Bread Pakora without stuffing recipe with step-by-step photos and instructions. Pakoras are a beloved snack in many households and a popular street food in India. This recipe offers a unique twist by skipping the stuffing, instead creating flavorful, crispy pakoras that are easy to prepare thats perfect for your tea time snack with a hot cup of chai. If you’re on a long drive or taking a break by the roadside, it’s common to see people indulging in pakoras with a cup of hot tea. There are various types of pakoras, and today, I want to introduce something different and absolutely tasty—Bread Pakoda without any stuffing.
Bread Pakora Without Stuffing: The Ultimate Crispy Tea-Time Snack
I’m a total snack lover—who doesn’t love a crispy, hot treat? This bread pakora without stuffing is hands down my favorite. It’s a fun twist on the classic recipe, skipping the usual potato or veggie filling so the crispy bread and flavorful batter really steal the show. Packed with onions, green chilies, mint leaves, and cashews, these pakoras are bursting with flavor and texture. And since there’s no stuffing involved, they’re super quick and easy to whip up—perfect for when you’re craving something hot and crispy. Just pair them with a cup of chai, and you’ve got the ultimate tea-time snack!
Cooking Tips for Break Pakora without stuffing
- I used 1/4 cup of yogurt to get just 2 tsp of buttermilk for this bread pakora without stuffing. You can either use store-bought buttermilk or make your own. The remaining buttermilk can be stored in the refrigerator for later use or consumed as a drink.
- After mixing the vegetable ingredients and cashew nuts, try forming small balls in one hand. If you find this difficult, add a splash of water to help shape them. However, note that adding water may cause the pakoras to absorb more oil.
- Be careful not to over-fry the bread pakora without stuffing as it can quickly turn brown. Keep a close eye and remove them from the heat within the recommended time.
- Always fry the pakoras on a medium flame to ensure they cook evenly and become perfectly crispy.
- If your batter feels too sticky or wet, add a little more besan to adjust the consistency.
- Customize the spice level by adding more or fewer green chilies and chili powder.
- If you’re not a fan of onions, feel free to leave them out.
- The bread pakora without stuffing should not be overcrowded when frying for best results.
Delicious Snack Ideas to Try
For more delicious snack ideas like the Bread Pakora without stuffing, explore the recipes below:
Important Tips
If in case, you feel that you have fried enough bread pakora without stuffing, it is not recommended to keep the uncooked pakoda mixture in the refrigerator as the pakoras may hold oil when you fry later. Instead, fry the pakoras all at once and you may keep them refrigerated once they cool down to eat within the next day. This ensures that the pakoras remain crispy and do not absorb excess oil upon frying.
Enjoy your delicious Bread Pakoda without stuffing, a unique twist to the traditional pakoras you love and don’t forget to subscribe to the newsletter for latest recipe updates!
Bread Pakora Without Stuffing
Description
Bread Pakoda is a tasty and crunchy Indian snack made by coating bread slices in a spicy batter and deep-frying them. This snack is perfect for tea time or small gatherings. The bread is first marinated in buttermilk before being mixed with flavorful spices and crispy onions. After shaping the mixture into small balls, these are deep-fried until golden and crispy. Bread Pakodas are best enjoyed hot with tomato ketchup or mint chutney. They are easy to make and loved by everyone for their savory taste and delightful crunch
Ingredients for the Bread Pakora without stuffing
Ingredients for the Bread Pakoda Recipe
Instructions on how to make the Bread Pakora without stuffing
Instructions on how to make the Bread Pakora without stuffing
Instructions on how to make the Bread Pakora without stuffing with step-by-step photos
-
Make the Buttermilk
In a small bowl, add the yogurt and lemon juice.Whisk until smooth.Set aside for 5 minutes to allow it to turn into buttermilk. You will need 2 tsp of this buttermilk for the recipe.
-
Prepare the Bread
Take 8 slices of bread and remove the crusts.
-
Break the bread into big pieces and pulse-grind them in a mixer jar until they turn into a coarse powder.
-
Transfer the powdered bread to a bowl and add 2 tsp of buttermilk.
Combine well and marinate for 30 minutes.
-
Prepare the Batter
In another large bowl, add 2 tsp of ghee and a pinch of baking soda. Mix until lump-free.
Add the besan flour and rice flour, mixing well.
-
Add the marinated bread mixture and combine thoroughly. Add chilli powder and salt. Mix well.
Incorporate the sliced onions, cashew nuts, mint leaves, and green chillies. Mix well.
-
Form the Pakodas
Try to shape the mixture into small balls. If the mixture is too dry to hold shape, splash a little water and mix again until the balls can hold their form.
-
Fry the Pakodas
Heat oil in a kadai (deep frying pan) for deep frying.
Carefully drop the pakoras into the hot oil one by one.
-
Fry on medium flame for 3-4 minutes or until they turn golden brown and crispy.Remove from oil and drain on paper towels. Serve hot with tomato ketchup or mint chutney or both.
