Gluten-Free Bread Pakora
Discover the irresistible charm of Gluten-Free Bread Pakora—a perfect fusion of crispy indulgence and dietary mindfulness. This delightful snack reinvents the classic bread pakora with gluten-free bread slices coated in a spiced chickpea and rice flour batter, enriched with bold Indian flavors like turmeric, cumin, and red chili powder. Optional additions like green chutney spread and fresh cilantro bring extra bursts of flavor to these golden-fried triangles. Quick to prepare and utterly satisfying, this recipe is ideal for serving as a teatime treat or a party appetizer. Pair it with tangy tomato ketchup or your favorite chutney for an unforgettable gluten-free delight. Perfect for gluten-sensitive diets and anyone craving a crispy comfort food fix!
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Recipe Information
Ingredients
- 4 slices Gluten-free bread slices
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 1 pinch Asafoetida (hing)
- 0.25 teaspoon Baking soda
- 0.75 teaspoon Salt
- 0.75 cup Water
- 2 cups Oil for deep frying
- 2 tablespoons Chopped cilantro (optional)
- 0.25 cup Green chutney for spreading (optional)
- 0.25 cup Tomato ketchup for serving (optional)
Instructions
Cut each gluten-free bread slice diagonally to create triangle halves.
In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, baking soda, and salt.
Gradually add water to the dry ingredients, whisking continuously to form a smooth, thick batter without lumps. The batter should be of pouring consistency, similar to pancake batter.
Optionally, add chopped cilantro to the batter for extra flavor.
Heat oil in a deep frying pan on medium heat until hot.
Optional step: Spread green chutney on one side of each bread slice before dipping into the batter.
Dip each bread triangle into the batter, ensuring it is fully coated. Allow excess batter to drip off.
Carefully place the coated bread slices into the hot oil.
Fry a few slices at a time, turning occasionally, until they are golden brown and crisp on all sides, about 4-6 minutes.
Remove the pakoras using a slotted spoon and drain them on paper towels to remove excess oil.
Repeat the process with the remaining bread pieces.
Serve the gluten-free bread pakoras hot with tomato ketchup or your choice of chutney.
Nutrition Facts
Calories |
5315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 494.5 g | 634% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3804 mg | 165% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 38.3 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1698 mg | 36% | |
*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.
