- 4 slices of firm white bread
- 1 cup gram flour (besan)
- 1 tablespoon rice flour
- 1 teaspoon salt
- Pinch of asafetida (hing)
- 1 teaspoon cumin seeds
- 2 finely chopped green chilies
- 1/4 cup chopped cilantro (green coriander)
- 1/2 cup + 2 tablespoons of water
- Oil to fry
Cut the crusts of all of the slices of bread and slice lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Add the water slowly to make a smooth batter. Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil.
Dip the bread slices in the batter one at a time. To check if the oil is ready, just put one drop of batter in the oil. The batter should come up right away, but not change color. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook. Turn them occasionally. Fry the pakoras until they are golden-brown. Repeat this process. The crispy, delicious pakoras are ready to serve.
The bread pakoras are best when dipped with a fresh cilantro chutney, tamarind chutney, ranch dressing, salsa, or sprinkled with chat masala. Pakoras taste best when they are served hot. But you can make the pakoras one day in advance but do not refrigerate. When ready to eat, place on a cookie sheet and heat in the oven on 300 degrees.
Use 1/4 cup chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.