Gluten-Free Bread Pakoda
Transform your tea-time snacking routine with this irresistible Gluten-Free Bread Pakoda recipe! Perfectly golden and deliciously crispy, this delightful twist on the classic bread pakoda features gluten-free sandwich bread dipped in a flavorful batter made with chickpea flour, rice flour, and a fragrant blend of spices like cumin, carom seeds, and turmeric. With the added kick of fresh green chili and aromatic coriander leaves, every bite is bursting with taste! The pakodas are deep-fried to crunchy perfection, making them the ultimate comfort food for those following a gluten-free diet. Ready in just 30 minutes, these pakodas are ideal for entertaining or indulging. Serve them piping hot with mint chutney or tangy tamarind sauce, and enjoy a snack that's as inclusive as it is mouthwatering. Keywords: gluten-free bread pakoda, chickpea flour batter, crispy snack, tea-time recipe, gluten-free Indian snack, quick pakoda recipe.
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Recipe Information
Ingredients
- 8 slices Gluten-free sandwich bread
- 1 cup Chickpea flour (besan)
- 0.25 cup Rice flour
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Carom seeds (ajwain)
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Cumin seeds
- 1 teaspoon Salt
- 0.75 cup Water
- 1 unit Green chili, chopped
- 2 tablespoons Coriander leaves, chopped
- 2 cups Oil for frying
Instructions
Cut the gluten-free bread slices into halves or quarters based on your preference and set aside.
In a large mixing bowl, add chickpea flour, rice flour, red chili powder, turmeric powder, carom seeds, cumin seeds, and salt.
Gradually add water to the dry ingredients and mix well until a smooth and thick batter forms. Ensure there are no lumps.
Add chopped green chili, coriander leaves, and baking soda to the batter. Mix well to incorporate.
Heat oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
Dip each bread piece into the batter, thoroughly coating it on all sides.
Carefully place the coated bread pieces into the hot oil. Fry in batches to avoid overcrowding.
Fry the pakodas until they are golden brown and crispy, approximately 2-3 minutes per side.
Using a slotted spoon, remove the pakodas from the oil and drain on paper towels to absorb excess oil.
Serve hot with mint chutney or tamarind sauce as desired.
Nutrition Facts
Calories |
5506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.0 g | 640% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3967 mg | 172% | |
| Total Carbohydrate | 268.7 g | 98% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 30.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1444 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
