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Breadcrumb pakoras
A less-common version of the popular south Asian snack.
Versions of the pakora / pakoda / pakauda appear in cusines across south Asia. This finger food crops up as a street / railway platfom / roadside snack, starter and side dish.
Chris Young’s version is based on leftover / stale bread, rather than the more usual gram (chickpea) flour. He says: ‘the flavours and aroma conjure up happy memories of travelling in India, particularly of eating freshly-fried pakoras from a cone of newspaper in the holy city of Varanasi on the bank of the Ganges.’
Ingredients
2 large handfuls of Real Bread crumbs
1 egg, beaten
1 tbsp plain / all-purpose flour
½ onion, finely diced
1 small handful of coriander / cilantro (leaves and stalks), chopped
some curry leaves (enough for a few per pakora)
1 small green chilli, chopped (optional)
1 tsp baking powder*
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp turmeric
a large pinch of salt
a good grind of black pepper vegetable oil, for deep-frying
*Chemical raising agents aren't used in Real Bread making but this isn’t a recipe for making bread.
Method
Mix all of the ingredients together until combined and you can form the mixture into balls. If the mixture is too dry and you can’t shape it, add water little by little until you can; if it seems too wet, add a little more flour.
Heat the vegetable oil in a deep, solidly-made pan to 180–190°C / 350–375°F. (To test, drop a small piece of the mixture in - it should bubble and sizzle to the surface.)
Form the mixture into balls about the size of a golf ball and use a slotted metal spoon to carefully lower a few of them into the hot oil without overcrowding the pan.
Fry for about 5 minutes until golden brown, moving them around to ensure they are cooked evenly. Remove with the slotted spoon and drain on paper towels while you fry the remaining pakoras.
Great served with a dollop of a south Indian style coconut chutney.
Baker’s Tip
This recipe is a guide, rather than a scientific formula to be exactly adhered to – use whatever spices you like, and other ingredients you might have to hand. For example, you could throw in some small cubes of paneer or strips of chicken, or cooked spinach.
Recipe text © 2016 Chris Young.
Taken from Slow Dough: Real Bread by Chris Young, published by Nourish Books.
Reproduction prohibited without written agreement of the copyright holder.
Social sharing
If you make this, please share your photo(s) with the world on social media using #RealBread and other relevant hashtags, linking back to this recipe. Better still if we can see you in the photo, too: #WeAreRealBread!
Please don't forget to tag @RealBreadCampaign, and the recipe's author, on social media.
Published Monday 20 January 2025
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.