Place oil in a pan (a small wok or saucepan works well) until it is about 4” deep and heat on a medium heat setting. Cut the bread slices into square quarters or in triangle halves NB. The quarters are probably easier to handle compared to triangles - if this is your first time making these!).
Sift the gram flour into a bowl and then add the salt and all of the spices along with the fresh coriander. Gradually add the water and whisk until a smooth yet thick batter forms. It should be the consistency of a thick pancake batter and should be able to coat the back of a spoon. If the batter is too thin, it won't create a nice layer of coating when fried. (If you do add too much water, you can fix this by adding a little more gram flour - don't forget to add a little more seasoning if you do this).
Test the temperature of the oil by placing a small piece of bread /crust into the oil. It should sizzle and come up to the surface within 5 seconds. If it sits at the bottom of the pan, the oil is too cold so continue to heat the oil.
Keep your bowl of batter right next to the wok with oil. Now, fully dip a piece of bread in the batter ensuring it is covered evenly and carefully place into the hot oil. Repeat with a few more pieces being careful not to overcrowd the pan. (You will need to cook this in batches).
Fry on medium heat until the pakora becomes golden brown on one side. Flip it over and cook the other side until golden. For extra crispy pakoras, increase temperature to high for the last 45 seconds. It should take 3-4 minutes for the pakoras to fully cook. Using a slotted spoon, remove pakoras from oil and drain well. Once the oil has stopped dripping completely, only then place on kitchen paper. Adjust the temperature of you oil so it is back to a medium heat and then repeat with the remaining bread.
Enjoy with you tomato ketchup or your favourite dipping sauces!*If you want to get fancy, you can spread your favourite chutney/sauce on one side of the bread pieces before dipping in the batter, for an extra hit of flavour*
