Mixed Veg-Paneer Bread Pakoda
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:-
10 bread slices
oil for deep frying
For Filling:-
2 medium potatoes, boiled and mashed
1/2 cup green peas, shelled
1/4 cup carrot, grated
1/4 cup french beans, finely chopped
1/2 cup paneer, grated
1 tsp cumins seeds
1 tsp garlic, finely chopped
1 tsp ginger, chopped
1/2 tsp black pepper powder
1/2 tsp red chili powder
1/2 tsp garam masala powder
Juice of half lemon
1/2 tsp sugar
1 tsp chaat masala
1 tsp, coriander seeds, roated and coarsely crushed
1/4 cup, coriander leaves, finely chopped
2 tbsp mint leaves, finely chopped
1 tsp green chile, finely chopped
1 tbsp, oil
For Batter:-
1 1/2 cup, besan(chick pea flour)
1/2 tsp red chili powder
1 tbsp coriander leaves, finely chopped
1 tsp ajwain (carom seeds)
1/2 tsp turmeric powder
salt as per taste
water as required
Method:-
For filling:-
Heat 1 tbsp oil in a pan or kadhai, add cumin seeds and allow it to crackle.
Add chopped garlic and ginger, fry for a minute.
Add beans, peas, carrot and sauté on high heat for 2 minutes.
Add salt, chili powder, crushed coriander seeds, garam masala powder and mix well. Cover and cook for 2-3 minutes.
Add, lemon juice, sugar, mix well. Take it off the heat and cool completely
In a large bowl, add mashed potatoes, grated paneer, chaat masala, coriander leaves, mint leaves, chopped green chili cooked veggies. Mix very well.
Divide the filling into 5 equal parts.
Take one slice bread, spread one part filling evenly and cover it with another slice of bread.
Gently press the top slice such that both bread slices hold the filling properly and sticks well.
Cut the stuffed bread slices into 4 part either diagonally or into squares.
Repeat the same for all bread slices.
For batter:-
In a large bowl, combine all the ingredients well. Add water gradually to make batter of thick cream cream consistency (batter coats the back of spoon)
Heat enough oil in kadhai or deep bottom pan.
Dip each pakoda in batter, coat it well and gently slide in hot oil on medium flame. Do not fry them in very high flame as it will burn the pakodas.
Fry until golden brown and crisp. Fry them in batches, do not over load the kadhai
Take them out on absorbent towel.
Serve them hot with red chutney or ketchup or green chutney and fried green chiles.
From cubesnjuliennes.com