Bread Pakoras

By: Manjula Jain

October 20, 2007

Serving : 4 people
Total Time :20 minutes

Rate this recipe:

5 from 1 vote

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Bread Pakoras

Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment to your afternoon tea.

Bread Pakoras

Ingredients

  • 4 slices white firm bread
  • 1 cup besan gram flour
  • 1 tbsp rice flour
  • 1 tsp salt
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 2 tbsp green finely chopped
  • 1/4 cup cilantro finely chopped hara dhania
  • 1/2 cup water little more or less use as needed

Instructions

  • Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.
  • Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
  • Next, add the green chilies and cilantro. Mix well.
  • Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
  • Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
  • Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

Notes

Tips:
If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.
Variations:
Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.
Serving suggestions:
The bread pakoras are best when dipped with a fresh cilantro chutney or 
Pakoras taste best when they are served hot.
Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
Bread Pakoras

Bread Pakoras

Spicy Bread Pakoras are great as an appetizer, finger food for any gathering, and a tasty compliment to your afternoon tea.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Indian
Servings 4 people

Ingredients
  

  • 4 slices white firm bread
  • 1 cup besan gram flour
  • 1 tbsp rice flour
  • 1 tsp salt
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 2 tbsp green finely chopped
  • 1/4 cup cilantro finely chopped hara dhania
  • 1/2 cup water little more or less use as needed

Instructions
 

  • Remove the crust from all sides of the bread. Slice the bread lengthwise into 3 equal parts.
  • Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness. Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
  • Next, add the green chilies and cilantro. Mix well.
  • Heat the oil in a frying pan on medium high heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
  • Dip the bread slices in the batter one at a time and slowly drop into the frying pan. Fry the Pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
  • Turn them occasionally. Fry the Pakoras until both sides are golden-brown. Repeat this process. The crispy, delicious Bread Pakoras are ready to serve.

Notes

Tips:
If oil is too hot Pakoras will cook too fast and will not be crispy; if oil is not hot enough Pakoras will be greasy. You may have to adjust the heat as needed while cooking.
Variations:
Use 1/4 cup of chopped spinach or 2 tablespoons of chopped fenugreek leaves as a substitute for the chopped cilantro.
Serving suggestions:
The bread pakoras are best when dipped with a fresh cilantro chutney or 
Pakoras taste best when they are served hot.
Pakoras can be made one day in advance do not refrigerate. When ready to eat, place on a cookie sheet and heat in the preheated oven on 300 degrees.
Keyword Crispy Pakora, Kid Friendly, Spicy Fritters, Tea Time Snack, Vegan
Tried this recipe?Let us know how it was!

Comments

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    Natalie
    February 20, 2020 at 12:10 am

    Manjula, thank you so much for this recipe. Can you suggest any other vegetables to add to the batter? Thank you!

      Manjula Jain
      February 24, 2020 at 12:26 am

      Natalie, chopped spinach, or shredded potato or both

    Didina
    February 17, 2020 at 2:31 pm

    Very intriguing recipe.
    There is a similar, but sweet version which is of Medieval origins which we called “frittelle di pane”, which are slices of bread (usually stale-ish) that are first immersed in a batter of sugar, milk and eggs, and then fried and topped with a dusting of cinnamon (French toast is a similar recipe and has the same roots). Being that these use eggs they are not indian vegetarian, but by using besan maybe I can achieve a similar result. But if I fry a batter made with besan and sugar, do I have to roast the besan beforehand to get rid of the raw taste?

    Anu Middleton
    March 14, 2019 at 4:09 pm

    What type of cups do you use for measuring out the ingredients in all your recipes? Are they the universal type that are used in English and American recipes? Thank you

      Manjula Jain
      March 15, 2019 at 12:03 am

      Anu, I use the universal measuring cups and measuring spoons, and I am very precise

    raja Catering
    August 14, 2018 at 12:12 am

    Thanks for the wonderful receipe

    Kailash Sahu
    August 3, 2018 at 5:05 am

    I own Restaurant in Udaipur. I love to know about various Food and Cuisine Styles to add in my Restaurant Menu. Thanks for the detailed Recipes.

