Hot Bread Tikkas

It’s snow day #2 in Plano, Texas. Seventeen degrees with a wind chill that feels like “minus whatever,” nearly two inches of ice (ice, not snow) coating the streets, rolling blackouts, frozen pipes — you’d think the world was coming to an end here. Jokes aside, it has been pretty serious, and I’m genuinely thankful that I’m still able to type this. That means we have power, heat to keep us warm, groceries to last at least another day, and an internet connection. At least for now. A quiet moment of gratitude for an uneventful day.

You’d think a day like this would be perfect for cooking and blogging. In reality, when you have a bored nine-year-old home for two full days while you’re trying to work, it’s the perfect recipe for chaos — culinary or otherwise.
“Amma, can you play with me?”
“Can I go outside by myself?”
Five minutes later: a frozen chin and, “Do we have anything to cover my chin?”
Then, “I’m sledding…umm…ice-skating outside.”

The house has since been overtaken by painted T-shirts, handmade water-bottle contraptions (don’t ask), catapults, and paper ninjas scattered everywhere — all original Nikhil creations. And just when I thought we might catch a break, school announced it’s closed again tomorrow. Help. Who has time to cook or blog?

Thankfully, Amma continues to make sure her babies — me and her grandson — are well fed. She stepped in with the perfect antidote to a gloomy snow day: steaming hot bread tikkas. Add a little chili sauce and ketchup, and I’m all set for snow day #3.

Ingredients

• Whole wheat bread, cut into small squares – 4 slices
• Chickpea flour (besan) – 1 cup
• Yellow onion, finely chopped – 1/2
• Cilantro, chopped – 1/2 cup
• Red chili powder – 1 tbsp (add more if you prefer extra heat)
• Garam masala – 1 tsp
• Oil – 1 tbsp
• Water – about 1/2 cup
• Salt – to taste

Method

1. Place the chickpea flour in a mixing bowl. Add about 1/2 cup of water and whisk to form a smooth batter. The consistency should be slightly runny so it coats the bread easily — not watery, but not too thick either. Adjust the water as needed.

2. Add the chopped onion, red chili powder, salt, and cilantro. Mix well.

3. Dip each bread cube into the batter, making sure it is evenly coated on all sides.

4. Heat a flat skillet and add the oil. Once the skillet is hot, place the batter-coated bread pieces onto the pan.

5. Shallow-fry, turning gently, until the tikkas are well browned and crisp on all sides.

6. Serve piping hot with ketchup or chili sauce.

Simple, comforting, and perfect for cold days when you need something warm, quick, and satisfying straight off the pan.