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I believe that salt is to food, what food is to life. In right proportions, it can heighten the taste of what you eat..and in the wrong - destroy! Even the most delicious sweets come added with some salt...to taste!

As for me, I've never enjoyed cooking. And as contrary to my owning a food-blog as it may sound, I always think about daily, routine cooking as a chore. But my tryst with the pots and pans began when I got a kitchen all to myself...I began experimenting and exploring new worlds in my own home. Some outcomes were excellent and some plain disasters. Then sprouted the need to keep track of all those good ones...and hence this blog!

Here, I share those experiments that pleased more than one palate!

March 2, 2010

Whole Wheat Bread Pakoda

One chilly evening, when the big winter blizzard was tormenting our town, the wanna-eat-something-hot mood captured all of us - just as you must've expected. Like a mechanized robot, I went and opened the fridge. Two weeks after we purchased grocery, a couple slices of whole wheat bread lay at the very rear end of the lowest rack...dry from all sobbing they did since they were left untouched for so long, I imagined! Poor souls. I decided to perk them up a tad bit. At first, I thought of making grilled sandwiches for us, but what's a snack without some spice to it? Especially on cold, snowy evenings! So, I trashed the idea of a sandwich into my mental recycle bin and dug into my pantry and I saw Rice flour, Maida, Besan.....Besan. Tada! Perfect for bread pakodas. Of course, these are packed with calories, so I consoled myself (Ahem!)'Okay, at least the bread is whole wheat'. The end product did leave me a bit surprised, for unlike pakodas made from regular bread these did not absorb as much oil! The next time you have left-over whole wheat bread and are feeling indulgent, do give this a shot.

4 Slices of bread - Make 4 triangles out of each slice by cutting them diagonally across
1.5 Cups Besan flour (Chickpea/Gram Flour)
1 tbsp Chillie powder
1 tsp Turmeric powder
A pinch of baking soda
And, of course, some salt to taste!

- Mix the besan, chillie powder, turmeric, baking soda and salt together to form a smooth, thick batter using water
- Heat oil in a wok/kadai
- Once the oil is hot, dip the bread triangles in the batter until fully coated
- Deep fry in the oil
- Serve hot with tomato ketchup

Makes 16 medium sized pakodas. A perfect, quick snack for tea time!

SERVES 4 (Unless you get tempted by more, which I think is highly possible!)
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  1. Hey Deepti! I made these one of those snowy days too for lunch:) I shallow fried them instead of deep frying ..but gorged down quite a few! You can add a tsp ajwain and a tsp anardana powder(u get in indian store) to the batter too.

  2. Wow! Does it look yummy or does it look yummy? You're tempting me! But I dont wanna get tempted :( God help me :P

  3. Yup Preeti. That sounds like a great idea too. Will try it some time.

  4. Girl...I made these today, and they were yummmmmmmmmmmmmmmm-max! Tasted just like raw-banana fritters. Am I right in saying so? :)
    Thanks for sharing such a wonderful snack! Its perfect!

  5. You got it Madhuri...they do taste pretty close to banana fritters. I'g glad you liked it!