Learn how to make paneer bread pakora recipe at home. This bread pakora/pakoda recipe is inspired by Delhi’s “100g Paneer Wala Bread Pakoda”. It is claimed to be the biggest paneer bread pakoda in India. Made with a thick slice of paneer and mashed potato stuffed between two slices of bread. Dipped in besan batter and fried until golden.
Watch how to make paneer bread pakora:
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Take a slice of paneer. Cut in half vertically. Slice both pieces horizontally. You will be left with 4 thin slices of paneer.
To make the batter:
In a bowl, add besan, rice flour, red chilli powder and salt. Add water, a little at a time. Whisk well. Make a smooth, lump-free, thick batter. Let it rest for 10 minutes.
To make the potato filling:
Heat a pan over medium flame. Add oil and allow it to heat up.
Add chopped green chilli and ginger. Cook for a few seconds.
Add green peas. Saute for a minute.
Add hing. Cook for a few seconds.
Add boiled potatoes. Mash them.
Turn the flame off.
Add amchoor, chaat masala powder, red chilli powder, salt and chopped coriander leaves. Mix well.
You can mash it a little more if you like. The potato mixture should be chunky (not too smooth) and spreadable.
To make the paneer bread pakoda:
Heat oil in a pan, over a high flame.
Take 2 slices of bread. Spread the potato mixture over them.
Place a slice of paneer over one piece of bread. Cover it with the other slice. Press the sandwich down a little.
Make all the paneer aloo sandwiches in the same manner.
Add baking soda and hot oil to the besan batter. Mix well. The batter should have a thick coating consistency.
Dip the paneer aloo sandwich into the batter. Carefully drop it into the hot oil.
Lower the flame to medium. Allow it to cook for a few minutes. Until the pakora becomes crisp and golden brown in colour.
Then take the paneer bread pakora out. Fry the rest of them in the same manner.
Serve hot with ketchup.
Keyword pakoda recipe
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