Tawa Bread Pakora
EVENT: SUNDAY FUNDAY
THEME: RECIPES WITH CHICKPEA FLOUR
RECIPE: TAWA BREAD PAKORA
Tawa Bread Pakora is a healthier version of the famous deep fried bread pakora. Bread pakora is a snack where stuffing is added between two slices of bread, dipped in chickpea flour batter and deep fried. In fact, my tawa bread pakora is a healthier version as instead of deep frying I allowed the bread pakoras to cook in little oil on a tawa or skillet.
The smell of chickpea batter being deep fried is pretty irresistible. As a matter of interest, Bread Pakoras are commonly sold as street food in India along with a million other varieties. Okay, not a million but enough to make you salivate.
Psss… it’s barely two months in Canada and I’m already missing the lip smacking, tongue tickling chilli hot street food from both India and Mombasa. That was the other reason to make bread pakora for this theme… enjoy some spicy spicy food!
Types Of Bread Pakoras
There are two main types, one with the stuffing and one without the stuffing. I love to prepare both. Usually, the one without stuffing is where bread is dipped in the spicy chickpea batter and shallowed fried. In contrast, the stuffed one is where a stuffing usually of potato is sandwiched between two slices, coated with the batter and pan fried.
What Type Of Stuffing Can I Use?
In reality, the potato stuffed one is more famous. Generally, I like to add some peas, carrots, corn, French beans, etc depending what I have at hand. Whenever I make aloo paratha, I make a bit more of the potato stuffing so that I can use it for bread pakora. Sometimes, I add a bit of cheese or paneer. It all depends.
What Spices Do I Add?
In brief, the spices used for both the stuffing and the chickpea coating entirely depends on your taste. The way the stuffing is made varies from family to family.
Type Of Bread To Use
In regards to breads, any works well – brown, white or multigrain. I prefer to use either medium or thick slices as the thin ones are difficult to handle. Also, I make sure the bread is a little old, say 2-3 days.
Whether To Apply Chutney To The Bread Slices Or Not
Usually, I don’t as the chutney making the slices soggy. Anyway, the family prefers to have chutney on the side. You can apply chutney on the slices if you prefer. Use either green chutney or garlic chutney.
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Theme: Recipes With Chickpea Flour
Interestingly, this exciting theme, was suggested by Renu who blogs at Cook With Renu. In fact, as Indians we need no introduction to this essential ingredient. Initially, I had thought of redoing an old post, Pudla but then the urge to try out Tawa Bread Pakora won.
Actually, my first ever introduction to this delicious snack was years ago through a cookery show in India. Specifically back then, the “guinea pigs” to my first attempt were my daughter’s friends. Surprisingly, the ones who came from North India were super excited as it reminded them of home. And the first attempt was a hit to the point that I finally ran out of the stuffing. However, they happily enjoyed bread pakora without the stuffing.
In relation to this theme, I wanted to re create a healthier version i.e. instead of deep frying make it on a skillet or tawa. And of course in the tiny AirBnb which is my temporary home, I didn’t want to deep fry. Overall, I am so glad I tried the tawa version as hubby loved it. Also with considerably less oil it was a guilt free light lunch we enjoyed with some salad on the side.
What Is Chickpea Flour?
In fact, Chickpea flour is flour made with chickpeas. Generally the brown or black chickpeas are soaked overnight. Then, the chickpeas are then dried in the sun. Specifically, I remember helping my mum to grind the chickpea flour using the old time stone grinder. Initially, the chickpeas split up. After that, using a sieve the husk or skin is removed. Subsequently, the split chickpea is then ground to a fine powder. Nowadays, electrical machines do all the work.
image from Google
Indian Cuisine and Chickpea Flour
Chickpea Flour known as besan or chana atta, is an integral part in any Indian Kitchen along with wheat flour and rice. In fact, there are so many daily dishes that are prepared using this healthy gluten free flour. Interestingly, many of the snacks prepared in the Indian Cuisine have besan or chickpea flour.
Some Recipes With Chickpea Flour:
- Pithlu – besan ki sabji – a curry made with chickpea flour which I learnt from my mamiji (aunt). Certainly, this recipe comes in handy when you run out out of vegetables.
- Besan Nankhatai – these Indian style cookies are prepared using chickpea flour and almond powder.
- Sometimes Chickpea Flour is used as a thickening agent for a curry like in this Okra Yogurt Curry/ Dahi Bhindi.
- Kadhi is a famous Gujarati Yogurt based curry which is prepared at least thrice a week in my house. Here again chickpea flour is used as the thickening agent.
- My all time favourite steamed snack using besan is Dhokla.
- Chickpea flour is also used as a coating. Coating cauliflower pieces with chickpea flour makes Tandoori Gobi or Roasted tandoori Cauliflower a delicious starter.
- Indian Sweets for festivals are very often made with chickpea flour – I love making Magas (Chickpea Flour Fudge) or Boondi Ladoo during Diwali.
- Chickpea Flour dumplings are cooked in a yogurt based curry. This curry known as Gatte Ki Sabji is very famous in the state of Rajasthan.
