Crunchy Bread Fritters (Dabel Roti Ke Pakore)
A variation of this recipe for double roti pakora is to make a chutney sandwich, dip the entire sandwich in the batter, and then deep-fry. Chickpea flour is also known as garbanzo bean flour or besan and is sold in some supermarkets, Indian markets, and online.
Serves: 4Hands-on: 25 minutesTotal: 45 minutesDifficulty: Medium
- 4 slices white bread, crust removed
- 1 cup chickpea flour
- 1⁄2 tsp. salt
- 1 cup plus 1 tsp. vegetable oil, divided
- 3⁄4 cup warm water
- Cut each slice of bread into 4 equal-sized pieces; set aside.
- Mix together the chickpea flour, salt, and 1 teaspoon oil. Adding water a little bit at a time. Beat well to ensure that there are no lumps. Let the batter rest for about 20 minutes.
- Heat remaining oil in a deep pan to 350ºF on a deep-fry thermometer. Dip each bread piece in the batter, let the excess batter drip off, and place the bread into the hot oil. Add a few pieces at a time. Reduce the heat to medium. Fry the fritters, turning them in the oil until they are golden brown on all sides.
- Using a slotted spoon, remove the fritters from the oil and place on a double layer of paper towels to drain. Place in a warm (200ºF) oven. Let the oil return to temperature and continue until all the fritters are done. Serve hot.