Breakfast

Bread Pakoras

Prepare the Batter:
1. In a bowl, mix besan, chopped coriander, turmeric powder, chili powder, and fennel seeds.
2. Gradually add water to make a smooth batter (not too thick or too thin).
Coat the Bread:
1. Dip each bread slice into the batter, ensuring it is evenly coated.
Fry the Pakoras:
1. Heat a pan and add a little oil.
2. Place the coated bread slices in the pan and fry until golden brown on both sides.
Serve:
1. Transfer to a plate and sprinkle chaat masala on top.
2. Enjoy hot with chutney or ketchup! 😋

1 large ripe banana (mashed)
60g unsalted butter (softened) – you can use salted butter, just skip the added salt
80g granulated sugar
60g Greek yogurt (or regular yogurt / sour cream / non-dairy yogurt)
1 tsp vanilla extract
120g all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Optional: chocolate chips, nuts, or berries for extra yum!

Prep your oven & muffin tin:
1. Preheat your oven to 175°C (350°F).
2. Line your muffin tin with 6 muffin liners or lightly grease it.

Mix the wet ingredients:
1. In a bowl, beat together the softened butter and sugar until creamy.
2. Add mashed banana, Greek yogurt, and vanilla extract. Mix well.
Add the dry ingredients:

1. Sift in flour, baking powder, baking soda, and salt.
2. Gently fold until just combined. Don’t overmix.

Toss in your favorite add-ins like chocolate chips or nuts.

1. Divide the batter evenly into the muffin cups.
2. Bake for 18-22 minutes or until a toothpick inserted comes out clean.

1. Let the muffins cool for a few minutes… then enjoy them warm or at room temp!

1. These muffins stay soft and moist for days! Store them in an airtight container or pop them in the fridge for longer shelf life.