You must be familiar with our regular street side food called bread pakoras, but let us make them more interesting. Rather than stuffing here spiced mashed potato here we will be replacing it with paneer but if you wish to add potato then you can shred both mix with spices and make the filling. Placing the filling in the center of 2 bread slices and dipping it into gram flour or besan and deep frying for that crunchy texture is pure bliss. Someone who is a weight watcher can shallow fry it or even air fry it with less quantity of oil. These paneer pakoras go well with mint and coriander chutney or tomato ketchup. They are great snack options with morning or evening tea. Do try this recipe and let us know how it turned out to be.
| Preparation Time: 30 minutes |
| Calories: 211 |
| Servings: 2 |
Ingredients:
- Grated Paneer: 10 gms
- Grated Carrot – 1 tbsp
- Chopped Coriander – 2 tsp
- Turmeric Powder – ½ tsp
- Asafoetida – ¼ tsp
- Red Chilli Powder – 1 tsp
- Besan [Gram Flour] – ½ Cup
- Water as required
- Salt as required
- Oil as required
Method Of Preparing Paneer Bread Pakora:
Step 1. In a bowl, grate paneer and carrot, add all the spices and add chopped coriander and keep the filling aside for a few minutes.
Step 2. Prepare gram flour batter by whisking it using some water. Meanwhile, take a kadai and add some oil for frying. And let it heat on medium flame.
Step 3. Divide the filling into equal parts. Now take a slice and place the stuffing on the slice evenly. Place the other slice of bread on the base bread and filling, then cut it from the center in a triangle shape and dip it in the gram flour (besan) batter.
Step 4. Once the batter is coated evenly add it to the kadai and let it fry from both sides. Fry it slowly until slightly brown and transfer it to absorbent paper to drain excess oil. Repeat the steps for other slices.
NOTE: If you do not want to fry the pakoras you can bake or air fry them.
Step 5. Now transfer it on a serving plate and serve it with mint–coriander chutney or ketchup.
