Silken Tofu Bread Pakoda
This recipe adds silken tofu to the conventional gram flour-only batter used for Pakoras.
The result is an incredibly high-protein snack that is crispy and soft on the inside.
With cumin, chili, turmeric, and garlic blended into the batter, it is incredibly flavorful quite versatile. You can use the same batter for other veggie pakoras.
Pakoras are a classic Indian snack food, crispy, spiced, and usually deep-fried.
Here, we make a lighter, healthier version that can be cooked with little to no oil, and add silken tofu to give it more protein and a softer texture.
Bread pakoras are usually stuffed and fried, but this simplified style soaks the bread directly in the batter and pan-fries it for a quick, tasty bite.
Ingredients
1 cup gram flour (add more for a thicker batter)
1 tsp cumin seeds
1 tsp chili powder
1 cup of nutritional yeast
½ tsp turmeric
Salt to taste
1 packet silken tofu
3 cloves garlic
2 cups water
Slides Bread (or whatever you want to turn into a Pakora)
1 tsp oil (optional, for frying)
Instructions
1. In a bowl, mix together gram flour, cumin seeds, chili powder, turmeric, and salt.
2. Transfer the dry mix to a blender and add the silken tofu, garlic, nutritional yeast and water.
3. Blend together and adjust thickness by adding a little more gram flour if needed.
4. Pour the batter into a wide bowl.
5. Dip bread slices into the batter, coating both sides well. Don’t let it sit too long or it well break apart (learned from experience).
6. Heat a non-stick pan and fry the bread pakora on both sides until golden and crispy. Oil is optional.
7. Addition of chopped coriander is always welcome
Nutritional Information
Approx. per serving (2 slices):
Calories: 280
Protein: 16 g
Carbs: 32 g
Fat: 7 g