    Valerie
    July 18, 2018 at 7:59 am

    Dear Manjula. I am sure I would love this. I have two questions, though.
    1. Is it very spicy-hot? I like hot, but not others who I would like to make this for.
    2. What do you do with the oil in the karahi after you have finished? Can it be saved for future use?
    Thank you.

    Saritha Chaitanya Narra
    October 28, 2017 at 12:08 pm

    Hey Manjula,
    I have tried these bread pakoras and they have turned out very well. My husband n kids loved it. Thank you.. Will try other recipes as well…

      Manjula Jain
      October 29, 2017 at 5:16 pm

      Saritha, thank you, it always feel good to hear that

    Karen Pinto
    November 23, 2016 at 6:44 am

    Thanks Manjula for the wonderful recipe.. I tried it n it turned out to be awesome… A great accompaniment with evening tea..

    Sunil
    February 3, 2016 at 8:50 am

    Thank you madam… easy to make.. let us try…

    poonam tomar
    March 29, 2015 at 2:14 am

    Nice bread pakoda

    sloffler
    December 19, 2014 at 10:12 am

    I am GermanAmerican with an Indian Husband. Manjula, you have made our marriage 100x better by teaching me how to cook Indian specialties. I have watched your videos for the last 1 and half years, and everything is so delicious! Thank you for sharing your good soul with the world. Big hug! You are beautiful!

    Joti
    December 18, 2014 at 9:01 pm

    Luv your measurements specially amt if water thanks u r great chef

    amita
    September 13, 2014 at 6:30 am

    Mam you are best

    amita
    September 13, 2014 at 6:28 am

    NICE

    Anita Kumari
    May 14, 2014 at 12:39 am

    Dear Mam,

    IO have tried many of your recipes and have come turned out very well. Pls let me know what kind of oven to buy to bake /roast vegetables. I am not getting correct results ion the microwave

    thanks and cheers
    Anita

      Lottie
      February 20, 2016 at 4:47 am

      You need a normal oven to roast any kind of vegetables or meat. A gas oven or an electric oven but you definitely cannot roast in a microwave

    M.BALAKRISHNAN
    April 10, 2014 at 2:47 am

    Good. A starter for Parties. Simple to make.

    ansari
    January 8, 2014 at 8:43 pm

    very nice pakora

    soumya
    November 26, 2013 at 6:22 am

    Really informative

      Payal
      January 6, 2016 at 7:54 am

      Thanku so much … Ur recipes r just exotic & described very well

    sathya priya
    October 21, 2013 at 8:05 am

    Lovely pakoras.I will do simple baaji.This is new to me.Lovely clicks

    abby
    December 28, 2012 at 9:08 pm

    where do you get the firm white bread from? what brand?

    sarika
    November 23, 2012 at 7:06 am

    I will surely try this..in the photo it look awesome

    rehana
    October 10, 2012 at 4:45 pm

    Thanks !!!!!Great hit.

      Balaganeshen
      December 11, 2019 at 3:47 am

      5 stars
      I love Bread Pakoras, that was amazing. you made me chef bro…. Thank you!!!

    Milan barman
    October 7, 2012 at 5:18 am

    Many many tankz for help me how to make bread pakora….,
    Am rlly grtful…

    Lopa Rawal
    August 31, 2012 at 9:07 am

    this recipe is very very good… itz easy n my mom was so happy that i starting cooking and get good cook… thankx Manjula ji.. thanxx a lot… ur website makes me cooking… 🙂

    hajra tahir
    August 10, 2012 at 1:13 pm

    hello mam we hve first tym seen ur videos nd ur recipes r awsum specially jalebi’s nd pani puri my mum truly loved it she is ur big fan we hve seen just two recipes bt nw will watch all soon my mum is fond of cookng she love cookng……my mum is requestng plz tell us hw to make the bakery thngs like rollz,pettis etc hpe u will ans us soon u r really talnted thnku………………………….

    Minakshi Sharma
    July 11, 2012 at 12:47 am

    Hello,

    Can we use corn flour in place of rice flour to bring crispiness??

