Bread Pakoda

Ingredients

• 8 bread slices
• 1.5 cups besan (gram flour)
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• A pinch of baking soda
• Salt, water, oil for frying
• Optional: potato filling

Method

1. Whisk the besan with turmeric, chilli powder, baking soda and salt, adding water gradually until you reach a smooth, medium-thick batter that coats the back of a spoon — too thin and it won't cling to the bread, too thick and it fries into a heavy shell.
2. Cut each bread slice diagonally into two triangles. If using a potato filling, spread a thin layer of mashed spiced potato between two triangle halves like a sandwich before dipping.
3. Heat oil for deep frying until medium-hot. Dip each bread piece into the batter, making sure it's fully and evenly coated on all sides, including the edges.
4. Slide the coated pieces into the hot oil carefully and fry in batches, turning occasionally, until deep golden-brown and crisp all over — about 3-4 minutes total. Overcrowding the pan cools the oil down and makes them greasy, so fry a few at a time.
5. Drain well on paper towels to remove excess oil and serve immediately while hot and crisp, with ketchup or chutney — bread pakoda turns soft quickly once it cools.