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.