up more than the normal ones. you need to be very careful while deep-frying as the cheese may burst out.mainain the same heat until you finish frying. make sure that the oil is on low heat.
whenever I see raining outside, my stomach starts growling. last week when I was thinking to do something, my daughter asked me to prepare bread pakora. but unfortunately, I didn’t have bread, so I have tried using rusk and they came out really soft and fluffy inside and crispy from outside. my daughter commented “mom! they are looking like a suitcase without a handle.” stupid girl ;-(
I felt very heavy after eating one Pakoda.so I suggest you not to take more than one unless you feel very hungry. They can be served with tomato ketchup, mayonnaise or green chutney and meetha. Try and enjoy ….. 🙂
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Text version of Cheesy Bread Pakora
- rusks – 10
- cheese slices – 5
- chickpea flour/besan/gram flour – 1 1/3 cup
- corn flour – 1/8 cup
- baking soda – 1/4 tsp
- red chili powder – 1 tsp
- salt – as required
- water – as required
- dried oregano – 1/4 tsp
- dried basil – 1/4 tsp
- oil – for deep-frying
- egg – 1(optional)
- take 1 1/3 cups of gram flour/chickpea flour/besan into a mixing bowl.
- add 1/8 cup of corn flour, salt as needed, 1 tsp of red chili powder, 1/4 tsp of baking soda, dried oregano and basil or any other herbs of your choice and mix well.
- pour water to prepare the batter.
- keep adding the water until the batter becomes smooth and thick pouring consistency.
- fold the cheese slices in half and place between the rusks.
- you can make as many as cheese layers according to your taste.
- coat the assembled rusks with batter on all sides properly.
- leave them in the batter for a minute so the rusks will absorb the batter.
- for a variation can coat the rusks with beaten egg before coating with the flour batter.
- heat oil for deep-frying on low heat.
- when the oil is hot, drop them into oil carefully.
- fry them on low heat, flipping to all the sides.
- take out from oil when they turn into nice golden color.
What an interesting and easy recipe. I will surely try this at home.
Thank you… 🙂