23 October 2014

Bread crust Pakoda


Do you have that feeling, after eating something sweet ,to eat something spicy,crunchy or salty at times ? I do !...Weirdo me !!..Moreover,festival is all about sweets but how about those people for example honey P who are not very sweet person :P (not literally!!;) ) I mean not a fan of sweets unlike me who believes and lives in the mantra ,"Eat sweet,be sweet".I believe in that case or in my case ,I try to balance it somehow .I make it a win-win .That's how I like it to be.


For example, the instant bread Gulab Jamun that I made yesterday ,first we have to trim the edges or crust of the bread slices and then we go ahead with rest of the steps.Remember I told you not to discard those bread edges/crust and I'll tell you how I turned it into another yummy snack that is sooo easy to make and everybody will not only love it but also will keep on wondering if it is just the bread crust ,the star ingredient of the snack .Well,seeing is believing and eating is justified !

I bet after using this recipe you'll never ever throw those bread edges that kids and adults would otherwise scoff at.

By the way ,incase you don't know,Pakora/Pakoda is an Indian fried snack and usually,a favorite evening snack at  every Indian home.There are many varieties of pakoras and this is something I came up with .

So,here we go,this is how I make bread crust Pakora

Bread crust Pakora


Bread crusts - A bowl full
Besan/Gram flour/Chick pea flour - 1 1/2 cup
Water as needed
Baking powder - 1/4 teaspoon
Chilli powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Chaat masala/powder - 1 teaspoon
Salt to taste
Oil for deep frying
Chaat masala to sprinkle


  • If you don't have bread crusts ready,then trim the edges of bread slices and cut them into two ,repeat with the rest and keep them all aside.
  • Add water little by little to the besan until it becomes a thick batter and is lump free.
  • Add chilli powder,turmeric powder ,chat masala ,salt and baking powder and mix well.Keep it aside for a few minutes. (Do check the salt,if it's enough)
  • Heat a pan with oil,put a drop of batter into it to make sure if the oil is ready for frying and if the batter sizzles and surfaces on top,the oil is ready.At this point reduce the flame to low-medium.
  • Now put the bread crusts into the batter,coat well and dip them into the oil one by one without over crowding.
  • Flip the pakoras to make sure it is fully fried but keep it in low -medium flame.
  • Do not allow it to get very dark browned.
  • Using a slotted spoon pick up the fried pakoras out of the oil,drain them and place them on tissue paper to blot the excess oil.
  • Once all are done,sprinkle the chaat masala on top and toss pakoras well.
  • Serve hot and Enjoy with ketchup.
  • You'll love it especially your kids :).
  • Chaat masala is an Indian spice powder widely used in North Indian cuisine especially to flavor foods and drinks .It makes any snack extra tangy yet subtle spicy.It is available in any Indian/Pakistani stores.
  • Don't fry them for too long or it will simply soak lots of oil,though it will turn out quite crunchy but oily.
So,that's how I try my best to do it.I mean, if I make sweet,I also make sure I've something special for my man as well.Double duty !! But ..hey,Pyaar keliye kuch bhi karega ;) I'm blushing

Eat,love,live DELICIOUSLY,