How to make Bread Ke Pakode -

Bread fingers sandwiched with paneer and date chutney, dipped in batter and deep fried to a golden crispiness

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bread Slices (ब्रेड स्लाइस), Paneer (पनीर)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bread Ke Pakode checkout Onion Parmesan Cheese Toast, Tricolour Sandwiches, Grilled Chicken Sandwich, Bread Upma . You can also find more Snacks and Starters recipes like Dahi Papdi Chaat Mango Pancakes Babycorn Salt And Pepper Aloo aur Besan ke Cheele

Bread Ke Pakode

Bread Ke Pakode Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Bread Ke Pakode Recipe

  • Bread Slices 8

  • Paneer 100 grams

  • Gram flour 1 1/2 cups

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Fresh coriander leaves chopped a few

  • Dates,seeded 10-15

  • Cumin seeds 2 teaspoons

  • Fennel seeds (saunf) 1 teaspoon

  • Jaggery (gur) grated 2 teaspoons

  • Tamarind pulp 5 tablespoons

  • Dry ginger powder (soonth) 2 teaspoons

  • Black salt (kala namak) 1 teaspoon


Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.