Paneer Bread Pakora
Crispy on the outside, soft on the inside! These classic bread pakoras get an upgrade with a savory, spiced paneer filling. A perfect protein-packed snack for rainy days or tea time, ready in under 30 minutes.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Paneer Filling (5 minutes)
- b.In a medium bowl, combine the crumbled paneer, finely chopped onion, green chilies, and coriander leaves.
- c.Add the ginger-garlic paste, chaat masala, Kashmiri red chili powder, garam masala, and 0.5 tsp of salt.
- d.Gently mix with a spoon or your hands until all ingredients are well-distributed. Be careful not to mash the paneer. Set aside.
- 2
Step 2
- a.Make the Besan Batter (5 minutes + 10 minutes resting)
- b.In a separate large bowl, whisk together the besan, rice flour, ajwain, turmeric powder, and the remaining 1 tsp of salt. Add the optional pinch of baking soda.
- c.Gradually pour in about 1 cup of water while whisking continuously to create a smooth, lump-free batter.
- d.The batter should have a medium-thick consistency, similar to pancake batter, thick enough to coat the back of a spoon. Adjust with a little more water or besan if needed.
- e.Let the batter rest for at least 10 minutes. This allows the besan to hydrate and results in a crispier coating.
- 3
Step 3
- a.Assemble the Sandwiches (5 minutes)
- b.Lay out all 8 bread slices on a clean surface. You can trim the crusts if you prefer.
- c.Divide the prepared paneer filling equally among 4 of the bread slices, spreading it evenly to the edges.
- d.Place the remaining 4 bread slices on top to create 4 sandwiches.
- e.Press each sandwich down firmly but gently to seal the filling inside.
- f.Using a sharp knife, cut each sandwich diagonally in half to form 8 triangles.
- 4
Step 4
- a.Deep Fry the Pakoras (10-12 minutes)
- b.Heat the oil in a deep pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately (around 175°C / 350°F).
- c.Take one bread triangle and carefully dip it into the besan batter, ensuring it is fully coated on all sides. Let any excess batter drip back into the bowl.
- d.Gently slide the coated triangle into the hot oil. Fry 2-3 pakoras at a time to avoid overcrowding the pan.
- e.Fry for 2-3 minutes on each side, flipping carefully, until they are golden brown and crisp.
- f.Once cooked, remove the pakoras with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve Hot
- b.Serve the Paneer Bread Pakoras immediately while they are hot and crispy.
- c.They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, soft bread for the best texture. Stale bread can become hard when fried.
- 2Ensure the batter is of the right consistency. If it's too thin, it won't coat the bread properly. If it's too thick, the coating will be doughy.
- 3Maintain the correct oil temperature. If the oil is not hot enough, the pakoras will absorb too much oil and become greasy.
- 4Press the sandwiches firmly before cutting and dipping to prevent the filling from spilling out during frying.
- 5For an extra flavor boost, apply a thin layer of green chutney on the bread slices before adding the paneer filling.
- 6Fry in small batches to maintain oil temperature and ensure each pakora cooks evenly and becomes crispy.
- 7For a no-fry version, you can cook these in an air fryer. Spray with oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway.
- 8Add a pinch of asafoetida (hing) to the batter for better digestion and a traditional flavor.
Adapt it for your goals.
Filling
Replace the paneer filling with a spiced mashed potato (aloo) filling, similar to a traditional aloo bread pakora.
BreadBread
Use whole wheat or brown bread for a slightly healthier, nuttier-flavored version.
Healthier VersionHealthier Version
Instead of deep-frying, pan-fry the pakoras in a little oil until golden brown on both sides, or bake them in an oven at 200°C (400°F) for 15-20 minutes, flipping halfway.
FlavorFlavor
Add finely chopped mint leaves or a teaspoon of dried fenugreek leaves (kasuri methi) to the paneer filling for a different aroma and taste.
Why this is on our healthy list.
Rich in Protein
Paneer and besan (gram flour) are excellent sources of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Calcium
Paneer is a dairy product rich in calcium and phosphorus, both of which are vital for maintaining strong bones and teeth.
Aids Digestion
The inclusion of ajwain (carom seeds) in the batter is a traditional practice known to help with digestion and prevent bloating.
Frequently asked questions
A serving of two Paneer Bread Pakora pieces contains approximately 350-450 calories, depending on the size and amount of oil absorbed during frying.