Yay! Yay! Yay! Its Friday again 😀 I cant be happier that this week is getting over finally. Work has been driving me crazy and I am really looking forward to the weekend. Ok, enough of that. Let me talk about food. You know how sometimes we buy stuff even when we are sure we wont be using it all up?! I am that kind of person. Every now and then, I take a look at my fridge and pantry looking for stuff that I should use up (that is if I don’t want to waste it) and bread tops that list. We don’t eat bread every day and thus, even a small packet of bread is too much for us. I have to find ways to use it and this is one such recipe that comes to my rescue.
When you have bread that should be used up shortly, this recipe comes in handy. During our college days, our canteen (small café within the campus) would prepare this yummy snack – Bread Bajji for evening snacks. If I say that these would get sold like hot cakes, I am not exaggerating. Bread is cheap and deep frying it in gram flour batter makes it super tasty, especially with tomato ketchup on the side. Given how the husband loves deep fried goodies, I made it recently and served it up as a snack. It is quite filling and tasty too. Unlike most deep fried stuff, this doesn’t feel very oily. Perfect for when there are guests at home too! So, here is my recipe.
Check out my Onion Bajji here!
To make Bread Bajji | Bread Pakoda
What I used –
For the Green Chutney Filling –
- Pudina/Mint Leaves, ¼ cup
- Coriander Leaves, ¼ cup
- Fresh Grated Coconut, 2 tablespoon (optional)
- Green Chillies, 1 or 2
- Salt, as required
For the Bread Bajji -
- Brown Bread, 4 slices
- Gram Flour, ½ cup
- Rice Flour, 2 tbsp
- Red Chilli Powder, ¾ tsp
- Salt, as required
- Oil, for deep frying
- Water, as required
How I made –
1. In a mixer jar, blend all ingredients under “Green Chutney Filling” into a smooth paste with as little water as possible. Set aside.
2. In a bowl, add gram flour/besan, rice flour, red chilli powder and salt. Mix well. Add water little by little to prepare the batter. It should be thick and should coat your finger/spoon when dipped in. Too thin, bread becomes soggy. Too thick, it would be tough to coat the bread.
3. Meanwhile, heat oil for deep frying. Prepare the bread by cutting each slices diagonally. On both the triangle pieces of bread, spread the green chutney paste evenly. Put the two triangles together with the green chutney side inside. Once all the bread slices are prepared, dip each triangle into the batter, coat it well and gently drop into hot oil.
4. Set the flame on medium and deep fry until golden brown on both sides. Remove onto a tissue. Repeat the same with the rest of the bread slices.
5. Serve hot with coffee/tea with a side of tomato ketchup.
- Use of green chutney is optional. When used, it adds a lot of flavor to the otherwise bland bread.
- There are other options for stuffing inside the bread. Use the potato masala from here to spread inside the bread triangles. Makes it a complete meal by itself.
- Adjust spices as per preference.
- Keep the oil hot until the bread is ready. Before deep frying, set it on medium flame.
- Rice flour adds crispness to the bajji/pakoda.
- I have not used cooking soda/baking powder. If required, it can be added by a pinch. Makes the batter frothy and light.
Bring these Pakodas to Fiesta Friday #121. This week all of us are co-hosts and everyone of us gets to vote! Yay 😀 Join in, if you wish to partayyyyyyy!!