We are on the final day of BM# 50 third week. I have been cooking with “One Ingredient, different dishes” As I said I had selected Bread because of the Bread Gulab Jamun that was prepared during my office cultural activity. So the other innovative dish, or rather the presence of mind my office cook showed, was making use of the leftover trims or the brown crusts they trimmed out of the bread.
Since they were cooking for 100 people, they had to use lot of loaves. And imagine the sides that were discarded. That’s when they decided they would make something out of it. They were originally planning to pair the Gulab Jamun with some potato wafers, after this innovative idea that the cookes came up with, they decided to showcase this itself.
They got some more bread loaf and used it in making the Bread Crumb Pakoda. What they made was actually more like a bonda types. And not exactly the crispy pakoras. I decided to use just the side crumbs for the pakodas. I had decided to make all the three dishes on the same day, because I wanted to uses the sides. When I had made these crispy pakodas, I literally request for some to be kept for the pictures.
The pakodas got over in no time and surely is an addictive snack. It’s a very flexible recipe, you can just improvise as you make it. To make it more crunchy and crispy I added rice flour, Maida and Besan. And with almost no moisture to make the batter.
Makes a great snack during evening times, when you want to quickly make something to nibble on.
Unlike elsewhere, where deep fried fritters are all called as Pakoras, in south we have different names for different shapes of deep fried fritters. The ingredients might all be the same, the way you make it differs and so are the names.
When a ball of batter is flatten and fried, it’s Vada and I have a huge list (comes both with a hole in middle, without it as well),
When it is dropped as such as a ball, it’s Bonda.
When a piece of vegetable is dipped in a batter and deep fried, it’s Bajji, the latest Brinjal Bajji is out
And when the batter barely covers the vegetable and fried crispy, its Thool Pakoda.
Phew! We are seriously addicted to Pakodas, no doubt!
And you guessed right, I love all versions.
Bread Pakodas / Pakodas with Bread
Bread Crusts on the sides from 16 bread slices
Onion julinnes – 1 medium
Coriander leaves handful
Curry leaves handful
Green chilies – 2 -3 medium
Rice flour – 2 tbsp
Maida – 2 tbsp
Besan – 2 tbsp
Salt to taste
Red Chili powder – 1/2 tsp
Oil for deep frying
How to make the Bread Pakodas
Take the discarded sides from the bread slices that you used for making Bread Gulab Jamun and Bread Batura.
Mix it along with rest of the ingredients till well combined.
Sprinkle water to bind everything together.
Heat oil for deep frying.
when the oil is hot, take a handful of batter and drop it in oil, making sure it falls as smaller pieces and not just as one whole mass.
Cook on all sides till well done.
Drain on a kitchen towel usign a slotted spatula.
Serve with Tomato Ketchup
If you want more volume to your pakodas, add bread slices as such that’s soaked in milk. You can use milk to get moisture to this pakoda as well.
Add vegetables to make it more interesting.
As I said this can take any shape as I specified, depending on what you add. This can be a great cutlet as well.