Bread Bajji is quick to make evening snack that tastes awesome with the crispy bread fried with batter. The carom seeds and coriander leaves add to the wholesome taste.
Bread Bajji is a snack from my childhood and Amma keeps making this bajji often. I was surprised when I realized that I haven’t blogged about this delicious snack from my childhood, which is now Konda’s favorite one too.
As I have already mentioned, my boys don’t eat sweets nor snacks like these. They must have tasted pakodas at some point, however, it is not something they would want to eat nor like. So they haven’t tasted onion bajji or cauliflower pakoda etc.
However, they are fond of the Cauliflower Manchurian in the pakoda stage as well, before adding them to the sauce. The other Indian pakodas are not on their list. So when I planned for a Pakoda Platter, I had only the elders on the list.
I have always wanted to make Rajapalayam Pakoda which is a besan based thick crispy pakoda with cashews in it. Though I am averse to cashews and this is the only one I have ever eaten willingly. I had plans to make Rajapalayam Pakoda and ended up making another version of Cashew pakoda.
Check out the dry gobi Manchurian recipe
Since I also wanted my kids to enjoy some part of this platter, I included Paneer Sandwich Pakoda. Both Konda and Chinnu loved it.
Or if you are interested to read about Rice, then this Gobi Fried Rice would be awesome.
This Pakoda Platter was our meal on a Saturday night and all of us enjoyed it so much! I was thinking if everybody would be enough and overdid on the cauliflower part that got left out, otherwise we polished off the platter.
For Day 3 in the Thalis & Platters, it is Pakoda Platter and today I am going to share Bread Bajji.
And if you are fond of Chili version, this Chili Gobi would be sinful!
Thalis & Platters
Week 1 - Platters for Elders
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Step By Step Pictures
Bread Bajji ~ Easy Evening Snack
Bread Bajji is one of those delicious snacks that can be made with bread, if you have a bread that's getting expired, this snack is the best you can make.
So begin by trimming the sides of the bread slices if you want, else proceed as such. Cut through as diagonally to get a triangle.
Make sure the batter is thick and spicy, as you will be applying the batter over the bread and not soak the slice into the batter.
Pat down excess batter and then press the Ajwain and coriander leaves on top of the batter.
Let the oil get hot and gently drop into the hot oil.
Make sure you don't cook on high flame or low flame, the heat should be medium and shouldn't dunk more oil
Drain using a slotted spoon and keep the fried bread on kitchen towel to absorb excess oil
Serve with sauce!
Bread Bajji ~ Easy Evening Snack
- 8 no Bread Slices
- 1 cup Besan / Gram Flour
- 1 tsp Red Chili powder
- A Pinch Turmeric powder
- Salt to taste
- A Pinch Cooking Soda
- 1 tsp Ginger Garlic Powder
- 1 tsp Ajwain / Carom Seeds
- Handful Coriander Leaves
- Cooking Oil for deep frying
- In a bowl, mix the besan with salt, red chili powder, ginger garlic paste, turmeric powder, and soda together.
- Slowly add the water to make a thick pouring batter.
- If you want you can trim the bread sides, else cut across diagonally to get triangles or through the center to make rectangle pieces.
- Heat the kadai with oil and when it is hot, take the bread pieces and apply a thick coating of the batter on both sides.
- On top, press down the ajwain and coriander leaves.
- Gently drop these into the hot oil and simmer.
- Cook on both sides and drain to a kitchen towel using a slotted ladle.
- Serve hot with either ketchup or coconut chutney.