Fritters made with bread and yogurt
Bread ke bhajiye
Level: Easy Cooking time: 30mins.
April showers bring May flowers, that’s what we all say in April. The lawn outside has turned green with all the rain, the weather still remains gloomy and the pollen count… I am not even going to mention that. I have come home from work and had a chat with Alka of Sindhirasoi.com. My brain just won’t function the way it would when the sun is shining. I just couldn’t think what recipe I should dedicate for her. She likes spicy food, Hmmmm… A call from my hubby: what’s for dinner? Answer from me: just simple Bhindi Basar. (Blog coming soon) Hubby: you mind if I invite somebody. Answer from me: not a problem. Phone conversation ended. Somebody is coming home for dinner. Just a simple meal didn’t sound good to me at all. Now I have 2 issues here, something more for dinner tonight and something spicy for Alka. I have to come up with an idea, I have to, I have to…Come on think I said to myself. Hitting 2 birds with one stone is going to be a difficult task. I hear the sound of thunder and the rain coming down and hitting against the glass window. That’s it, just struck me as lightening, rainy days are pakora days. I could do some kind of pakoras for her this would solve both the issues. I can have the perfect spicy snack that I will be able to blog too. I can serve Phulka/bhaji and some spicy Pakoras with chutney. But what kind should I make? Not the same ones we eat everyday. Now what is there in the refrigerator that I can cook quickly and that too with a twist? Bread,Yogurt that’s what I see, ok done! Decided. Now I have the perfect Sindhi recipe for her. Here it goes; this is especially for you, Alka and for all our visitors.
- Curds: 3 tbsps
- Bread: 6-7 slices (Preferably 2-3 days old bread)
- Besan: 4 heaped tbsps
- Onions: 2 medium diced
- Green Chilies: 4-5 thinly chopped/sliced
- Coriander leaves: 3 tbsp chopped
- Ginger: 2 slices finely chopped
- Mint leaves: 6-7 optional
- Jeera: 1 tsp
- Haldi powder: ½tsp
- Red Chilies: ½ tsp
- Anar Dhana: 1tsp crushed
- Full Dhania: 1tbsp
- Soda-bi-carb: ½ tsp
- Salt to taste & oil for Frying
- Soak bread with curds, water salt and haldi. Keep aside for 5-10 mins.
- Chop onions, coriander, ginger and green chilies and mix together.
- Take besan, crushed anar dhana, full dhania, jeera, soda-bi-carb, red chilies and mix together.
- Next, mix all the three above steps and make a batter by adding water. Add salt to taste.
- Fry little dumplings in hot oil till golden brown.
- Drain on a paper towel.
- Serve hot with your favorite green chutney, meetha chutney or tomato ketchup or all.
- Enjoy these tasty soft on the inside and crunchy on the outside pakoras on a RAINY DAY.
Keep it simple, keep it Sindhi…