Bread Paneer Cheese Pakoda

Ingredients list for Bread Paneer Cheese Pakoda

• 4 large Brown Bread Slices cut into 16 roundels with cookie cutter
• 300 grams Paneer cut into roundels same size as the bread roundels
• 4 Cheese slices
• as required Green chutney
• as required Red chilli powder
• as required Chaat masala
• to taste Salt
• 2 tablespoons Refined flour (maida)
• 3 tablespoons Cornstarch
• 1 teaspoon Dried fenugreek leaves (kasoori methi)
• ½ teaspoon Crushed black peppercorns
• 1½ teaspoons Red chilli flakes
• to shallow fry Oil
• as required Dried breadcrumbs
• 3 tablespoons Thick yogurt
• ½ tablespoon Garlic paste
• 1 Spring onion greens

Method

1. Apply ½ tsp green chutney on each bread roundel. Place a cottage cheese roundel over half of them. Sprinkle a little red chilli powder, a little chaat masala and a little salt over them.
2. Cut cheese slices into roundels with the same cookie cutter. Place a cheese roundel over the cottage cheese roundels. Cover them with remaining brown bread slices to make sandwiches.
3. To make the batter, mix refined flour and cornstarch in a large mixing bowl. Add dried fenugreek leaves, crushed black peppercorns, 1 tsp red chilli flakes, salt and sufficient water and whisk to make a thick batter.
4. Heat sufficient oil in a non-stick pan.
5. Dip each bread sandwich in the batter, shake off excess batter, roll in breadcrumbs and press lightly between your palms to make them even.
6. Place them in the pan, keeping enough space between each and shallow-fry, agitating oil over each sandwich. Turn them all around and cook till light golden on all sides.
7. Take the yogurt in a small bowl, add 2 tbsps green chutney, garlic paste, 1 tsp chaat masala and remaining red chilli flakes and mix well. Add a little salt and mix well.
8. Drain the bread pakodas on absorbent paper. Sprinkle a little chaat masala over them.
9. Cut spring onion green into thin strips.
10. Transfer the yogurt-chutney into a small bowl and place on a serving plate.
11. Arrange the bread pakodas on the plate, garnish with spring onion green strips, sprinkle a little red chilli flakes and serve hot.

Nutrition Info