INGREDIENTS
– 4 to 5 slices of bread
– one cup of besan/gram flour, about 185 gms
– ½ tsp of ajwain/carom seeds
– ½ tsp of red chili powder
– ¼ tsp of garam masala powder
– ½ tsp oil
– 2 pinches of baking soda
– ⅔ to ¾ cup water or as required
– salt (according to taste)
– oil for deep frying
INSTRUCTIONS
1 – In a mixing bowl, take all the dry ingredients – 1 cup besan, ½ tsp ajwain, ½ tsp red chili powder, ¼ tsp garam masala powder and two pinches of baking soda.
2 – Add ½ tsp oil and water to make a medium thick batter (water should be added in parts, about ⅔ to ¾ cup water or as required).
3 – Whisk to a smooth batter without any lumps.
4 – Slice the bread slices in shapes of rectangles or triangles.
5 – Dip each slice in the batter and evenly coat it with the batter.
6 – Place the batter coated bread slices in medium hot oil for frying
7 – Fry the pakoras on medium hot oil turning over a couple of times in order to ensure that they are evenly cooked and brown in color.
8 – Fry the bread pakoras till they are golden crisp.
9 – Remove with a slotten or perforated spoon and drain as much oil as possible.
10 – Place the fried bread pakoras on kitchen paper towels to drain excess oil.
11 – Sprinkle a bit of chaat masala on the bread pakoras and serve with ketchup or sauces.
