Stuffed Aloo Paneer Bread Pakora
Crispy on the outside, so soft and pillowy on the inside: these golden bread pakoras are stuffed with a masala aloo and paneer and they’re the kind of snack that make rainy days feel extra special ♡
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These crispy stuffed aloo paneer bread pakoras are made by layering flavour on flavour. We start with a simple but delicious aloo masala that’s tempered in mustard oil with mustard seeds, cumin, hing, ginger, green chillies and curry leaves and the masala is spiced with turmeric and chilli powder, finished with lemon juice and lots of fresh coriander. This filling gets sandwiched between two slices of bread: both sides spread with green chutney and aloo with a thick slice of paneer right in the centre. The sandwiches are dipped in a thick, spiced besan batter and deep fried till golden, crisp and crunchy on the outside. Once fried, each bread pakora is sliced to reveal that soft, pillowy interior and a beautiful cross section of the aloo and paneer filling. Finished with a little chaat masala and coriander and served hot with green chutney and ketchup, they’re so perfectly comforting on a cosy rainy day.
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Stuffed Aloo Paneer Bread Pakora
servings
10 bread pakoras
prep time
20 min
cook time
20 min
Ingredients
Bread
- 10 slices, corners removed
Aloo masala
- 2 tbsp mustard oil
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/8 tsp hing (asafoetida)
- 1 inch ginger, grated
- 3 green chilli, chopped
- 1 sprig curry leaves
- 1/4 tsp turmeric
- 1 tsp chilli powder
- salt to taste
- 4 potatoes, boiled, peeled and mashed
- juice of 1/2 lemon
- handful of fresh coriander
Besan Batter
- 1 cup besan (gram flour)
- 1/8 tsp turmeric
- 1 tsp chilli powder
- salt to taste
- 3/4-1 cup water, adjust as needed
More
- 1/4 cup green chutney
- 5 paneer slices
- oil, to fry
- chaat masala, for topping
Serve With
- green chutney
- tomato ketchup
Instructions:
- Make the aloo masala: Heat mustard oil in a pan and add mustard seeds, cumin seeds and a pinch of hing. Once they begin to pop, add grated ginger, chopped green chillies and a few curry leaves. Let it all cook for a few seconds until the curry leaves are fragrant and then add turmeric, red chilli powder, salt and the boiled, mashed potatoes. Mix everything really well, turn off the heat and finish with the juice of half a lemon and lots of fresh coriander. Give it a final mix and let the filling cool down completely before using.
- Prep the bread: Slice off the corners of the white bread and take two slices per pakora. Spread green chutney and the aloo masala on both slices, place a thick slice of paneer in the centre and close the sandwich. Cut it diagonally into two triangles.
- Make the besan batter: Mix together besan, turmeric, red chilli powder and salt in a bowl. Add water little by little until you have a batter that’s thick enough to coat the bread but not too gloopy, it should flow smoothly.
- Fry the pakora: Heat oil for deep frying. Dip each sandwich triangle into the batter, coat it evenly and carefully drop it into the hot oil. Fry on medium heat until golden brown and crisp on both sides, flipping as needed. I usually do 2-3 minutes per side.
- Serve & enjoyy: Once fried, slice each pakora again into two smaller pieces to get a beautiful cross section, sprinkle with chaat masala and fresh coriander and serve hot with green chutney and ketchup.
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