How to make Bread Ke Pakode -

Bread fingers sandwiched with paneer and date chutney, dipped in batter and deep fried to a golden crispiness

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour, Paneer (पनीर)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Bread Ke Pakode checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Chilli Chicken Tart, Patra, Chicken and Cheese Roll Ups, Uttappam Waffles.

Bread Ke Pakode

Bread Ke Pakode Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bread Ke Pakode Recipe

  • Gram flour 1 1/2 cups

  • Paneer 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 5 1/2 teaspoons

  • Salt to taste

  • Fresh coriander leaves chopped sprigs a few

  • Dates,seeded 10-15

  • Cumin seeds 2 teaspoons

  • Fennel seeds (saunf) 1 teaspoon

  • Jaggery (gur) grated 2 teaspoons

  • Tamarind pulp 5 tablespoons

  • Dry ginger powder (soonth) 2 teaspoons

  • Black salt (kala namak) 1 teaspoon

Method

Step 1

Slice paneer thinly into eight slices. Mix together all the ingredients with half a teaspoon of red chilli power for the batter using sufficient water. Whisk till smooth and keep aside.

Step 2

For the chutney, cook together dates, cumin seeds, fennel seeds, jaggery, tamarind pulp, add the remaining red chilli powder and dry ginger powder till dates become tender. Cool and make puree without adding any water.

Step 3

The chutney has to be thick. Add black salt and salt to taste. Apply the date chutney on four slices of paneer and cover them with the remaining four. Place each paneer sandwich between two bread slices and cut into four fingers.

Step 4

Heat sufficient oil in a kadai. Dip fingers in batter and deep fry in moderately hot oil till golden brown. Drain onto an absorbent paper. Serve hot with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.