Bread Ke Pakode

Ingredients list for Bread Ke Pakode

• 8 Bread Slices
• 100 grams Paneer
• 1 1/2 cups Gram flour
• 1/2 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• to taste Salt
• a few Fresh coriander leaves chopped
• 10-15 Dates,seeded
• 2 teaspoons Cumin seeds
• 1 teaspoon Fennel seeds (saunf)
• 2 teaspoons Jaggery (gur) grated
• 5 tablespoons Tamarind pulp
• 2 teaspoons Dry ginger powder (soonth)
• 1 teaspoon Black salt (kala namak)

Method

1. Slice paneer thinly into eight slices. Mix together all the ingredients with half a teaspoon of red chilli power for the batter using sufficient water. Whisk till smooth and keep aside.
2. For the chutney, cook together dates, cumin seeds, fennel seeds, jaggery, tamarind pulp, add the remaining red chilli powder and dry ginger powder till dates become tender. Cool and make puree without adding any water.
3. The chutney has to be thick. Add black salt and salt to taste. Apply the date chutney on four slices of paneer and cover them with the remaining four. Place each paneer sandwich between two bread slices and cut into four fingers.
4. Heat sufficient oil in a kadai. Dip fingers in batter and deep fry in moderately hot oil till golden brown. Drain onto an absorbent paper. Serve hot with ketchup.

Nutrition Info