      Manjula Jain
      July 11, 2012 at 8:48 am

      Minakshi Sharma
      corn flour will be good.

    Salome
    June 27, 2012 at 8:15 pm

    Aunty-ji, I was just wondering,
    Could I cut the bread into triangles instead of rectangles?
    Also, are the cilantro and green chilies necessary?

    Just Wondering.

    Namaste-ji,
    Salome “Bindi Lover”

      Manjula Jain
      July 5, 2012 at 7:15 pm

      Salome
      Cut the bread in the shape you will like, you can do without cilantro and green chilies

    elitah mary pyroth
    April 16, 2012 at 4:31 am

    Hallo Madame i really envy your cooking and my son loves it —we are Zimbabweans living in Germany Franfurt and we have a nearby Indian shop which selles nearly everything

    I would like to ask if you can cook Cassava

    Waiting to hear from you

    yours pyroth

    padma sundar
    March 9, 2012 at 2:30 pm

    Really super aunty.Thanks for your recipe.

    Madeline
    March 7, 2012 at 7:50 pm

    I just wanted to let you know how much I love your blog! I’ve been following it for a while, and I finally tried out one of your recipes! I made these bread pakoras for a party recently, they were great!

    Harry
    March 7, 2012 at 12:51 am

    Can we also add cheese/paneer or corn in it…if yes please specify how..??

      Manjula Jain
      March 7, 2012 at 6:01 pm

      Harry, you can use paneer and corn, but not cheese. To do this, you must mash the paneer or corn into the batter and then follow the rest of the recipe.

    R S MEERA
    January 19, 2012 at 2:38 am

    Dear Aunty
    yesterday i tired your recipe bread pakoras i came out very nice thanks for giving us nice recipe

    Debleena Basu
    June 20, 2011 at 1:44 am

    Hi aunty,

    I am a great fan of your recipes.I have a simple query….can I use corn flour instead of rice flour?

    Satya
    April 24, 2011 at 3:18 pm

    Thanks !! Great hit!!

    aashna
    April 7, 2011 at 11:41 pm

    please teach me to make simple egless vanilla cake without the help of oven
    i have microvave at home and i have tired to make the cake in it but i dont what happens to it it remains uncooked !! please tell me how to make it !

    Parineetha
    February 20, 2011 at 11:54 am

    what is Ajwain i did not get anywhere

      rozy
      May 17, 2011 at 9:06 pm

      hi, you can get ajwain from any indian or pakistani grocery stores.

      parimala
      August 16, 2011 at 11:18 pm

      hi,
      they r called as carom seeds. ask in any indian stores. or u will easily find it.

    Seema
    December 20, 2010 at 2:57 pm

    This is a very yummy appetizer indeed. I also add “Ajwain” to the batter, gives a nice flavor.

    SAMEERA
    December 9, 2010 at 1:52 am

    NICE RECEIPE.I’L TRY IT

    Sonakshi
    November 30, 2010 at 6:11 pm

    Hi,I have one question instead of Rice flour
    Can I use corn flour..?please reply me.Thanks.

    Dominique
    November 8, 2010 at 7:16 pm

    These were part of my Indian feast for my boyfriend and I tonight. I served them with mango chutney and added scallions to the batter as I love the onion flavor in my pakoras. Thanks for a really easy and tasty recipe.

    Mazee Africa
    November 3, 2010 at 6:41 am

    Bhabhi,

    Very tastie receipe I tried and loved it very much keep up the good work, I want to cook something nice or a sweet for Diwali please send me some suggestions

    Linda
    October 29, 2010 at 1:11 pm

    Thank you for the lovely website. I am just learning about Indian cooking and you are a wonderful teacher. I have tried your Aloo Gobi, Chope Palak, Roti and also Mushroom and Peas. They all came out deliciously and now I just have to start doubling the recipes so I can have leftovers! Thank you!

    Priya
    August 10, 2010 at 10:40 am

    Hello Aunty,

    I am in Chennai, India. Your website is very helpful in knowing the north indian receipes. My kids enjoy when I cook your receipes.

    Bread pakora looks delicious. I will try it soon.

