Chatpati Pakodi

Monsoon Snacks: 5 Best Pakoda Recipes

                                                      advertise space

Simple pleasures in life are most memorable, just like the distinct aroma of wet mud and the sound of rain tapping our window panes.

Mention rain, and the thought of garma-garam pakodas instantly follows. These satisfyingly crisp treats are the perfect companions to a hot cup of tea on a rainy day. Chop up your favourite veggies or meat, dunk them in batter and fry away a quick snack. Dip in freshly made chutney and lose yourself to the crunch.

We bring to you five speedy solutions to indulge in a monsoon treat.                                             
                                                       advertise space









1. Methi and Kishmish Pakodas

Moong dal, kasoori methi and green chillies teamed up with the sweet taste of raisins. Step away from the obvious!

                                                        advertise space




2. Kachche Kele Ke Pakka Pakoda

Chunky raw bananas coated with freshly made chaat masala, dipped in batter and fried crisp. Serve with a peppy tamarind chutney.

3. Chicken Pakoda

Mango powder and anardana dominate the flavourful batter. Every bite of this fantastic fried snack will leave you craving for more!

4. Hari Mirch ka Pakoda

Lovely green chillies are stuffed with a potato filling, battered and fried. You'll be coming back for seconds before you know it.

5. Baby Corn Pakodas 

Tuck into these perfectly crisp pakodas made with baby corn. Blanched baby corns are coated with a spice paste, dipped in batter and fried golden.

Read More

Bread Cheese Pakoda

How to make Bread Paneer Cheese Pakoda - Paneer and cheese sandwiches dipped in spiced refined flour batter and shallow-fried.

                                           advertise space

Main Ingredients : Brown Bread Slices , Paneer

Cuisine : Indian

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.    

Bread Paneer Cheese Pakoda Recipe Card

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bread Paneer Cheese Pakoda Recipe

• Brown Bread Slices cut into 16 roundels with cookie cutter 4 large

• Paneer cut into roundels same size as the bread roundels 300 grams

• Cheese slices 4

• Green chutney as required

• Red chilli powder as required

• Chaat masala as required

• Salt to taste

• Refined flour (maida) 2 tablespoons

• Cornstarch 3 tablespoons

• Dried fenugreek leaves (kasoori methi) 1 teaspoon

• Crushed black peppercorns ½ teaspoon

• Red chilli flakes 1½ teaspoons

• Oil to shallow fry

• Dried breadcrumbs as required

• Thick yogurt 3 tablespoons

• Garlic paste ½ tablespoon

• Spring onion greens 1

Method

Step 1

Apply ½ tsp green chutney on each bread roundel. Place a cottage cheese roundel over half of them. Sprinkle a little red chilli powder, a little chaat masala and a little salt over them.

Step 2

Cut cheese slices into roundels with the same cookie cutter. Place a cheese roundel over the cottage cheese roundels. Cover them with remaining brown bread slices to make sandwiches.

                                                        advertise space

Step 3

To make the batter, mix refined flour and cornstarch in a large mixing bowl. Add dried fenugreek leaves, crushed black peppercorns, 1 tsp red chilli flakes, salt and sufficient water and whisk to make a thick batter.

Step 4

Heat sufficient oil in a non-stick pan.

Step 5

Dip each bread sandwich in the batter, shake off excess batter, roll in breadcrumbs and press lightly between your palms to make them even.

Step 6

Place them in the pan, keeping enough space between each and shallow-fry, agitating oil over each sandwich. Turn them all around and cook till light golden on all sides.

Step 7

Take the yogurt in a small bowl, add 2 tbsps green chutney, garlic paste, 1 tsp chaat masala and remaining red chilli flakes and mix well. Add a little salt and mix well.

Step 8

Drain the bread pakodas on absorbent paper. Sprinkle a little chaat masala over them.

Step 9

Cut spring onion green into thin strips.

Step 10

Transfer the yogurt-chutney into a small bowl and place on a serving plate.

Step 11

Arrange the bread pakodas on the plate, garnish with spring onion green strips, sprinkle a little red chilli flakes and serve hot.

Nutrition Info

Calories : 1581

Carbohydrates : 77.5

Protein : 78.2

Fat : 106.5

Read More