Bread Pudla - lg
  • White Bread Slices 8-10
  • Besan (Gram Flour) 1 & 1/2 cups
  • LG Hing – a pinch
  • Ajwain (Carom seeds) half teaspoon
  • Salt to taste
  • Red chilli powder 1 teaspoon
  • Oil for shallow fry
  • Fresh coriander leaves as required
  • Red chilli Garlic Chutney as required
  • Sweet tamarind chutney as required
  1. Combine gram flour, LG Hing, carom seeds, salt and red chilli powder in a bowl. Add sufficient water and whisk well to make a smooth batter of coating consistency.
  2. Heat oil on a non-stick tawa. Dip the bread slices, one-by-one, in the batter and place on the tawa. Sprinkle coriander leaves on top and shallow-fry till golden and crisp from both sides.
  3. Cut into triangles and serve hot with red chilli-garlic chutney and sweet tamarind chutney.