    Moreover the video presentation is so nice and clear. Cooking is easy when we get to see the other person cook the same dish.

    Thank you so much.

    Priya

    raji
    July 28, 2010 at 5:54 am

    tasty recepie……..

    Kinal
    July 4, 2010 at 6:02 am

    Hi Aunty, I’m a complete zero when it comes to cooking but my own mother is one of the best cooks in the world. Before I got busy chasing my career, I didn’t take advantage of her recipees but now that I’m getting older, I want to learn to cook like my mom. So now, I’m going to share this website with my mom and we are going to have some great time cooking !!! Thanks to rediff.com I came to learn about this website and you can’t imagine how excited I’m. Even when I will be away from my mom, I will have your site to learn from so THANK YOU !!

    Mrs. Prarthana Sharma
    June 16, 2010 at 9:28 am

    Dear Aunty,

    Thanx a lot for such a good website. ur receipies r too simple as well as Delicious. The most imp thing which i like abt ur website is u have mentioned the recipe wid video which help us lot to undstd in better way.
    Once again thanx ……………

    karen
    June 15, 2010 at 8:29 am

    Hi Auntie, I am from Philippines. I have been looking for a website just like your for over months now. Thank you for sharing your cooking talent! Cant wait to try your recipes! Got to check out Indian stores now! You are blessed with your talets….

    sneha
    March 24, 2010 at 10:54 am

    have been trying your recipes, they r really good. It will be great if we could print the recipes by having printer friendly page.

    Mina
    March 11, 2010 at 4:06 am

    You have many great tasty but simple recipes, with good instructions.

    Keep adding to the site!

    Thank You
    Mina

    Alex Michael Melka
    February 24, 2010 at 5:09 pm

    This website is great, it helped alot with my bread project. I awlays want to make stuff that’s new and that would get me a good great (and to be honest i want to show off a bit 😉 ) so i made my own bread and then used this recepie. It came out superb !! Keep up the Great Work !! x

    Archana
    February 5, 2010 at 10:52 pm

    Hi Aunty,

    Just recently I came to know about your website, I just love the way you explain each and every step so that we are thoroughly understood. I just tried your carrot halwa and samosa, it came out superb….tx a lot……excellent website….pls continue ur superb work…

    margi
    January 28, 2010 at 8:04 pm

    i have just started to learn how to cook….since i m getting married soon….and i am soooo thankful to you for such great recepies…..i love the most is that you expain each and every step very nicely….thank you.

    Pragya
    December 22, 2009 at 9:03 am

    Namstey Manjula Aunty,

    I have followed many of your receipes rajam, black-eyed beans salad (Lobhia). I am expecting a child so i need your guidance if you can suggest some nutrious but delicious recepies and i have sabudana at home what i can prepare with it preferably some snack and secondly whenever i am preparing aloo-methi some how its becoming bitter in taste can you suggest me something for it as i love methi and i am looking for sarsoo ka saag receipe also if u can pls. post it on your website.

    Bye and Take care

    Thanks & Regards
    Pragya

    shobha
    October 26, 2009 at 9:47 pm

    Namaste mam, I must really thank my best friend Devi who is living in london for introducing your website to me.Iam pleased with your cooking instructions.Thanks a lot for teaching us.

    Paediatricinfo
    October 24, 2009 at 11:41 am

    Great place to look for recipes. I am so inspired to cook now!!

    Simi
    September 11, 2009 at 1:49 am

    I tried your bread pakoras for tea time snack. It was yum yum…… was so quick. thanks for the recipe.

    Sandy
    September 10, 2009 at 7:35 pm

    Hello Aunty , Tried your Pakoras day before,Turned awesome and I served it with chutney and sprinkled little Chat Masala.Thanks for this simple yet delicious snack.

    Shilpa
    September 4, 2009 at 9:45 am

    Thank you Manjula aunty. I just tried this recipe today and it turned out really tasty! I’ve also tried your other recipes including the kulfi and the green chilli pickle.
    Thank you once again.

    Samira
    September 3, 2009 at 6:38 am

    Is there a substitute I can use for rice flour?

