Iftar Special Bread Snacks Recipe By ijaz Ansari

Ingredients

• 2 medium Onion (finely chopped)
• 2 pieces Green Chili (finely chopped, seeds removed for less heat if desired)
• 2 tablespoons Fresh Coriander (Cilantro) (roughly chopped)
• 1 teaspoon Salt (adjust to taste)
• 1 teaspoon Red Chili Powder (adjust for heat)
• 1 teaspoon Coriander Seeds (hand‑crushed)
• 1/4 teaspoon Carom Seeds (Ajwain) (lightly roasted)
• 1 teaspoon Cumin Seeds (lightly roasted)
• 1/2 cup Besan (Chickpea Flour) (sifted)
• 1/3 cup Water (adjust to achieve a thick but pourable batter)
• 4 pieces Bread Slices (any white or whole‑wheat loaf, crusts trimmed if desired)
• 1 cup Vegetable Oil (for shallow frying, use a high‑smoke‑point oil)

Instructions

1. Prepare the Vegetables

   Finely chop 2‑3 medium onions, 2 green chilies, and roughly chop 2 tbsp fresh coriander. Set aside in a bowl.

   Time: PT5M

2. Toast the Whole Spices

   In a dry skillet over low heat, lightly roast 1 tsp cumin seeds, 1 tsp crushed coriander seeds, and 1/4 tsp ajwain until fragrant (about 1 minute). Transfer to a small bowl.

   Time: PT2M

   Temperature: low heat

3. Combine Dry Ingredients

   In a large mixing bowl, add the roasted spices, 1 tsp red chili powder, and a pinch of salt. Mix well.

   Time: PT1M

4. Add the Flour and Vegetables

   Sift 1/2 cup besan into the bowl, then add the chopped onion, green chili, and coriander. Stir to coat the vegetables with the flour.

   Time: PT2M

5. Make the Batter

   Gradually pour about 1/3 cup water while stirring, creating a thick but pourable batter. The batter should coat the vegetables and cling to the bread without being runny.

   Time: PT3M

6. Slice the Bread

   Trim the crusts if desired and cut each slice into triangles (or squares) – 4 pieces total.

   Time: PT2M

7. Coat the Bread

   Dip each bread piece into the batter, ensuring both sides are fully covered. Let excess batter drip off before placing in the pan.

   Time: PT2M

8. Shallow Fry

   Heat 1 cup oil in a skillet over medium heat. Gently place the coated bread pieces in the oil and fry 2‑3 minutes per side, or until golden and crisp.

   Time: PT8M

   Temperature: medium heat

9. Drain and Serve

   Remove the pakoras with a slotted spoon onto a paper‑towel‑lined plate. Serve hot with chutney or ketchup.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

5g

Carbohydrates

22g

Fat

11g

Fiber

4g