Paneer Bread Pakora

Name: Paneer Bread Pakora
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 8 slices White Bread Slices (Fresh and soft is best); 200 g Paneer (Crumbled or grated); 1 small Red Onion (Finely chopped); 2 pcs Green Chili (Finely chopped, adjust to taste); 2 tbsp Coriander Leaves (Freshly chopped); 1 tsp Ginger-Garlic Paste; 1.5 cup Besan (Also known as gram flour); 2 tbsp Rice Flour (Adds extra crispiness); 1 tsp Ajwain (Also known as carom seeds); 1 pinch Turmeric Powder; 0.5 tsp Kashmiri Red Chili Powder (For color and mild heat); 0.5 tsp Garam Masala; 1 tsp Chaat Masala; 1.5 tsp Salt (Divided, or to taste); 1 pinch Baking Soda (Optional, for a lighter batter); 1 cup Water (Approximately, for the batter); 2 cup Vegetable Oil (For deep frying)

RATING

4.6/5(135)

TASTE SCORE

9/10

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.

PREP

15m

COOK

15m

SERVES

2 PIECES

590 cal

SERVINGS

METHOD · 5 STEPS

Prepare the Paneer Filling (5 minutes)
1.In a medium bowl, combine the crumbled paneer, finely chopped onion, green chilies, and coriander leaves.
2.Add the ginger-garlic paste, chaat masala, Kashmiri red chili powder, garam masala, and 0.5 tsp of salt.
3.Gently mix with a spoon or your hands until all ingredients are well-distributed. Be careful not to mash the paneer. Set aside.
Make the Besan Batter (5 minutes + 10 minutes resting)
1.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.
2.Gradually pour in about 1 cup of water while whisking continuously to create a smooth, lump-free batter.
3.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.
4.Let the batter rest for at least 10 minutes. This allows the besan to hydrate and results in a crispier coating.
Assemble the Sandwiches (5 minutes)
1.Lay out all 8 bread slices on a clean surface. You can trim the crusts if you prefer.
2.Divide the prepared paneer filling equally among 4 of the bread slices, spreading it evenly to the edges.
3.Place the remaining 4 bread slices on top to create 4 sandwiches.
4.Press each sandwich down firmly but gently to seal the filling inside.
5.Using a sharp knife, cut each sandwich diagonally in half to form 8 triangles.
Deep Fry the Pakoras (10-12 minutes)
1.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).
2.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.
3.Gently slide the coated triangle into the hot oil. Fry 2-3 pakoras at a time to avoid overcrowding the pan.
4.Fry for 2-3 minutes on each side, flipping carefully, until they are golden brown and crisp.
5.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.
Serve Hot
1.Serve the Paneer Bread Pakoras immediately while they are hot and crispy.
2.They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Use fresh, soft bread for the best texture. Stale bread can become hard when fried.
2
Ensure 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.
3
Maintain the correct oil temperature. If the oil is not hot enough, the pakoras will absorb too much oil and become greasy.
4
Press the sandwiches firmly before cutting and dipping to prevent the filling from spilling out during frying.
5
For an extra flavor boost, apply a thin layer of green chutney on the bread slices before adding the paneer filling.
6
Fry in small batches to maintain oil temperature and ensure each pakora cooks evenly and becomes crispy.
7
For 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.
8
Add a pinch of asafoetida (hing) to the batter for better digestion and a traditional flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Filling

Replace the paneer filling with a spiced mashed potato (aloo) filling, similar to a traditional aloo bread pakora.

Bread

Use whole wheat or brown bread for a slightly healthier, nuttier-flavored version.

Healthier 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.

Flavor

Add finely chopped mint leaves or a teaspoon of dried fenugreek leaves (kasuri methi) to the paneer filling for a different aroma and taste.

HEALTH BENEFITS