      Manjula Jain
      September 3, 2009 at 6:19 pm

      Hi Samira, do without rice flour.

    Mohammed Al-Amer
    August 29, 2009 at 11:38 pm

    oh I’m sorry, I just noticed that the recipe is already written under chutneys. thanks.

    Mohammed Al-Amer
    August 29, 2009 at 11:34 pm

    thanks a lot for your great recipes, I am from Saudi Arabia and since I was a child I love Indian vegetarian food, especially Pakora, Chole and Nan. Could you please write me the recipe of Cilantro Chutney I would appreciate it. thank you. Regards, Mohammed from Saudi Arabia.

    ROSIE
    August 24, 2009 at 4:29 am

    Dearest Manjula aunty ,

    I have been living in india since birth but still couldn’t make tasty dishes.Then one day while surfing the net i came across ur site and since then there has been no looking back.Its all courtesy-manjula’s kitchen.
    Thanks a lot !!!!!!!!!!!!

    Lakshmi
    August 11, 2009 at 2:50 pm

    Dear Manjula aunty, What kind of white bread should I use for this recipe? the recipe calls for firm bread. Is there any particular brand u prefer?
    Thanks

      Manjula Jain
      August 11, 2009 at 5:16 pm

      Hi Laxshmi, any brand should work fine.

    rinku
    June 20, 2009 at 12:04 am

    i like ur recipe bread pokoras i have seen ur site for first time i like ur vedio shout of processing

    radha
    May 27, 2009 at 3:53 pm

    I m radha i m married for 2 year but i was living in india but i m in usa now sence 2 months and i dont know how to cook but u r really goood cook !!
    i like your cooking !
    can u reply me ?

    reetu
    May 23, 2009 at 1:05 pm

    is it possible to make them in electric tandoor instead of frying to avoid the oil ? if yes please suggest how ?? Thanks

    reshma
    May 18, 2009 at 3:54 am

    Hello Anty
    i have tried your recipe bread pakoras,my hubby didn’t knew its made of bread my kids to like it thy enjoyed eating. thank u very much for sharing ur recipe on utube ur
    website is nice
    bye
    reshma

    Sandhya Arun
    April 27, 2009 at 9:05 am

    Excellent Pakoras !! It came out very good 🙂

    Jayshree
    April 9, 2009 at 8:04 am

    Auntyji, Thanks for the wonderful receipe. The bread pakora’s came very well.

    parminder kaur2000@yahoo.com
    March 28, 2009 at 8:13 am

    hi
    i put little ginger paste also, it taste really good.
    thax
    PK

      anuja
      July 28, 2009 at 11:32 am

      hello ma’m,

      how are you.. if i am not making a mistake, you are a professor.. rgt?
      please do reply..

      warm regards,
      AM

    Hima
    March 25, 2009 at 10:20 am

    Dear Manjula,

    I’m newly married, just started cooking for the past 2 months.I’ve tried many of ur recipes including bread pakoras.. everything came out well. Your recipes are awesome.. its really helping me very much, my hubby likes my cooking very much..he never believes when i tell him i’m new to cooking.. all the credit goes to u. thank u very much

    Keep posting Many more recipes..

    Good luck
    Hima

      manjula
      June 11, 2009 at 9:31 pm

      good luck.

    susmita
    March 11, 2009 at 8:37 pm

    manjula aunty
    could you please send me the recipe for pau bhaji?
    thanks
    susmita

    Sudha
    March 7, 2009 at 12:58 pm

    Hello Manjula,

    It is not only a treat to watch your recipes but also a a pleasure to try them and serve them for the family. I simply love your recipes that are so lovingly prepared by you.

    Manjula didi, could you please tell me as to which type of lemon juice should be used to curdle the milk for making paneer, that is whether the store bought readymade bottle of lemon juice or the fresh lime fruit that is available in the grocery section.

    Thank you in advance.

    Sudha

      Manjula Jain
      March 7, 2009 at 7:17 pm

      Hello Sudha,
      Store baught lemon juice or fresh lemon juice eather one will work.

