Because of the risks posed by the COVID-19 pandemic many moms have forbidden street food – and the kids aren’t too happy about this. So we have made it part of our mission to recreate various street food favourites in the safety of your own kitchen. This blog has featured quite a variety of exciting street food recipes that you can make at home – easily and quickly.
So what shall we make today? Let’s go for a perennial favourite: Bread Paneer Pakora!
Here are the ingredients that you will need to gather.
Potatoes: 3, medium sized
Bread: 4 slices
Indian Cottage Cheese (Paneer): 2 slices
Gram Flour (Besan): 250 grams
Rice Flour: 3 tablespoons
Mustard Oil: 100 millilitres
Coriander (Dhania) Leaves: 1 small bunch
Red Chilli Powder: 1 teaspoon
Garam Masala: Just a pinch
Chaat Masala: One large pinch
Baking Soda: Just a pinch
Ginger (Adrak) paste: half a teaspoon
Turmeric (Haldi) Powder: One large pinch
Salt: to taste
For the Paneer slices, make sure that they are roughly the same size as the bread slices you are using.
The ingredients mentioned above are for serving four persons with one Bread Paneer Pakora each; adjust the ingredients proportionately to suit the number of servings you require.
Wash, peel and boil the potatoes; when they are done, mash them.
Finely chop the coriander leaves.
We will begin by making the potato filling for your Bread Paneer Pakora. In a mixing bowl, take the mashed potatoes; add the ginger paste, a pinch of turmeric, a large pinch of red chilli powder, the garam masala, the chaat masala, the chopped coriander leaves and salt to taste. Mix well and keep aside.
Next, we will prepare the batter. In another mixing bowl, add the gram flour and rice flour along with the remaining turmeric and red chilli powder. Then add the baking soda and salt to taste – and mix well.
Add around 300 millilitres of water and prepare a thick batter. Ensure that the batter is smooth with no lumps or inconsistencies. Keep aside.
Take two slices of bread and cover the top with a thick coating of the mashed potato mixture.
Next, place a slice of Paneer on top of the potato-covered bread slice. Cover this with another slice of bread and use a knife to neatly cut this sandwich-like arrangement diagonally into half. Do the same thing with the other two slices of bread. So you now have four triangle-shaped sandwiches filled with mashed potato stuffing and Paneer.
Heat the Mustard Oil in a pan on a High flame. When the oil reaches its smoking point and emits whiffs of white smoke, turn the flame down to Medium.
Carefully dip each triangle-shaped sandwich in the batter and ensure it is completely and evenly coated. Then place it in the pan and fry till both sides turn crisp and take on a golden brown colour. Use a spatula to keep flipping the Pakora over to ensure that both sides are evenly done. Do the same for the three other sandwiches.
If you don’t like your Pakoras oily, you can place the fried Pakoras on paper towels to drain the excess oil. But – like we always point out – this recipe uses cold-pressed Mustard Oil that is very healthy and is also proven to be absorbed in very small amounts in food while deep frying. Your delicious Bread Paneer Pakora is now ready to be served. Serve it hot with tomato ketchup, coriander chutney or any other dip of your choice.
For more such recipes, please visit https://www.purioilmills.com/recipes-in-english/