Paneer Filling Magic
The heart of this delectable snack lies in its flavourful paneer centre. To prepare this, you'll need about 200 grams of paneer, which can be crumbled
or finely grated. To this, add a small onion that has been meticulously chopped, along with one or two green chillies, minced for a touch of heat. Grated ginger, approximately one teaspoon, introduces an aromatic warmth. For the spices, incorporate half a teaspoon each of cumin seeds, red chilli powder, and garam masala, alongside half a teaspoon of chaat masala and a quarter teaspoon of turmeric for earthy notes and vibrant colour. Freshly chopped coriander leaves, about two tablespoons, add a burst of freshness. Season generously with salt to taste and a teaspoon of lemon juice to balance the flavours. A single teaspoon of oil helps to bind the mixture. All these ingredients should be thoroughly mixed to create a cohesive, flavour-packed filling that will be the star of your pakoda.
Crispy Batter Perfection
Achieving that signature crispiness requires a well-prepared batter. You'll start with one and a half cups of besan, also known as gram flour, which forms the base of the coating. For an extra layer of crunch, an important addition is two tablespoons of rice flour. To infuse the batter with subtle flavours, add half a teaspoon of ajwain (carom seeds) and half a teaspoon of red chilli powder for a mild kick. A quarter teaspoon of turmeric will lend a beautiful golden hue to the fried pakodas, and salt should be added to taste. Gradually incorporate water, mixing until you achieve a smooth, thick batter that can coat the bread slices evenly without being too runny. The consistency is key – it should cling to the bread, ensuring a satisfying crunch when fried.
Assembling & Frying
The assembly and frying process are straightforward, bringing together the elements for a perfect pakoda. Take six to eight slices of bread, opting for white or brown according to your preference. Place a generous portion of the prepared paneer filling onto one slice of bread, then sandwich it with another slice. Ensure the filling is enclosed well within the bread. Now, dip these bread sandwiches into the prepared besan batter, making sure they are fully coated. The next crucial step is deep frying. Heat oil in a deep pan or kadai over medium heat. Carefully slide the battered bread pakodas into the hot oil, ensuring not to overcrowd the pan. Fry them until they turn a deep golden brown and achieve that perfect crisp texture on all sides. Once fried to perfection, remove them from the oil and drain any excess oil on paper towels. Serve these hot, irresistible bread pakodas with your favorite green chutney or chilli sauce for an authentic street-food experience.
