Ramadan, a time of spiritual reflection and togetherness, is often celebrated with delicious food shared among family and friends. This year, elevate your Iftar spread with a crispy, flavorful twist on a classic – Onion Bread Pakoras! These delightful fritters offer a unique combination of textures and tastes, the soft bread contrasting beautifully with the crunchy exterior and savory onion filling. Imagine the satisfying crunch with each bite, the warmth spreading through you as you savor this perfect Ramadan treat. Forget the usual samosas; these pakoras are a revelation.
Forget complicated recipes and lengthy preparation times. These Onion Bread Pakoras are surprisingly simple to make, using readily available ingredients and a straightforward method. Ready to create this culinary masterpiece and impress your loved ones? Let's dive into the step-by-step guide to making these irresistible Onion Bread Pakoras.
Tools Needed
- Mixing bowls
- Spatula
- Frying pan
Ingredients
- Boiled Potatoes: 400 grams
- Chopped Coriander: 1 teaspoon
- Red Chilli Powder: 1 teaspoon
- Dried Mango Powder: 1 teaspoon
- Salt: 1 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Roasted Cumin Powder: 1/2 teaspoon
- Grated Ginger: 1 teaspoon
- Green Chillies: 2-3
- Chaat Masala: 1/4 teaspoon
- Lemon Juice: 1/2 lemon
- Coriander Leaves
- Onions: 2 large (1 1/2 cups)
- Crushed Red Chilli Powder: 1/2 teaspoon
- Celery: 1/4 teaspoon
- Baking Soda: 2 pinches
- Gram Flour: 1 1/4 cups
- Rice Flour: 3-4 tablespoons
- Kashmiri Red Chilli Powder: 1 teaspoon (optional)
- Bread Slices: 2
- Green Chutney
- Tomato Ketchup
- Cheese Slices: 1-2 (optional)
- Vegetable Oil
Step-by-Step Instructions
Step 1. Prepare the Potato Filling and Onion Batter
- Boil and mash potatoes (400g). Mix with coriander, red chilli powder, dried mango powder, salt, turmeric powder, cumin powder, ginger, green chillies, chaat masala, lemon juice and coriander leaves.
- Mix finely chopped onions with salt, chaat masala, red chilli powder, turmeric powder, celery, and baking soda.
Step 2. Assemble and Coat the Pakoras
- Combine gram flour and rice flour. Add water gradually to form a thick batter. Add Kashmiri red chilli powder if desired.
- Spread potato mixture on bread slices, adding chutney and/or ketchup and cheese (optional). Cut into triangles.
- Coat bread pakoras with onion batter, ensuring even coverage.
Step 3. Fry the Pakoras
- Fry in hot oil until golden brown and cooked through (4-5 minutes).
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Let the boiled potatoes cool slightly before mashing for better consistency.
- Adding hot oil to the batter gives a crispier texture.
- Adjust spice levels according to preference.
- You can skip the potato filling and simply coat bread slices in the onion batter.
Nutrition
- N/A
FAQs
1. Can I use any type of bread for these pakoras?
Yes, but stale bread works best as it absorbs the batter better and prevents the pakoras from becoming soggy.
2. What if my batter is too thick or too thin?
If it's too thick, add a little more water or yogurt. If it's too thin, add a little more flour.
3. How do I ensure my pakoras are crispy?
Use a good amount of oil for frying and ensure the oil is hot enough before adding the pakoras. Don't overcrowd the pan.
So there you have it – a simple yet incredibly satisfying recipe for Crispy Onion Bread Pakoras, perfect for sharing during Ramadan or any time you crave a delicious and crunchy snack. These pakoras are a delightful fusion of textures and flavors, guaranteed to be a hit with family and friends. Enjoy the delicious results of your culinary creation!