Aloo Paneer Bread Pakoda Episode 39 Sanjeev Kapoor Khazana

A popular street food made by stuffing spicy mix of aloo and paneer into a sandwich which is then dipped in batter to finally fry it till perfectly golden. You can easily make this at home and enjoy with some ketchup.

ALOO PANEER BREAD PAKODA

Ingredients

2 medium potatoes, boiled, peeled and mashed
200 grams cottage cheese (paneer), cut into 2 thick slices
4 white bread slices
1 tbsp oil + for deep frying
1 tsp mustard seeds
A pinch of asafoetida (hing)
1 tbsps crushed ginger-garic-green chilli
5-6 curry leaves
tsp turmeric powder
Salt to taste
2 tbsps chopped fresh coriander leaves
Tomato ketchup to serve
Batter
1 cups gram flour (besan)
tsp turmeric powder
tsp red chilli powder
Salt to taste
tsp asafoetida (hing)
A pinch of baking soda

Method

1. Heat 1 tbsp oil in a non-stick pan. Add mustard seeds and let them splutter.
2. Add asafoetida and crushed ginger-garlic-green chilli and saut for 1 minute. Add curry leaves, mix and cook for a few seconds.
3. Add turmeric powder and potatoes and mix. Add salt and coriander leaves and mix well.
4. Take the pan off the heat and transfer the mixture into a bowl. Set aside to cool slightly.
5. To make the batter, take gram flour in a large bowl. Add turmeric powder, red chilli powder, salt, asafoetida, baking soda and cup water and whisk till a smooth batter is formed.
6. Evenly apply a portion of the potato mixture on top of 2 bread slices, place a cottage cheese slice over them. Place the remaining bread slices on top to make a sandwich.
7. Cut each sandwich into 4 triangles.
8. Heat sufficient oil in a kadai.
9. Dip each triangle into the batter and coat it well. Gently slide a few of these at a time into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
10. Serve hot with tomato ketchup.

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