Bread Pakodas

Fried food tastes so good and is so addictive, but I limit deep-frying to just a couple of times a year since it is an unhealthy way of cooking and the whole process is such a hassle for me. When I do fry, I go all out and fry up different things so that the entire batch of oil is used up all at once. I made these pakodas to go with steaming hot cups of tea recently. 

Ingredients:

• 4 slices of bread, edges trimmed and each slice cut into 4 small triangles
• 1 cup besan/chickpea flour
• 2 Tbsp rice flour
• 3 green chillies, finely chopped
• 3/4 tsp chaat masala
• A pinch of asafoetida
• 1 tsp ajwain/carom seeds
• 3/4 tsp - 1 tsp baking soda
• Salt to taste
• Water, for preparing the batter
• Vegetable oil, for deep- frying

Method:

Mix the chickpea flour, rice flour, green chillies, chaat masala, asafoetida, carom seeds and salt in a bowl. Add enough water to make a smooth and lump-free batter. Add baking soda to the batter just before you start making the pakodas and mix well.

Heat the oil in a frying pan over medium heat until very hot.

Drop 3-4 pieces of bread into the batter. Carefully drop the batter-coated bread pieces, one at a time, into the hot oil, taking care not to overcrowd the pan. Fry in 3-4 small batches till the pakodas are crisp and golden-brown. Remove from the oil with a slotted spoon and place on a paper-towel-lined plate. Serve hot with ketchup or chutney.

Pazham Pori (Plantain Fritters)

Pazham Pori also called Ethakkappam (Plantain Fritters), is a very popular snack in Kerala made using ripe plantains. ( This is what Keralites call Nenthrappazham/Kerala banana)

This has been one of my all time favorites. It is very simple to prepare yet so very tasty. It was the perfect accompaniment to our Saturday-evening tea.
Here’s how I made it.

Ingredients:
3 ripe plantains (Halve each plantain and make 3-4 slices from each half)
Oil for deep frying
For the batter:
1 cup all-purpose flour
½ cup rice flour
Sugar (add depending on sweetness of the plantain)
½ tsp baking soda
A pinch or two of cardamom powder
Salt to taste
Mix everything in water to form a thick batter that coats each slice really well.

Method:
Heat the oil for frying.

Drop about three to four pieces of batter-coated plantain into hot oil, one at a time. Proceed to fry the rest in four or five batches.( If you put in too many pieces at a time, it decreases the temperature of the oil & it takes longer to fry & the plantains will absorb more oil than they normally would)

Fry till golden brown. (This should take less than a minute if the oil is at the correct temperature)

Drain off the excess oil on paper towels.

Serve hot with tea.

This is being sent to Mandira of

Ahaar who is hosting JFI: Banana.
This is also my entry for “What’s your favorite snack?” - an event being hosted by Hima of SnackORama.




Onion Bhajjis(fritters)
I had some batter left over after making the plantain fritters, so I went ahead and made some onion bhajjis too.

I just peeled and halved an onion and used a mandoline to get thin slices from each half, mixed it into the batter and fried it till golden brown.


Note: I would normally use chickpea flour (besan) to make the batter for this kind of pakoda, and spice it up with some green chillies or chilli powder.