Bread Fritters || Bread Pakora || How to Make Bread Pakora with Step-by-step Photos and Video
Bread fritters are delicious, savoury
Pakistani tea-time snacks and breakfast. This most popular and deep-fried
bread pakora is quite easy to make. You can either make it without any fillings
with just bread and the batter, or fill it with spicy mashed potatoes.
I
made it just by dipping it into the batter and then frying it, and serving it as an evening
snack.
Mainly, Bread pakora is a much-loved snack of deep-fried and savoury bread fritters. These bread fritters are made with gram flour batter by mixing basic spices and herbs. These pakoras can be prepared by choice.
You can stuff cheese potatoes, spicy potatoes, or
another veg filling like peas, potatoes, carrot, bell pepper, and spring onion. A
lot of variations can be done with bread; it's up to you.
My Latest Video Bread Pakora Recipe:
What are
Bread Fritters?
Bread fritters are not a common thing in Pakistani homes, but are quite popular on the streets of Pakistan. They are also served in cafes, tiffin services, and stalls at roadside restaurants across Pakistan
There are
two types of Bread Pakoras:
The first is the stuffed bread pakoras that I have mentioned above. Usually, it has spiced potato stuffing dipped in gram flour batter and fried. The second is an easy recipe for a simple batter-coated bread that is deep-fried
For the best result, follow my detailed step-by-step photo, video, and instructions tips and video
below
About
Recipe:
My super simple and easy bread pakora recipe will help you make street-style crisp bread pakoras at home, though I didn’t stuff anything in bread pakora. The taste of bread pakora is super delicious. When you try this bread pakora, you realise how tasty it is
Deep frying bread pakoras is faster than the other methods, as they do take time. So deep fry them if you are making a lot.
You can easily adapt this recipe to make stuffed bread pakoras too. Simply prepare spiced mashed aloo or cheese potato
and spiced mashed veggies filling, and spread the filling over bread and cover
with another slice, then cut into halves, then dip into gram flour batter and
fry.
The consistency of the gram flour batter is very
important. It has to be neither too thick nor too runny. With runny batter, bread
pakoras will absorb a lot of oil. The batter has to be neither too thick nor
too thin.
Frybread pakoras on a high flame will brown quickly from the outside without cooking the batter well. So the flame has to be
medium. If you fry them on low heat. They will soak up excess oil.
You need to be gentle while dipping the bread in
batter and even while sliding it into the oil. Bread pakoras have to be fried on medium heat until crisp and golden.n
You might like this:
Achari kachori with aloo tarkari
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Take a bowl and combine gram flour, baking soda, and salt. Stir to mix well.
Next, gradually start adding water to the gram flour to a smooth, light, and thick pouring batter. Note: the batter should be light and fluffy
Next, add crushed red chilli powder, roasted and
crushed cumin-coriander powder, and then mix well.l
Add chopped green chillies and coriander, and mix well. The batter is ready to use
Cut the bread slices into four pieces.
Dip each piece of bread into the prepared batter. Make sure it is coated on the sideandas gently swipe the excess batter.
Drop in the hot oil. Do not disturb for a few minutes. If you have a large pan, then you can fry 5 to 7 in one batch.
On a medium-high flame, fry until one side turns
golden. Then turn it to the other side and fry until both sides turn
crisp and golden. en
Drain them out of the oil.
Place them on a kitchen napkin to remove excess oil.
