Bread Pakora Roll: A Chaatpata Twist on a Classic Snack!
Namaste Doston! Kem cho? Sat Sri Akal! (Greetings friends! How are you? Greetings with respect!)
Chef Curry Do-Pyaza here, back in your kitchens and ready to spice things up! Today, we are diving into a delightful dish, a street food superstar, a snack that screams “India!” – the Bread Pakora Roll!
This isn’t just any pakora, my friends. It’s a fusion of textures and tastes, a crispy, savory hug wrapped in a soft, pillowy blanket. Think of it as the cool cousin of the regular bread pakora, perfect for a quick bite, a satisfying lunch, or even a festive treat.
Occasions to Roll Out the Rolls!
Bread Pakora Rolls are a hit during the monsoon season when you crave something hot and crispy. They are also a popular snack during festivals like Diwali and Holi. Many families enjoy them for breakfast on lazy weekends, or as an evening snack with a hot cup of chai. They are so versatile, they fit right in!
A Little Dip into History
The story of Bread Pakora is simple. Bread Pakora originated as a creative way to use leftover bread. Someone, somewhere, thought, “Why waste perfectly good bread when I can dunk it in a spiced batter and fry it to golden perfection?” The roll version is a modern twist, adding a layer of convenience and portability to this beloved snack.
Get Ready to Cook!
- Preparation Time: 20 minutes
- Cooking Time: 15 minutes
Ingredients: Your Culinary Arsenal
- Bread Slices (Safed Bread): 6 slices (white bread, brown bread also works)
- Gram Flour (Besan): 1 cup
- Rice Flour (Chawal ka Atta): 2 tablespoons (for extra crispiness!)
- Red Chili Powder (Lal Mirch Powder): 1 teaspoon (adjust to your spice level)
- Turmeric Powder (Haldi Powder): ½ teaspoon (for that golden glow!)
- Coriander Powder (Dhania Powder): 1 teaspoon
- Garam Masala: ½ teaspoon
- Asafoetida (Hing): A pinch (for digestion and flavor)
- Salt (Namak): To taste
- Water (Pani): ¾ cup (or as needed to make a smooth batter)
- Oil (Tel): For deep frying
- Green Chutney (Hari Chutney): As needed
- Tamarind Chutney (Imli Chutney): As needed
- Onion (Pyaz): 1 medium, finely chopped
- Cilantro (Hara Dhaniya): 2 tablespoons, finely chopped
- Chaat Masala: To sprinkle
Let’s Get Cooking: Step-by-Step Instructions
- Batter Up!: In a large bowl, whisk together the besan, rice flour, red chili powder, turmeric powder, coriander powder, garam masala, hing, and salt. Gradually add water, whisking continuously to form a smooth, lump-free batter. The batter should be thick enough to coat the bread slices evenly.
- Bread Prep: Cut the crusts off the bread slices. Now, gently flatten each slice with a rolling pin. This makes them easier to roll later.
- Chutney Love: Spread a generous layer of green chutney on one side of each bread slice and tamarind chutney on the other.
- Onion Sprinkle: Sprinkle the chopped onions and cilantro evenly over the tamarind chutney.
- Roll ‘Em Up!: Carefully roll each bread slice tightly, like a mini-burrito. Secure the edge with a little bit of water if needed.
- Dip and Fry: Heat oil in a deep pan or kadhai over medium heat. Dip each bread roll into the besan batter, ensuring it is coated evenly.
- Golden Goodness: Gently slide the coated bread rolls into the hot oil. Fry until they are golden brown and crispy on all sides. This usually takes about 3-4 minutes per batch.
- Drain and Serve: Remove the fried bread rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Chaat Masala Magic: Sprinkle with a generous pinch of chaat masala for that extra zing!
- Slice and Serve: Slice each roll into two or three pieces and serve hot!
Chef Curry’s Top Tips for Pakora Perfection!
- Batter Consistency: The batter is key! It should be thick enough to coat the bread but not too thick that it becomes heavy.
- Oil Temperature: The oil should be hot enough to fry the pakoras quickly, but not so hot that they burn. Medium heat is your friend.
- Don’t Overcrowd: Fry the bread rolls in batches to avoid overcrowding the pan and lowering the oil temperature.
- Freshness is Key: Use fresh bread for the best results. Stale bread can become soggy.
Cooking it Your Way: Different Methods
- Gas Stove: The classic method! Follow the instructions above.
- Induction Stove: Works just as well as a gas stove. Adjust the heat settings accordingly.
- Air Fryer: For a healthier option, preheat your air fryer to 375°F (190°C). Lightly brush the bread rolls with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Oven: Preheat your oven to 400°F (200°C). Place the bread rolls on a baking sheet lined with parchment paper. Lightly brush with oil and bake for 12-15 minutes, flipping halfway through, until golden brown.
Nutritional Information (Approximate per roll):
- Calories: 250-300
- Protein: 8-10g
- Carbohydrates: 30-35g
- Fat: 12-15g
Serving Suggestions: A Feast for the Senses!
- Serve hot with extra green chutney and tamarind chutney.
- Garnish with a sprinkle of chaat masala and fresh cilantro.
- Enjoy with a hot cup of masala chai.
- Make it a complete meal by serving it with a side of chole (chickpea curry).
A Final Word from Your Chef
There you have it, my friends! The Bread Pakora Roll – a simple, satisfying, and utterly delicious snack that is sure to become a family favorite. Now, go forth and create some culinary magic in your kitchens!
Try this recipe at home, and share the joy of this amazing snack with your friends and family. Happy cooking!