Wednesday, February 1, 2017

Bread Pakoda

When I was a kid, I remember my mom would ask me to wait at the gate having heard the ringing of a cycle bell. My job would be to call up the guy by the time mummy would fetch the money to be handed over. It would be bread wala bringing in fresh bread and buns from the bakery. The packets would still have some vapours trapped in them and still a little hot.

Mummy would then make hot bread pakodas out of the hot bread. Or it may take the shape of sandwiches or French toast etc to be packed for tiffin to the school.

I don't think such bread walas exist now. Even if they do, I could hardly catch the sound of the bell amidst all the sounds of the bus, truck, autorickshaw, bikes, cars, planes, helicopters and what not. Times have changed and such things stay as things of the past and nostalgic. I know most of you would have some things from the past to associate with some or the other recipe. Meanwhile, here is the recipe for the bread pakoda with which I have my memories attached.


  1. 4 slices of bread
  2. 1 cup of chick pea flour/ besan
  3. 1/4 tsp of turmeric powder
  4. 1/2 tsp of red chilly powder
  5. 1/4 tsp of asafoetida 
  6. Salt to taste
  7. Water 
  8. Oil for deep frying 
  • Cut the bread diagonally or vertically to form triangle or rectangle out of it.
  • In a bowl, combine the ingredients 2-7 and mix it. Now slowly add in water little by little to form a batter that is nor too thick nor too runny. The batter should be of the consistency such that when you dip the bread in the batter, the batter should form a thick coating on the bread.
  • Heat the oil for deep frying the pakodas.
  • Once hot, turn down the heat to medium high. Dip each slice of bread in the batter and deep fry it by flipping it when needed to cook the coating well. Remove it on to a plate lined with tissue paper to absorb excess oil .
  • Serve it hot with some tomato sauce and tea.
  1. Choose a firm and thickly sliced variety of bread than the very soft and thin ones, to avoid breaking up and to avoid the pakoras from absorbing excess oil. 
  2. Do not fry the pakoras on very low flame, else they turn to absorb lot of oil.


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