- Bread – 4 slices
- Chickpea flour (Besan) – 1 cup
- Bread crumb – 1/2 cup
- Cumin and coriander powder mix – 1 tablespoon
- Turmeric – 1/2 teaspoon
- Salt – 1 teaspoon or to taste
- Hing (Asafoetida) – 1/8 teaspoon
- Chopped green chillies or chilli powder (optional) – according to taste
- Chopped cilantro – 4 tablespoon
- Canola oil – for deep frying
- Cut each slice of bread into 4 pieces.
- In a bowl, add chickpea flour, bread crumb, spices, cliantro, chillies (optional) and salt. Add about a cup of water, and mix really well to form batter. Add more water if the batter is very thick.
- In a fry pan, heat enough oil to deep fry. Once the oil gets heated (check by putting fenugreek seed in it – it should turn dark brown if the oil is heated), dip bread in the batter. Once the bread piece is coated with batter on all sides, deep fry it.
- Fry for a minute or until slightly brown, then turn over the pakoda so that the other side gets cooked too. After about a minute, drain the excess oil and pakoda is ready to be served.
We can avoid chillies, if cooked for kids. It is great for snacks and can be eaten with sweet and sour sauce and tea.