Bread Paneer Pakora – Indian Style

Step 1: Prepare the Potatoes

Boil approximately 750 grams of potatoes. Peel and mash them thoroughly while still hot in a bowl to avoid lumps.

Step 2: Chop Aromatics

Finely chop 1 onion, 4-5 green chilies, and a handful of fresh coriander leaves. Set aside.

Step 3: Sauté Aromatics

Heat 1 small spoon (1 tsp) of mustard oil in a pan on an induction cooktop (or stove). Add the finely chopped onion and green chilies. Sauté until the onions become soft and translucent, about 2-3 minutes.

Step 4: Add Spices to Sauté

Add salt to taste, 1 small spoon (1 tsp) ginger-garlic paste, 1/2 small spoon (1/2 tsp) turmeric powder, 1 small spoon (1 tsp) coriander powder, 1/2 small spoon (1/2 tsp) spicy red chili powder, 1/4 small spoon (1/4 tsp) cumin powder, and 1/4 small spoon (1/4 tsp) black pepper powder. Sauté the spices for 2-3 minutes on low flame, stirring continuously to prevent burning.

Step 5: Combine with Potatoes

Add the mashed potatoes to the sautéed spices. Incorporate the chopped coriander leaves and 1/2 small spoon (1/2 tsp) ajwain (carom seeds). Mix all ingredients thoroughly and sauté for another 2-3 minutes on low to medium flame until the mixture is well combined and slightly browned. Turn off the heat and transfer the potato filling to a plate to cool down completely.

Step 6: Prepare Paneer

Cut 200 grams of paneer into large, thick rectangular or square slices. The video shows cutting a block into 8 pieces.

Step 7: Make the Besan Batter

In a mixing bowl, combine 2 cups of besan (gram flour). Add 1 small spoon (1 tsp) garlic paste, 1 small spoon (1 tsp) turmeric powder, 2 small spoons (2 tsp) spicy red chili powder, and salt to taste. Gradually add approximately 2 cups of water while continuously mixing to form a thick, smooth batter. Ensure there are no lumps and the consistency is suitable for coating.

Step 8: Assemble the Bread Pakora

Take two slices of bread. Spread tomato ketchup evenly on one slice and green chutney on the other. Evenly spread a generous layer of the prepared potato filling on both bread slices. Place one paneer slice on top of the potato filling on one bread slice. Then, place the other bread slice (with filling) on top, creating a sandwich.

Step 9: Cut the Sandwich

Using a knife, diagonally cut the assembled bread sandwich into two triangular pieces. Gently press the edges to seal the filling. Repeat this process for all remaining bread slices and paneer.

Step 10: Heat Oil for Frying

Heat refined oil in a kadhai (wok) for deep frying. The oil should be hot enough (medium-high flame) but not smoking, to ensure the pakoras cook evenly without burning.

Step 11: Fry the Pakoras

Carefully dip each bread pakora triangle into the besan batter, ensuring it is fully coated on all sides. Gently place the coated pakoras into the hot oil. Fry on medium to high flame, flipping occasionally with a spatula, until they turn golden brown and crispy. This should take about 2-3 minutes per side.

Step 12: Serve Hot

Once fried to a golden brown color, remove the bread pakoras from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with green chutney and a freshly brewed cup of tea. Enjoy!

• Mash potatoes while hot for a smooth texture without lumps.

• Adjust spice levels according to your preference.

• Fry pakoras on medium-high flame to ensure they are crispy and not oily.

• If you prefer a healthier option, these can also be air-fried.

• For a sattvic version, skip the onion and garlic.

• Experiment with different types of chutneys or sauces for serving.