Paneer Filling Delight
The heart of this beloved snack lies in its vibrant paneer filling, a delightful blend of textures and tastes that promises to be a palate pleaser. Begin
by crumbling or grating 200 grams of paneer, ensuring a fluffy base. To this, finely chop one small onion and one to two green chilies, adjusting the quantity for desired heat. Introduce aromatic depth with one teaspoon of grated ginger. For the spice symphony, add half a teaspoon each of cumin seeds, red chili powder, and garam masala, alongside half a teaspoon of tangy chaat masala and a quarter teaspoon of turmeric for a warm hue. Freshness is key, so stir in two tablespoons of chopped coriander leaves. Season generously with salt to your preference and brighten the mixture with one teaspoon of lemon juice. Finally, bind these elements with one teaspoon of oil, creating a cohesive and flavorful stuffing ready to transform simple bread slices into a culinary masterpiece.
Crispy Batter Blend
Achieving that perfect crunch requires a well-prepared batter, the essential coating that transforms bread into a delightful pakoda. For this, you'll need one and a half cups of besan, also known as gram flour, which forms the primary base. To enhance the crispiness significantly, incorporate two tablespoons of rice flour. The batter is seasoned with half a teaspoon of ajwain for its distinctive aroma and digestive properties, along with half a teaspoon of red chili powder and a quarter teaspoon of turmeric for color and a subtle kick. Season with salt to taste. The magic happens when you gradually add water, whisking until you achieve a smooth, lump-free consistency that is thick enough to coat the bread generously but not so thin that it runs off. This meticulous preparation ensures each pakoda emerges from the oil golden brown and delightfully crunchy.
Assembly & Frying
With your flavorful paneer filling and crispy batter ready, the final steps involve assembling and frying these delectable treats to golden perfection. Take six to eight slices of your preferred bread, whether it's soft white or wholesome brown, and prepare them for stuffing. Carefully spread a generous portion of the spiced paneer mixture onto one slice of bread, ensuring an even distribution for balanced flavor in every bite. Gently place another slice of bread on top, creating a sandwich. Now, dip the entire sandwich into the prepared besan batter, making sure it's fully coated on all sides. Heat sufficient oil for deep frying in a kadai or deep pan over medium heat; the oil should be hot but not smoking. Carefully slide the batter-coated bread pakoda into the hot oil, frying them in batches to avoid overcrowding, which can lower the oil temperature and lead to greasy pakodas. Fry until each pakoda turns a deep golden brown and develops a uniformly crisp texture. Once fried to perfection, remove them from the oil using a slotted spoon and drain them on absorbent paper to remove excess oil. Serve these hot, crispy paneer bread pakodas immediately with your favorite green chutney or a zesty chilli sauce for an unforgettable snacking experience.