    Kumar
    March 7, 2009 at 8:23 am

    That’s awesome Manjula Garu, the preparation method itself tshows the professionalism in cooking that u have. I have the ability of telling whats it contains by eating any Indian dish and can tell , how to prepare also, but without even trying u’r recipes, i can tell, u’r recipes will really comeout great. Good Luck and keep posting new recipes.

    Tina
    March 6, 2009 at 1:53 am

    Dear Manju Aunty,

    Can we addd Beet to Veg Cutlets

      Manjula Jain
      March 6, 2009 at 8:11 am

      Hello Tina,
      Try, I have never used beet, recipes are always bateer when they have personal touch.

    Tina
    March 6, 2009 at 1:52 am

    Dear Manju Aunty,

    Thanx for the delicious recepies.

    Please post recepie for Puran Poli

      Manjula Jain
      March 6, 2009 at 8:12 am

      I have never made puran poli.

    seema
    March 4, 2009 at 3:42 am

    hello manjula aunti ji,
    I like your recipes.and I also tried your recipies like boondi ke ladoo, besan ke ladoo,moong dal dosa, navratan korma,sahi paneer,matter paneer,etc
    thanks a lot aunty ji
    seema

    neha
    March 3, 2009 at 9:11 pm

    hi i tried ur recipes its very nicely come out…please make us learn something in chinese as well, and pu some more dishes…

    Sumathi Jain
    February 27, 2009 at 4:22 pm

    Hello Manjulaji,

    The Bread pakoda’s were really tasty. We liked it very much Thank you.

    Sabina
    February 11, 2009 at 8:57 am

    Hello, Manjula! I like very much your recipes. Congratulations!
    Sabina

      seema
      March 4, 2009 at 3:54 am

      hello aunty ji,
      when you will post ur Shakkar Para recipe.pls post it before Holi
      thanks

        Manjula Jain
        March 4, 2009 at 7:39 am

        Hello Seema, check out the recipe for para.

    kinjal
    February 9, 2009 at 10:06 am

    hi manjula my ba likes watching your videos and wonders if you can do them in gujrati too or hindi and also have the method in gujrati or hindi too

    many thanks

    Rochelle
    January 28, 2009 at 9:02 am

    Hi Manjula,
    Your step-by-step recipes, along with the video, is really informative – thanks a lot! I have tried quite a few of your recipes – upma sooji, samosas, namak paare and bread pakoras – all of which turned out exactly as you demonstrated. The incentive to try out more of your recipes is due to your guidance and unassuming approach!
    Keep them coming!
    Rochelle (Alberta, Canada)

    sushila
    January 4, 2009 at 3:09 pm

    thank you
    you are great. you are popularizing Indian cuisine and food culture in world.

    Smitha
    December 26, 2008 at 1:15 pm

    I love this recipe.I made them for my husband and his friends with some ‘chai ‘ they just couldnt get enougt.I get my recipes from Manjulaskitchen.com,foodnetwork.com and currystyle.com.Thanks Manjula.

    Nisha
    December 9, 2008 at 6:26 pm

    hello Manjulaji

    Is Suji a good substitute for rice flour ? and will you pls let me know whats rice flour called in Hindi ? Thanks- Nisha

    Jaya
    December 9, 2008 at 8:45 am

    Ranjitha, go to the Rasgulla recipe and read the comments there for advice on your type of pressure cooker.

    Ranjitha
    December 9, 2008 at 5:11 am

    Hello Manjulaji,
    I want to try the rasgulla recipe , but i have got the traditional Indian cooker with the whistle . My concern is after dropping the paneer balls in the sugar syrup, I close the lid and do I have to let it whistle and then wait for 7 mins and if so how many whistles?
    Regards,
    Ranjitha

    swati
    December 9, 2008 at 2:05 am

    aunti i dont have oven so i want make cake so please hlep me what can do.
    cake is bake in cooker this is possible so you please mail me.

