Homemade Fried Bread
Submitted by stelladias77
Sri Lankan savory fried bread snack made by dipping spiced bread triangles in a chickpea flour batter and frying until crispy. Best served hot with tomato chutney tucked inside for a street food experience.
YIELD
5 servingsPREP
15 minCOOK
15 minREADY
35 minThis Sri Lankan teatime favorite transforms ordinary sandwich bread into something extraordinary with a spiced chickpea batter and quick fry.
Trim the crusts and cut bread into triangles, then dip each piece in a turmeric-golden batter studded with onions, green chilies, and curry leaves.
Fry until both sides turn crispy and amber, creating a contrast between the crunchy shell and the soft bread inside, especially good when you tuck tomato chutney between two pieces.
Chef Tips
- The batter should coat the bread but not be too thick; pancake batter consistency is perfect
- Fry on medium-high heat; too low makes them greasy, too high burns the outside
- Make sandwiches by spreading chutney between two plain bread pieces before battering and frying together
- Serve immediately while still hot and crispy
Variations
- Cheese Stuffed: Add a slice of cheese between bread pieces before battering
- Extra Spicy: Double the green chilies and add a pinch of cayenne to the batter
- Herb Garden: Add chopped cilantro and mint along with the curry leaves
Ingredients
Directions
Remove the crust from all slices of bread.
Cut bread slices into desired shapes, such as triangle, square and rectangle.
Mix remaining ingredients together.
Then add the water slowly to make a smooth batter (like pan cake batter).
Heat the oil in frying pan on medium heat.
Take 2 triangular pieces of the bread and spread tomato chutney.
Dip the bread slices in the batter one at a time and slowly drop in to the frying pan under medium high heat.
Fry the bread until both sides are golden brown.
Taste best when they are served hot.
Enjoy!
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