This recipe, although has a sophisticated name, is just your ordinary Indian “bhajiya,” that we so love. I took this recipe from my late mother-in-law, who used to make the awesomest bread bhajiya. So here goes.
For the coating –
Bengal gram flour (Besan) – 1 cup; carom (ajwain) seeds – 1/2tsp; refined flour (maida) – 2 tsps; semolina (rava) – 2 tsps; a pinch each of turmeric powder, red chilli powder, garam masala; egg – 1 beaten; water – as required; salt – to taste.
Bread slices – each cut into four equal parts.
Cooking oil – for deep frying
Mix the bengal gram flour, refined flour, semolina, spices and salt in a bowl. Slowly add beaten egg into the mix, at the same time continuously mixing with a spoon. Make a batter, which is not too runny, nor too thick, just about done to properly coat the bread pieces. You can add water, if required, to get the desired consistency.
Now dip each piece of bread into the batter, coat it uniformly and drop it into hot oil. Deep fry till golden brown. Serve hot with tomato ketchup.
The egg makes the fritters very light, exceedingly delicious and super crisp.
Go on, try it out!