Delhi Paneer Bread Pakoda
Giant, spiced potato and paneer stuffed fritters found at street corners.
About this dish
Found at every bustling intersection from CP to Karol Bagh, the Delhi Bread Pakoda is a massive, triangular treat. Unlike the simpler versions elsewhere, the Delhi variant is stuffed with a zesty mashed potato filling and a thick slab of paneer in the center. It is double-fried to ensure the outer chickpea batter is exceptionally crispy while the inside remains moist.
Ingredients
The Stuffing
- 4 large Potatoes, boiled and mashed
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1 tsp Chaat masala
- 2 Green chilies, chopped
- 1/2 cup Fresh coriander, chopped
- 200g Paneer, cut into 1/2 cm thick large triangles
The Batter
- 2 cups Besan (Gram flour)
- 2 tbsp Rice flour (for extra crispiness)
- 1/2 tsp Carom seeds (Ajwain)
- 1/2 tsp Baking soda
- Water as needed for a thick coating consistency
- Salt to taste
Assembly
- 8 slices White sandwich bread
- 4 tbsp Green mint-coriander chutney
- Oil for deep frying
Method
- 1
Prepare Potato filling
Heat 1 tsp oil, add cumin and green chilies. Mix in the mashed potatoes and all dry spices for the stuffing. Sauté for 3 minutes to remove moisture and then stir in fresh coriander. Let it cool completely.
- 2
Make the Besan batter
Whisk besan, rice flour, carom seeds, salt, and baking soda with water. The batter should be thick enough to coat the back of a spoon without dripping off instantly (ribbon stage).
- 3
Layer the bread
Take two slices of bread. Spread a generous layer of green chutney on one and the potato mixture on both. Place the paneer slice in the center and close the sandwich firmly.
- 4
Cut the triangles
Cut the sandwich diagonally into two large triangles. Ensure the edges are pressed so the filling doesn't leak out during dipping.
- 5
Dip and coat
Hold the triangle by its edges and dip it quickly into the batter, ensuring all sides, including the cut edges, are fully sealed and coated.
- 6
The First Fry
Slide the pakoda into oil heated to medium (160°C). Fry for 3-4 minutes until the batter sets and turns a pale yellow. Remove and drain.
- 7
The Second Fry
Increase the oil heat to high (180°C). Re-fry the pakodas for 1-2 minutes until they turn a deep golden brown and the exterior becomes shatteringly crisp.
- 8
Drain and season
Drain on a wire rack rather than paper to keep the bottom from getting soggy. Sprinkle immediately with a generous pinch of chaat masala.
Notes & variations
- Use slightly stale bread (1-2 days old) as it absorbs less oil than fresh, soft bread.
- Ensure the potato stuffing is not watery; if it is, sauté it longer.
- The paneer should be at room temperature so it doesn't release water inside the pakoda.
- Adding a hot tablespoon of oil to the batter makes the crust crispier.
Serve with
Serve with spicy green chutney and sweet tamarind (Saunth) chutney.
Cook's note
Always fry the paneer pakoda on medium heat first; if the oil is too hot initially, the inside remains cold while the outside burns.