Bread is a versatile thing and when you dip into some batter it’s breakfast or supper, right? So fritters are easy and yummy and they are a perfect thing to snack on during winters. So here’s how I made this…
Bread with the crusts cut up.
Besan (gram flour) 1 and 1/2 cup
Coriander and Cumin seeds whole or powdered whichever you prefer.
Fresh Coriander chopped up
Red Chilly powder and salt to taste.
Oil for frying.
Mix up the batter by adding the fresh coriander, cumin seeds, coriander seeds, salt and red chilly powder to the besan flour. Mix them and add water just enough to get a thick cake batter consistency.
Cut up the crust of the bread and cut them into halves.
You want to heat up the oil till it is very hot but lower it a little when you actually start frying. Then dip the bread into the batter and let the extra trickle off. Fry the bread dip till they are slightly reddish. If it is any less there is a chance the batter is not fried on the inside.
That is it! Try it with a dip of your choice for supper or at the tea time.