    swati
    December 9, 2008 at 2:03 am

    aunti your recipe is very good but i see in office so i dont have the spearker so, please show all indigreates name in video. & you making is very easy

    swati
    December 9, 2008 at 2:00 am

    please show the fast because your recipe is loading very slowly

    Manjula Jain
    December 8, 2008 at 10:57 pm

    Hello Radha,
    I have never maid nankhatai over gas. lets try it can work, heat a flat heavy pan and put the nankhatai over and cover, let it cook for about five minutes then turn the nankhatai over and cook another 5 to 6 minutes. Pan should be haevy so its heat evenly and it needs to be covered pan so it can retain heat inside. If you try let me know, if it works.

    radha
    December 8, 2008 at 8:42 pm

    Hi,
    Aunty
    I don’t have oven.can i make nan katai on gas

    sugan
    December 4, 2008 at 6:41 am

    hi aunty,
    ur recipes r awesome…
    thanks a lot..

    Nita
    November 25, 2008 at 4:21 pm

    Today i saw your bread pakora receipe. its temting me to make it. its very dilious and very easy to make. I am very big fan of yours.

    Jayam
    November 15, 2008 at 9:13 am

    Very good aunti. i make again yes? very nice keep up good food. yum yum 🙂

    Valiothe Kardikaniama
    November 2, 2008 at 8:49 am

    Hi Manjula,

    I am a big fan of your and i was a making a one pakora. This is great because i make it with the expired bread and my children (Sallu Kardikaniama and Voincka Kardikaniama) love it! Can i use brown bread to make it? Will it be better or not a one so good with brown breaad?

    Thanks Manjula Annti
    All my love
    Valiothe Kardikaniama

    Sapna
    October 15, 2008 at 9:48 am

    Hi Manjulaji,
    your recipes & tips r excellent. i just wanted to share my little tip for delicious pakora’s.I usuaslly add thick curd to pakora mix . they coome out very crsipy &non oily.

    Sudha
    September 26, 2008 at 6:32 pm

    hello Manjula-ji,

    I have tried this recipe and we loved it..! sometimes bread goes unused and is the best way to put them to use…! Thank you..:)

    Manjula Jain
    September 20, 2008 at 12:14 am

    Hi Shubhi, I add rice flour to give little extra crispness to pakoras.

    Shubhi
    September 19, 2008 at 5:43 pm

    Namaste Auntyji,
    I don’t have rice flour, i m planning to do pakodas tomorow. What is exact function of rice flour?
    Thanx a lot.

    Naz
    September 18, 2008 at 10:52 pm

    Hi Manjula Aunty,
    I just tried this bread pakoras, wow they taste great and many thanx to you as it helped me in put something new for a family gathering
    Thank you once again

    luv & regards
    Naz

    Daksha
    August 15, 2008 at 9:24 am

    Hi manjula,

    good Morning!!

    Thank you for the recipes its been very helpful to me i just moved to USA after marriage and just started cooking all these days mom used to cook for me after marriage i was really worried abt cooking but i just came acrose your website and its helping me, thanks a lot

    Take care

    B/Regards
    daksha

    Jaya
    August 12, 2008 at 8:10 pm

    Hi Poornima,
    Go the the Bengali Rasgullas recipe and read through the Comments section. You should find a lot of helpful information regarding your question plus more tips from other readers.

    poornima
    August 12, 2008 at 6:51 pm

    Namasthe Manjula aunty, i found your website very interesting. and thank you for your vedieo recipes i liked it. i tried making rasmalais. It was wornderful. Paneer malais are bit hard. it was not like melting in mouth. So pls suggest me some ideas to make it soft.
    thank you
    poornima

    Aruna
    August 12, 2008 at 12:53 pm

    Namaste Manjula Aunty,
    Iam Aruna, a new reader, just found your website by browsing some othersites. I saw video recipes of yours and I liked it very much. Your recipes seems like mouth watering. Keep on adding other recipes too. I will open this site from now on to check any new recipes coming up to try in my kitchen. Thank you.
    Aruna

    Jaya
    August 12, 2008 at 5:48 am

    Hi Tina, Scroll down below here to my entry on June 20th for bread pakoras. Reply if any questions. 🙂

    Tina Rathi
    August 12, 2008 at 1:55 am

    Hello Manjula Aunty,

    I love your website, and have tried samosas, tamarind chutney and bread pakoras. It really feels like I am watching my own mother when I see you explaining, it is so nice. There was one question I had. Sometimes bread pakoras have filling also, like potato etc., which I love. How do I make stuffed breadpakoras? I tried to put the stuffing between two pieces of bread, then dipping it together in the batter and frying, but it all falls apart in the kadhai. Hope you can give me some advice.

