We are on the final day of BM# 50 third week. I have been cooking with "One Ingredient, different dishes" As I said I had selected Bread because of the Bread Gulab Jamun that was prepared during my office cultural activity. So the other innovative dish, or rather the presence of mind my office cook showed, was making use of the leftover trims or the brown crusts they trimmed out of the bread.
Since they were cooking for 100 people, they had to use lot of loaves. And imagine the sides that were discarded. That's when they decided they would make something out of it. They were originally planning to pair the Gulab Jamun with some potato wafers, after this innovative idea that the cookes came up with, they decided to showcase this itself.
They got some more bread loaf and used it in making the Bread Crumb Pakoda. What they made was actually more like a bonda types. And not exactly the crispy pakoras. I decided to use just the side crumbs for the pakodas. I had decided to make all the three dishes on the same day, because I wanted to uses the sides. When I had made these crispy pakodas, I literally request for some to be kept for the pictures.
The pakodas got over in no time and surely is an addictive snack. It's a very flexible recipe, you can just improvise as you make it. To make it more crunchy and crispy I added rice flour, Maida and Besan. And with almost no moisture to make the batter.
Makes a great snack during evening times, when you want to quickly make something to nibble on.
Unlike elsewhere, where deep fried fritters are all called as Pakoras, in south we have different names for different shapes of deep fried fritters. The ingredients might all be the same, the way you make it differs and so are the names.
When a ball of batter is flatten and fried, it's Vada and I have a huge list (comes both with a hole in middle, without it as well),