- My family loves to have Pudla (chickpea flour pancakes) as Sunday Brunch or whenever we need to have a light meal.
- And a must have when you have guests is Methi Na Gota.. fritters made with chickpea flour with loads of fresh fenugreek added to the batter. Usually served piping hot with a chutney.
Check Out What Fellow Members Have Made Using Chickpea Flour:
- Airfryer Banana Crisps by Sizzling Tastebuds
- Onion Pakoda/Bhajiyas by Sneha’s Recipe
- Spiced Chickpea Flour Gnocchi with Coconut Spinach Sauce by Food Lust People Love
- Tawa Bread Pakora by Mayuri’s Jikoni
- Vegan Chickpea Tomato Omelette by Cook with Renu
- Zucchini Fritters by A Day in the Life on the Farm
Ingredients Required For Tawa Bread Pakora:
- Bread Slices – I prefer medium slices. Use white, brown or multigrain bread.
- Mashed Potatoes – boiled, peeled and mashed potatoes. For the filling.
- Peas – optional. Can omit peas or add other vegetables too like carrots, French beans, corn, etc.
- Onion – peeled and finely chopped
- Garlic – peeled and finely chopped or minced
- Green Chillis – add according to your taste, finely chopped
- Ginger – peeled and minced or grated
- Chickpea Flour – for the batter
- Rice Flour – for the batter
- Salt – according to your taste for both the filling and the batter
- Turmeric Powder – haldi. For both the filling and batter.
- Red Chilli Powder – for the batter.
- Fresh Coriander – chopped, for the filling and the batter.
- Garam Masala – for the filling
- Lemon Juice – for the filling
- Mustard Seeds – rai. For the filling
- Cumin Seeds – jeera, jiru, for the filling.
- Carom Seeds – ajmo, ajwain for the batter.
- Water – for the batter.
- Soda Bicarbonate – baking soda for the batter.
CHECK OUT MY VIDEO ON HOW TO SHALLOW FRY THE BREAD PAKORA PERFECTLY:
TAWA BREAD PAKORA
- 8 slices bread medium
- 3-4 tbsp oil
FOR THE STUFFING:
- 1 cup mashed potatoes
- ½ cup peas boiled
- ½ cup onion finely chopped
- 1 tsp ginger minced or grated
- 1 tsp garlic minced or finely chopped
- 1-2 green chillis finely chopped
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp garam masala
- ¼ tsp turmeric powder
- ¾ tsp salt
- 1 tbsp lemon juice
- 2 tbsp fresh coriander chopped
FOR THE CHICKPEA BATTER:
- ¾ cup chickpea flour besan
- ¼ cup rice flour
- 1 tsp red chilli powder
- ¼ tsp carom seeds
- 2 tbsp fresh coriander chopped
- ½ tsp salt
- ¾ -1 cup water
- ⅛ tsp soda bicarbonate
PREPARATION OF THE POTATO FILLING:
- Heat oil in a pan over medium heat.
- Add mustard and cumin seeds.
- As soon as the seeds beging to sizzle, add chopped onion.
- Stir fry till the onion becomes soft and lightly brown.
- Add garlic, ginger and green chillis. Stir fry for a minute.
- Add mashed potatoes, peas,garam masala, salt and turmeric powder. Mix well.
- Take the pan off the heat. Add chopped coriander and lemon juice. Mix well.
- Allow the stuffing to cool down a bit. If you use hot stuffing, it will make the bread soggy.
PREPARATION OF THE CHICKPEA BATTER:
- Mix all the ingredients for the batter in a wide dish.
- Add water little at a time as the batter should not be too thick or too thin.
- As I dipped the bread in the batter, I used about 1 cup water. If you are going to brush the batter over the slices then ¾ cup water should be enough.
PREPARATION OF THE TAWA BREAD PAKORA
- Spread the filling on 4 slices of bread. Don't make the layer too thin or too thick.
- Cover the filling with the remaining slices.
- Cut the sandwiched bread slices into triangles.
- Heat a frying pan, skillet or tawa over medium heat.
- Add about 1 to 2 tbsp of oil.
- Reduce the heat to low.
- Dip one triangle of the stuffed bread in the batter.
- Coat it well. If need be use a pastry brush.
- Gently place the coated bread triangle in the hot pan or tawa.
- Allow it to cook till golden brown.
- Flip it over and allow it to cook till golden brown.
- Using a spatula, make the triangle stand on one of its side. Cook. Repeat till all three sides are cooked well.
- Repeat with the remaining slices.
- Depending on the size of the pan, you can pan fry either 2-3 triangles together.
- Serve Bread Pakora with your favourite chutney or sauce.
- Add other vegetables of your choice to the potato filling.
- If you wish you can spread green or red chutney on the slices before adding the filling.
- Add grated paneer or cheese if you wish.
- Replace fresh coriander with fresh fenugreek. Tastes really good.
- Best to use bread that is not very fresh.
- You can deep fry the bread pakoras if you wish.
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