One day my hubby asked for bajji. I have no plantain in hand. He dont like onion bajji. So i prepared bajji batter, sliced bread and dip bread in batter, fried in oil. Really im telling, i heard about bread bajji. But for first time when tried, it was tasting great, I could not guess the thing inside bajji. From that time my family became a bread bajji lovers. And it will available at home all time. Bread Pakoras are great as an appetizer, finger food for any type of the gathering, and a tasty compliment for your evening tea.
Serves : 3
Prep Time : 5 mins Cooking time : 10 mins
Gram Flour/besan : 1/2 Cup
Rice Flour : 1/4 cup
Bread Slice : 2 (or as needed)
Red chilly powder : 1/2 tsp
Food Color : 1/4 tsp (Optional)
Cooking Soda : 2 pinch
Oil : for deep fry
Asafoetida – A generous pinch
Salt to taste
Water to make battet
- In a mixing bowl, mix besan, rice flour, cooking soda, asafoetida, chili powder, food color and salt with water to make a batter. Let the batter be thick but the consistency should be enough to easily spread, coat the bread slices. So adjust the consistency accordingly.
2. It took wheat bread, you can take as your choice of bread. Cut them into triangle as shown in the picture. The way you cut is your choice according to your choice of shape. Mean while heat oil.
3. Dip each piece of bread in the batter and fry in hot oil. Cook both sides over medium heat. For each batch, while dropping the bajji’s, keep the heat high.
Fry both sides until golden in color and drain in paper towel.
- Cut the bread gently without pressing too much to maintain the spongy soft texture.
- If you like to cut the edges of bread, you can cut.
- You can add hot ghee or oil in batter for more crispy. (Its an optional)