    Lots of love and gratitude,
    Tina

    chefmaster
    July 27, 2008 at 10:15 am

    Hi Madam,

    Your recipes are awesome. It helps a lot with the recipe vidoes you have added. Please keep on adding more recipes and their videos. THANK YOU !! THANKYOU !!

    Savita
    July 5, 2008 at 12:38 am

    Hi Manjula Madam,
    I was browsing receipe for Paneer, and the site took me to your kitchen. Wow, it was great watching your receipes live and your dishes look very colorful and mouth watering. Felt as if i was in your kitchen live there.
    Great receipes for veggies. Shall log on very regularly from now on.
    Regards
    Savita

    Jaya
    June 30, 2008 at 7:07 pm

    Archana,
    Also see my comment for Aloo Toast under the recipe for Aloo Masala for Dosa recipe in the Subji category. You may already know about Aloo Toast, but it’s there if you’re interested 🙂

    Archana
    June 25, 2008 at 8:44 am

    hi jaya
    thanks for stuff bread pakoras recipe.I will try.
    Once again thank u so much.

    Jaya
    June 20, 2008 at 12:53 pm

    Dear Archana:
    I’m another reader, but will tell you what I do.
    Make Manjula’s Aloo for Masala Dosa recipe. Let it cool to room temp. Take out bread slices and trim off crust.
    Moisten the bread with a little water (don’t get them soaking wet).
    Gently press down on the bread between your and and the counter top to flatten out slightly.
    Put a tablespoon of the potato mixture along the center of the bread (how much you put has to be judged by the size of the bread).
    Bring up all the edges of the bread and pinch to seal.
    Fry as shown in the Pakora recipe above. Good Luck.

    archana
    June 20, 2008 at 9:57 am

    hello
    Bread pakoras is really good.But u know how can make stuff bread pakoras?
    If u know so pls tell us.
    thank u

    Anita
    June 4, 2008 at 2:27 am

    Just found your website – thank you so much! Cooking Indian food has always been a mystery to me. Now I can try it on my own! Thanks!!!

    Abirami
    May 27, 2008 at 11:58 pm

    how to do besan or gram flour plz tell thank you!

    Manjula Jain
    May 27, 2008 at 11:54 pm

    Hello Adirami, I am from north India and do not know Tamil

    Abirami
    May 27, 2008 at 11:44 pm

    Hello Manjula anty.VANNAKAM(means greetings in tamil).I wanted to know if you are a tamilian.Because im a tamilian.Im 12 years old and have immense intrest in cooking and also won many prizes.Because of my friends and relatives completion i have to open a website.Though i have invented many recipes,I have a doubt.I do not know the names of the spices in english.I saw your spices coloumn in this site but still not have understood.Hopefully if you know tammil,can you help me by giving all spices name(atleast a few important)in both tamil and english?
    this would be a great help for me.And your cooking is just awesome.I do not have words to explain it.

    Zahra
    May 1, 2008 at 11:06 pm

    My mouth is watering……I simply love Indian food…..I am yearning for a delicious pakora right at this very moment. I never heard of bread pakoras….thanks for sharing….I must try it ASAP! 🙂

    Manjula Jain
    April 8, 2008 at 8:48 am

    I dont like to use the baking soda because pakoras will absorve too much oil try without add like recipe says little re\ice flour.

    Tarun
    April 8, 2008 at 12:03 am

    Is there no need for adding pinch of baking soda to make it softer and also same for the pakoras. Awaiting your reply.

    susan
    April 2, 2008 at 3:24 pm

    Hi Manjula,

    I have enjoyed viewing you cooking. So far I only tried one of them and my family loves it. I made the (basen pura). I made a slight change one time and used spinich instead of zucchini, it is nice. I love Indian foods and wish I can make it more often.
    Thank you for showing you skill.
    Susan

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