Dry bread pakora recipe simple pakoda
3Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.
There are many combinations and proportions of types of flour and other ingredients, and also of different traditional recipes and modes of preparation of bread. As a result, there are wide varieties of types, shapes, sizes, and textures of breads in various regions. Bread may be leavened by many different processes ranging from the use of naturally occurring microbes (for example in sourdough recipes) to high-pressure artificial aeration methods during preparation or baking. However, some products are left unleavened, either for preference, or for traditional or religious reasons. Many non-cereal ingredients may be included, ranging from fruits and nuts to various fats. Commercial bread in particular, commonly contains additives, some of them non-nutritional, to improve flavor, texture, color, shelf life, or ease of manufacturing.
Depending on local custom and convenience, bread may be served in various forms at any meal of the day. It also is eaten as a snack, or used as an ingredient in other culinary preparations, such as fried items coated in crumbs to prevent sticking, or the bland main component of a bread pudding, or stuffings designed to fill cavities or retain juices that otherwise might drip away.
Partly because of its importance as a basic foodstuff, bread has a social and emotional significance beyond its importance in nutrition; it plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and even in the etymology of words, such as "companion" and "company" (literally those who eat/share bread with you).The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa-,[3] a compound of pakva 'cooked' and vaṭa 'a small lump' or its derivative vaṭaka 'a round cake made of pulse fried in ghee'.[4]
Some divergence of transliteration may be noted in the third consonant in the word. The sound is the retroflex flap [ɽ], which is written in Hindi with the Devanagari letter ड़, and in Urdu with letter
akoras are created by taking one or two ingredients such as onion, eggplant, potato, spinach, plantain, paneer, cauliflower, tomato, chili pepper, or occasionally bread[5] or chicken and dipping them in a batter of gram flour and then deep-frying them. The most popular varieties are pyaaz pakora, made from onion, and aloo pakora, made from potato. Other variations are paalak pakora, made from spinach, and paneer pakora, made from paneer (soft cottage cheese). When onions, on their own, are prepared in the same way, they are known as onion bhajji. A version of pakora made with wheat flour, salt, and tiny bits of potato or onion (optional) is called noon bariya (nūn=salt) (Hindi: नूनबरिया), typically found in eastern Uttar Pradesh in India.