Leftover: Bread

Bread Pakora (from Stale Bread)

Name: Bread Pakora (from Stale Bread)
Total time: 20 min
Yield: 2
Cuisine: Pakistani
Ingredients: Sliced bread: 4 slices; Gram flour (besan): 1/2 cup; Salt: 1/2 tsp; Red chilli powder: 1/2 tsp; Turmeric: a pinch; Carom seeds (ajwain): 1/4 tsp; Green chilli and coriander: finely chopped; Water: about 1/3 cup; Oil: for frying; Leftover potato or keema: a little (optional, for stuffing)

Bread gone a little dry? That's the best kind for bread pakoras, because it soaks up less oil.

Cooking time20 mins

Serves2 people

Nutrition (per serving)

348kcal

10gProtein

39gCarbs

17gFats

Method

Step 1
Cut each slice in half into triangles. If you have leftover potato or keema, sandwich some between two triangles.
Step 2
Mix the gram flour with salt, red chilli, turmeric, ajwain, green chilli and coriander.
Step 3
Add water a little at a time to make a thick batter that coats the bread well.
Step 4
Heat oil in a karahi on medium heat.
Step 5
Dip the bread in batter on both sides and fry 1-2 minutes per side until golden.
Step 6
Drain on tissue, sprinkle chaat masala and serve with ketchup or chutney.

Chef's Tips

Fresh soft bread soaks up more oil; stale is better.
Don't leave the bread in the batter long, just enough to coat.

Storage

Eat fresh.

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