DISH NAME : BREAD PAKODA / BREAD FRITTERS

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Description

Pakoda or pakora means 'cooked lump' in Sanskrit and it usually looks like a lump. It is eaten more frequently during rains as a tea-time snack.
Coriander leaves are also known as cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are commonly used in cooking. The leaves have a different taste from the seeds. Choose coriander leaves that have firm, unwilted leaves, & deep green in color with no signs of yellowing or browning. Leaves that are smaller in size will be more tender and have a milder flavour. As heat diminishes their flavor quickly, coriander leaves are often used raw or added to the dish right before serving. The fresh leaves are an ingredient in many South Asian foods (particularly chutneys), in Chinese dishes and in Mexican salsas and guacamole. In Indian recipes, coriander leaves are used in large amounts in gravies and as green curry paste.

Note

1) Use atleast one day old bread, or it will crumble while dipping in batter.
2) Rice flour will make the end product real crispy.
3) Adding cold water will make the pakoras crispier.
4) Adding baking soda puffs up the fritters and also prevents little curls of forming around them, giving them a good smooth finish.
5) You can use either white or brown bread.

Method

1) Trim the edges of bread.
2) Cut each slice into 4 diagonally or into squares.
3) For the batter, mix all the ingredients, except water and corriander leaves.Add water little by little to form a thick batter. Whisk well to form a smooth batter. Add corriander leaves.
4) Heat oil. Dip each piece of bread in batter and deep fry till golden brown.

Serving Suggestions

Serve hot with tomato sauce.