Bread Pakora

Mix gram flour, green chillies, salt, red chilli powder, coriander seeds, garam masala, dry pomegranate seeds, carom seeds, garlic powder, dry fenugreek leaves, garlic powder, baking powder and baking soda in a large mixing bowl.

Add water gradually to the flour mix, and whisk the mixture until it forms a smooth batter.

Cut the bread slices in any shape you want.

Heat oil in a heavy-bottomed deep pan or kadhai on medium heat. To check if the oil is ready for frying, put a small piece of bread in it. It should immediately come to the surface.

Dip the slice of bread into the batter, then hold it straight for a second or two so that any excess batter drains off.

Carefully lower the bread into the oil and let it fry for a minute.

Flip the bread over with a large slotted spoon. Repeat this step 2 or 3 times until the bread is crispy and golden brown.

Once crisp, transfer the pakoras to an absorbent paper.

Serve hot with coriander or tamarind chutney.