Monsoon is here, the most romantic season, which brings that constant downpour, the unexpected holidays, the beautiful weather… however, the aftermath isn’t half as beautiful- the puddles, the potholes and most importantly, the infinite kind and number of insects that it brings along. Having to maintain my own room, if not a house, I know the struggle. These uninvited guests emerge out of nowhere and they come bearing a flag, we’re here to stay.
As shameful as it is to admit it for me as a big human, I am petrified of little insects. I scream when I see cockroaches. Thankfully, my mother has a reliable solution for these little monsters, LAL HIT. Not only does it keep the roaches out of my room, it keeps the kitchen free from these crawly things, especially during the monsoon when they attack in full force.
We use it regularly in our monthly cleaning, and why? Because it helps eliminate the cockroaches that hide in hard to reach corners like under the cylinder, sink, cracks and crevices. They carry germs and bacteria, come behind the back, crawl on food and utensils, contaminate food and spread Food Poisoning. LAL HIT is the only solution that can eliminate the hidden cockroaches. It comes with a Deep Reach Nozzle that can get inside deep corners, cracks and crevices. A simple habit can avoid food poisoning at home. LAL HIT now comes with a fresh fragrance.
But, before the aftermath comes a phase that magnifies the fun monsoon brings. The food!! Samosas, Mirchibadas, Kachoris and different kinds of Pakoras, there’s a huge number of snacks that cater to the Indian taste buds during monsoon.
Therefore, today, I present before you, one such insanely popular snack, Bread Pakora. Without much ado, let’s get on with the Bread Pakora recipe.
Bread Pakora Recipe
Bread Pakora is an insanely popular tea-time snack in India. Stuffed with spiced potatoes, this street food has gone on to become a family favorite in no time. Here’s how you can make it:
Prep Time: 30 mins
4 Bread slices
Oil, for deep frying.
For the filling:
1 cup boiled and mashed Potatoes
1/4 cup Stir-fried Onions, finely chopped
1 tsp* red chilly powder
1/4 tsp turmeric powder (Haldi)
1 tsp ginger-green chilli paste
1 tbsp finely chopped coriander (dhania)
Salt to taste
*You can reduce the red chilly powder to only 1/2 tsp if you don’t want the stuffing to be spicy.
For the Outer Coating:
To Be Mixed Into A Smooth Batter (using 1/2 Cup Water)
1 cup besan (Gram flour)
1/4 tsp turmeric powder (Haldi)
1/2 tsp chilli powder
1/2 tsp Ajwain/Carom/Bishop’s weed
a pinch of asafoetida (Hing)
salt to taste
Coriander and Pudina chutney
1. Take the boiled and mashed potatoes in a bowl and add the other ingredients for stuffing. Mix well. Check for seasonings and alter the taste as per your requirements.
2. Place the prepared stuffing evenly over two bread slices and cover them with the remaining slices. Cut the sandwich diagonally (triangles).
3. Prepare the batter with the provided ingredients and heat the oil in a kadhai for deep frying. To test if the oil is ready for deep frying, put a drop of batter in the oil and if it rises to the surface without changing its colour, then the oil is ready.
4. Dip each triangular bread sandwich into the batter and coat it generously on all sides. Now put the coated bread in the oil.
5. Deep fry until it turns golden brown on both the sides. Drain on a tissue or absorbent paper.
6. Your bread pakora is ready to serve. Serve immediately with Green Chutney or Tomato Ketchup.
1. You can always choose a different kind of stuffing. For example, add green peas, paneer or poha in the stuffing.
2. The batter should not be too thick or too thin.
3. You can add another layer of bread with tomato sauce or Green chutney and coat it and deep fry.
4. Serve it one of these 3 refreshing drinks to make your tea-time stand out!
To conclude, when our surroundings are clean and infection free, we can all go on a cooking spree. All thanks to LAL HIT and its Deep Reach Nozzle, my kitchen is free of cockroaches with no hiding spots left. This monsoon, #SayNOToFoodPoisoning and try different cuisines!
So, here we are. I’ll tell you again, this is one of the favorite Indian tea-time snacks. Hope you guys enjoy this recipe! So do try it and let me know in the comments how you like it!
Pin it for later: The Monsoon Favorite: Bread Pakora Recipe | Expressing Life
Ah! So lovely!!
You should definetely contribute to the mag!
I’ll bookmark this post and when am making the bread, it will be my consultant. Thank you for sharing.
This looks so delicious. I love trying new recipes. I have a friend that’s a personal chef and I’m gonna share this with her.
ahaa looks delicious!
i always wanted to try indian food. i’m gonna try this
Gosh these look like a delicious naughty treat especially when dipped into a little ketchup.
Made these today only and now worth the monsoons coming in these will be favourite snacks for everyone.. will try making with your recipe too
Yum! Yum! Bread Pakora!! My favourite snack too not just or monsoon but for whole year. But you should also write about Paneer Pakora! I will love to read about it in the way to write!
Ahh! This refreshed my memories
No you are not doing good to me at 6:30 AM..Sobbing, wanna have it right now;), one of my favs.
These look so good! I want some now. Thanks for sharing!
Delicious is what all I can mention for your blog!
Hmmmm… these look so delicious! 🙂 I love how the Internet brings different cultural traditions closer together 🙂
Omg that looks yum!
How to cook the besan from inside, many times when I deep fry them the besan from inside remains uncooked?
When I was in Mumbai, I would eat bread pakoras very frequently during monsoon. I will try to follow this recipe.
I think monsoons are synonymous with pakoras in India !
Great recipe I will try it out.
Looks delicious and sounds easy to do!
Yum!!! I am always so intimidated to make this at home but your recipe is really easy to follow. Thank you!
Thank you for this idea! It looks delicious! I’ll try this recipe later this week! <3
Fascinated by things I’ve never even heard of so thanks for sharing & good luck getting through the monsoon season (we’re in it in Phoenix now)
True Jodhpuri always go for Mirchibada or even better pyaaz ki kachori 🙂 …. No deviation from it !!