Bread pakora or Dipain frire / du pain frire is a very popular street food in Mauritius. ‘Dipain frire’ literally translate to ‘Fried bread’, and started as a way of using leftover bread. It is usually paired with some spicy coriander and tomato chutney or coconut chutney. These are mostly enjoyed as afternoon tea snacks together with traditional Mauritian milk tea.
Bread pakora recipe / Dipain frire with satini cotomilli
Ingredients
- 10 slices white bread old or fresh
- 150 g plain flour or Besan flour (gram flour)
- 250 ml water
- 1 tbsp spring onion chopped
- 1 tsp salt
- yellow food colouring
Coriander and tomato chutney
- 1 medium size tomato
- 4 sprigs coriander
- 1 chilli
- 1 tsp salt
- 1 tsp water
Instructions
Making the batter
- In a large bowl, add the flour, salt, spring onion and mix well with a whisk to combine.
- Then pour in 250ml of water and whisk well until it becomes a smooth batter with no lumps. Finally add a few drops of yellow food colouring, whisk and set aside
- Cut your bread and portion 10 to 12 equal slices. You can use any type of bread you desire.
- In a large frying pot, heat up some vegetable oil. When the oil is hot enough to fry (180C – 190C), gently dip the slices of bread one by one into the batter and deep fry for 4 to 6 minutes or until fully cooked and crispy (cook in small batches to avoid them sticking together). Make sure to flip them so they cook evenly on both sides.
- Finally, take them out and let the excess oil drain before serving!
Coriander and tomato chutney
- Cut the tomato into small chucks and add to your blender.
- Add the coriander sprigs, salt, chilli and 1tsp of water. Blend for a few seconds until all ingredients break down, taste and adjust the seasoning.
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