Bread Pakora Recipe | Bread Bajji Recipe

Bread Pakora is a quick and tasty tea time snack that many of us grew up eating. This is made by dipping bread slices in a spicy besan batter and deep frying it till golden. It tastes so good when served hot with a cup of tea or even just as such. Some also call it Bread Bajji in South India, and it's one of those easy snacks that never fails to please.

This is usually made during rainy evenings or when guests come suddenly. What makes it special is that slight crunch outside and soft bite inside. It's also a good way to use leftover bread. The spice level can be adjusted too so that kids can enjoy. Try this when you want something quick but filling.

Jump to:

• About Bread Pakora
• Bread Pakora Ingredients
• How to make Bread Bajji Recipe Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Bread Pakora

Bread Pakora is a deep-fried snack made by dipping bread slices in a gram flour batter. The batter is spiced up with red chili powder, ginger garlic paste and few more simple ingredients. Once fried, it turns golden and crispy outside but stays soft inside. We usually cut the bread into triangles but you can do square also if you like.

This snack is very popular in South India and even in North India but with slight variations. North Indian version sometimes has a potato stuffing inside. But this one is plain and simple without any filling. The taste is still too good and goes well with chutney or even tomato ketchup. It's a great pick for tea time or school snack box too.

The texture is soft inside and slightly crisp outside. If you like bajjis, you'll surely like this too. You can use different types of bread like milk bread or sandwich bread. I personally like milk bread as it gives a light sweetness which goes well with the spicy batter.

I mostly make this when I have 3-4 bread slices left and don't want to waste it. Sometimes on weekends also if kids ask for something quick. It's one of the no fail snack recipe that you can make even if you're tired or in a rush.

Bread Pakora Ingredients

• Bread slices - I have used milk bread here, it gives a soft bite and slight sweetness. You can use sandwich bread also.
• Besan flour - This is the main ingredient for the batter. It gives a nice coating and nutty flavour when fried.
• Rice flour - I have added this to make the outer layer a bit crisp. You can skip it, but then it will be more soft.
• Ginger garlic paste - added mainly is for flavor. If you don't have, just crush a small piece and add.
• Red chilli powder - This gives spice and color too. You can adjust based on your taste.
• Cooking soda - I have just used a tiny pinch. It makes the batter puff a bit and gives a light airy texture.
• Oil - I have used for deep frying. You can use any oil of your choice but make sure it's not too hot.

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How to make Bread Bajji Recipe Step by Step

1.Measure and take besan and rice flour and transfer to a wide mixing bowl. Add red chili powder, ginger garlic paste, required salt and whisk it well for even mixing.

2.Then add water little by little to form a semi runny batter slightly thicker than dosa batter. It should be free flowing but not too runny as shown, Set aside.

3.Trim the edges of bread slices and cut it diagonally to form triangles. Now add cooking soda to the batter.

4.You can see small bubbles frothing which shows the activeness of soda. Dip each triangle piece of bread slice on both sides.

5.Heat oil, add the bread slices, turn over and cook on both sides till golden. Cook in low medium flame to avoid burning. Drain in tissue paper and serve hot.

Serve hot!

Expert Tips

• Cooking soda timing - Make sure to add soda just before frying. Don't rest the batter for long after adding soda as it activates more and will affect the texture.
• Batter consistency - I have kept the batter to a semi thick consistency. If it's too watery, it won't stick to the bread well and also absorbs more oil.
• Cutting the bread - I usually cut into triangles, but you can do squares also. Try to use fresh bread.
• Oil heat level - Keep the flame low-medium. If the oil is too hot, it browns fast but stays raw inside.
• Serving idea - I love to eat this as is, but you can serve with coconut chutney or even tomato sauce.

Serving and Storage

Serve them hot with coconut chutney or just plain tea. It tastes best when eaten immediately. Store leftover batter in fridge if needed but don't add soda before storing. Reheat the pakoras in a tawa if cold, but it won't be as crispy. Better to fry fresh and eat.

FAQS

1.Can I skip rice flour?

Yes you can skip, but then the outside may not be that crisp. I add it for some crunch.

2.Can I use wheat bread?

Yes you can try, but taste and texture will slightly differ. Milk bread gives soft and tasty result.

3.Is soda compulsory?

Just a pinch makes a difference. But if you don't want, you can skip. It will still taste good.

4.Can I keep the batter ready before?

Yes, but add soda only before frying. Otherwise it becomes flat.

5.Which Oil should I use for frying?

You can use any neutral oil. I used refined oil here. Just avoid strong smelling oils.

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