Iftar Special Bread Snacks Recipe By ijaz Ansari
Iftar Special Bread Snacks Recipe By ijaz Ansari is a easy Indian recipe that serves 4. 210 calories per serving. Recipe by Ijaz Ansari Food Secrets on YouTube.
Prep: 15 min | Cook: 10 min | Total: 35 min
Cost: $3.41 total, $0.85 per serving
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
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
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
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
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
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
Slice the Bread
Trim the crusts if desired and cut each slice into triangles (or squares) – 4 pieces total.
Time: PT2M
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
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
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
Dietary info: Vegetarian, Vegan
Allergens: Gluten, Legumes
Ingredient Substitutions
- Instead of Green Chili: Jalapeño (less authentic)
- Instead of Besan (Chickpea Flour): Gram flour, All‑purpose flour (different texture)
- Instead of Bread Slices: Baguette slices, Flatbread
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Cutting Board
- Chef Knife
- Mixing Bowl
- Sieve (Fine Mesh)
- Small Frying Pan or Skillet
- Spatula or Slotted Spoon
- Plate lined with Paper Towels
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Ensuring the batter is not too thick so the onion texture remains visible
- Roasting the whole spices briefly to release aroma
- Frying at medium heat to achieve a golden crisp without burning
Chef Tips from the Video
- Use freshly roasted cumin and coriander for a brighter flavor
- A pinch of turmeric can be added for color without altering taste
- For extra crunch, sprinkle a few crushed peanuts into the batter.
Troubleshooting
Batter is too thick and does not spread on bread
Add a tablespoon of water at a time until the batter reaches a smooth, pourable consistency.
Pakoras are soggy, not crisp
Increase oil temperature slightly and fry each side a little longer; avoid crowding the pan which lowers oil temperature.
Onion pieces are too large and become mushy
Finely dice the onions or grate them for a finer texture that stays crisp when fried.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a hot skillet to regain crispness.
Freezer: Not recommended – texture becomes soggy after freezing.
Room temperature: Best eaten fresh; can sit out for up to 1 hour at room temperature.
Make-Ahead Tips
- The batter can be prepared up to 30 minutes ahead and kept refrigerated; give it a quick stir before using
- Bread can be sliced and stored in a sealed bag to stay fresh
Frequently Asked Questions
What is the cultural significance and history of Bread Pakora in Indian cuisine?
Bread Pakora is a popular street‑food snack in North India, especially during monsoon season and festive gatherings. It evolved from traditional vegetable pakoras, using readily available bread to create a quick, filling treat that pairs well with tea.
What are the traditional regional variations of Bread Pakora in Indian cuisine?
In Punjab, the pakora is often spiced with garam masala and served with mint‑coriander chutney. In Maharashtra, a version called "Bread Bhaji" adds turmeric and uses whole wheat flour. Coastal regions may add grated coconut to the batter for a tropical twist.
How is Bread Pakora authentically served in North Indian households?
It is typically served hot, sprinkled with chaat masala, and accompanied by green chutney, tamarind sauce, or ketchup. It is enjoyed as an evening snack with a cup of chai.
During which occasions is Bread Pakora traditionally prepared in Indian culture?
Bread Pakora is common during monsoon evenings, Ramadan iftar, and as a quick snack for family gatherings or tea parties across India.
What makes Bread Pakora special or unique in Indian snack cuisine?
Its uniqueness lies in the combination of soft bread interior with a crunchy, spice‑infused chickpea‑flour coating, offering a contrast of textures that is both satisfying and easy to prepare.
What are the most common mistakes to avoid when making Bread Pakora?
Common errors include using a batter that is too thick, frying at too high a heat which burns the coating before it crisps, and overcrowding the pan which drops oil temperature and leads to soggy pakoras.
Why does this Bread Pakora recipe use roasted whole spices instead of pre‑ground powders?
Roasting whole cumin, coriander, and ajwain releases fresh essential oils, giving the pakora a brighter, more aromatic flavor than pre‑ground spices that may have lost potency over time.
Can I make Bread Pakora ahead of time and how should I store it?
Yes, you can prepare the batter up to 30 minutes ahead and keep it refrigerated. Fried pakoras should be stored in an airtight container in the fridge for up to 2 days and reheated in a hot skillet to restore crispness.
What texture and appearance should I look for when frying Bread Pakora?
The pakoras should be golden‑brown on both sides, with a crisp outer shell that still shows bits of onion and coriander. The interior of the bread should remain soft and slightly puffed.
How do I know when Bread Pakora is done cooking?
When the coating turns a uniform deep golden color and lifts easily from the pan with a spatula, the pakora is done. A quick tap should sound hollow, indicating a crisp crust.
What does the YouTube channel Ijaz Ansari Food Secrets specialize in?
The YouTube channel Ijaz Ansari Food Secrets focuses on quick, easy‑to‑make Indian home‑cooking recipes, often highlighting budget‑friendly dishes that can be prepared in minutes for everyday meals.
How does the YouTube channel Ijaz Ansari Food Secrets' approach to Indian cooking differ from other Indian cooking channels?
Ijaz Ansari Food Secrets emphasizes ultra‑fast preparation, minimal equipment, and practical tips for health‑conscious cooks, whereas many other channels may focus on elaborate, time‑intensive traditional preparations.
Last updated: September 2, 2026
