Pakodas is one of those versatile Indian snacks which can be made from probably anything under the sun, including your regular sandwich bread. Pakodas with tea is an evergreen snacking item prepared in households as well as sold by street vendors.In fact, Pakodas would probably rank next after panipuri and chaat, in the popularity ratings for Indian street food.
So this brings me to the dish, Bread Pakoda. Bread Pakoda can be prepared in more than one way. The simpler way is what you can see in the picture above. Bread triangles are simply dipped into the pakoda batter and deep fried. In another variation, bread is used in sandwich form with a stuffing of mashed potato (the stuffing is upto your imagination), and is then dipped into the pakoda batter and deep fried. And of course, the bread can be cut into any possible shape.
The key to the flavour is the composition of the batter. In my recipe, I have used 1 cup of besan, 1 tbsp of rice flour (for crispness) and 1 tsp of fruit salt (for fluffiness). The batter can be seasoned with any of the regular Indian spices( chilli powder, turmeric powder, coriander powder, cumin powder etc. ) and salt to taste.I have added chopped coriander leaves for extra flavour and colour. The consistency of the batter is important to ensure even coating around the bread. Also the oil should be neither at very high temperature (uneven cooking) nor at too low temperature (bread will soak the oil).
I hope you will prepare this dish at your homes and enjoy it as much as I did .