Food waste is a global problem that not only strains our natural resources but also contributes to environmental issues. One common food item that often goes to waste is stale bread. This delightful recipe not only helps reduce food waste but also adds a burst of flavor to your meals.

Bread Pakoras

INGREDIENTS

• Stale bread slices
• 1 cup chickpea flour (besan)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon carom seeds
• Salt to taste
• Water (for making the batter)
• Vegetable oil (for frying)

INSTRUCTIONS

1. Cut the stale bread into desired shapes, such as triangles or squares.
2. In a mixing bowl, combine the chickpea flour, turmeric powder, red chili powder, carom seeds, and salt. Mix these dry ingredients.
3. Gradually add water to the dry ingredient mixture and whisk until you achieve a smooth and thick batter. The consistency should be similar to pancake batter.
4. In a deep frying pan, heat vegetable oil over medium-high heat. You'll know it's ready when a small drop of batter sizzles and rises to the surface.
5. Dip each bread slice into the chickpea flour batter, ensuring it's completely coated. Let any excess batter drip off.
6. Carefully place the coated bread slices into the hot oil. Fry them until they turn golden brown and are crispy on both sides. Make sure not to overcrowd the pan; fry in batches if necessary.
7. Use a slotted spoon to remove the bread pakoras and place them on paper towels to drain the excess oil.
8. Bread pakoras are best enjoyed hot and crispy. Serve them with your favorite dipping sauce, such as mint chutney, tamarind chutney, or ketchup.

This recipe not only helps reduce food waste but is cost-effective, versatile quick, and easy while being delicious. So, the next time you have some stale bread, don't throw it away; turn it into something delicious and sustainable!

About Meghna:

Through her company, Crimson Kitchen, Meghna Agarwal teaches Indian cooking classes, caters parties, runs her private chef business, and occasionally feeds the hungry souls of San Francisco’s numerous startups. When asked about her culinary background, Meghna notes with a smile that she comes from a culture that has been focused on food for the past five thousand years! With a heritage of food as the epicenter of most occasions, she is driven to find and replicate the countless traditional tastes of India – from Mumbai’s modern restaurants to the street food of tiny villages.

Meghna regularly visits India, where she works with Indian restaurateurs and chefs to keep abreast of their evolving cuisine. Upon return to her San Francisco kitchen, she infuses the latest trends with ancient traditions and techniques to pass along to her students. Meghna can now be found teaching cooking classes in collaboration with 18 Reasons, San Francisco Cooking School, The Civic Kitchen and her own company Crimson Kitchen. You can find more information on her at www.crimsonkitchen.com or follow her food journey on Instagram @crimsonkitchen.

More recipes, cooking tips, and videos from 18 Reasons:

• Vegetable & Cheese Fritters with Chimichurri Sauce
• Chef Hacks to Reduce Wasted Food
• Radish Greens & Chicken Pie
• Crispy Cauliflower with Carrot Top Salsa Verde
• Quick Greens Gratin

Learn more about 18 Reasons in this article from Edible East Bay.

18 Reasons is a Chef Partner of the Stop Food Waste campaign. They are a nonprofit cooking school on a mission to empower our community with the confidence and creativity needed to buy, cook, and eat good food every day.