How to make Cottage Cheese Bread Pakora
Take chickpea flour in any big vessel, add water in small portions and stir until all lumps dissolves. When the smooth batter is ready, add some more water to it and prepare a batter with thin consistency as required for making pakoras. 1 cup of water is used for making this much batter.
Add carom seeds, red chilly powder, coriander powder and 3/4 tsp salt to it. Now mix everything thoroughly. After this, add baking soda to the batter and stir to mix well.
Prepare the stuffing
Grate paneer in a plate. After this add 1/3 tsp salt or to taste, ginger, green chilly and finely chopped green coriander. Mix spices in water thoroughly, add some chaat masala as well. Stuffing is now ready.
Stuff the filling
Take one bread slice and spread some stuffing over it evenly. Place another bread slice over it and press down gently. After this, cut the bread slices into half diagonally. Likewise stuff and prepare remaining bread slices as well.
Fry the pakoras
Heat enough oil in a wok. Drop little batter in the wok to check is the oil is rightly hot. Batter has started floating immediately over the surface so the oil is rightly hot for frying the pakoras. Take the stuffed bread slice, dip it the batter and very gently slide into the wok for frying. Pour some oil over the upper side and continue frying. When the pakora is roasted from beneath, flip the side and let it fry until it gets golden brown in color.
Bread pakora is fried well, drain it out from oil. Hold the ladle on the edge of the wok so that excess water drains back to the wok. Similarly fry rest of the pakoras as well. For making smaller size pakoras, cut the stuffed breads into four halves and similarly fry these as well.
Tasty and tempting paneer bread pakoras are ready. Serve them steaming hot with green coriander chutney, tomato sauce or kasundi or any other dip as per your preference and relish eating with piping hot cup of coffee and tea.
Baking soda helps makes pakoras crispy but you you can skip the use of baking soda.
Instead of finely minced ginger, 1/2 tsp ginger paste can also be used.
If making these pakoras for kids then you can omit the use of chilies as per their taste.
You can use any other veggie like spinach, capsicum and so on for making the stuffing.
If chaat masala is not available then add some amount of coriander powder, mango powder and garam masala to the stuffing.
Be little careful while coating the bread slices with batter as they tend to turn too tender. So, coat them immediately and fry.
It is more convenient to make smaller bread pakoras.