Besan bread is a kind of pakori and a very popular street food in India. Best part is that it’s really simple to make and pretty filling too.
|Cooking time:||20 minutes|
|Besan (Chickpea flour, available in Indian grocery stores)||2 cups|
|Chopped Coriander Leaves||1/4 cup|
|Green Chillies Chopped (optional)||4-5|
|Vegetable Oil||For frying|
|Red Chillies Powder||1 tsp|
|Asafoetida (heeng, available in Indian grocery stores)||A pinch|
|Salt||1 1/2 tsp|
|Chat Masala (available in Indian grocery stores)||1 1/2 tsp|
|Water||1 1/4 cup|
- Chop green chillies and coriander leaves.
- Mix Besan, chili powder, salt, chat masala, asafoetida.
- Add water and whisk vigorously so that there are no lumps. Add green chilies and coriander leaves.
- Cut the sides of bread slices. Cut the bread in 4 pieces diagonally.
- Heat oil in a wok.
- Dip a bread piece in besan mixture. Make sure it’s covered from all sides properly and immediately drop it in the oil. Make sure you don’t drop it from too far. You don’t want to splash the hot oil.
- Fry till golden brown.
- Remove bread and let it drain on a paper towel.
- Besan bread is ready. Serve hot with mint coriander chutney or ketchup.
- To test if the oil is enough hot, drop a little bread piece in the oil. If oil starts bubbling around the bread, oil is ready. If bread becomes brown immediately, it’s probably too hot.
- You can skip asafoetida if you don’t like it’s aroma but it’s very good for digestion.