Paneer Sandwich Aloo Pakoda

by Foodie #639206

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Juicy paneer and soft potatoes will make these pakodas children's favourite. The inner core iscomposed of successive layers of paneer melts smoothly on the tongue. Packing mint chutney between the paneer slices eliminates their blandness and also helps salt seep inside effectively. Potato covering gives our preparation a firm shape and helps paneer retain its softness. Inserting a toothpick through the layers assists the chef in holding the pieces together while dipping them in besan batter. Sprinkling chaat masala makes them tangy.

Team up the pakodas with sweet-and-sour tamarind chutney and enjoy them hot with a simmering cup of ginger tea.

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Paneer Sandwich Aloo Pakoda recipe - How to make Paneer Sandwich Aloo Pakoda

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Preparation Time: 45 mins Cooking Time: 15 mins Total Time: 601 hours 4Makes 4 servings
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Ingredients

2 medium potatoes , cut into roundels
250 gms besan (bengal gram flour)
1 tsp red chilli powder
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp garam masala
salt to taste
water as needed
1 tsp chaat masala
oil to deep fry

To Be Blended Together For The Mint Chutney
1/2 cup chopped coriander (dhania)
1/2 cup chopped mint leaves (phudina)
2 green chillies
1 tomato
2 garlic (lehsun) cloves
salt to taste

For The Tamarind Chutney
100 gms jaggery (gur)
50 gms tamarind (imli)
1/2 tsp cumin seeds (jeera) powder
salt to taste

Method

For the tamarind Chutney

Soak tamarind in 250 ml water for 2 hours.
Remove seed and take out the pulp.
Mix jaggery to it and boil for 5 minutes.
Cool and add cumin powder and salt.Keep aside.

How to proceed

Cut rectangular pieces of paneer (4cm X 4cm X 1cm).
Spread 1 tsp of mint chutney over a piece of paneer and place another piece over it. Press gently.
Join all pairs of paneer pieces this way and keep in refrigerator for an hour.
Sieve besan to remove lumps. Add water and mix thoroughly till a thick batter like consistency is obtained.
Add haldi powder, ginger and garlic paste, dhaniya powder, chilli powder, garam masala and salt to it, mix well and keep aside for 15 minutes.
Take a potato roundel and place one paneer pair (the ones which had been placed in refrigerator after applying mint chutney).
Place another potato roundel over the paneer pair.
Join all the four layers by inserting a tooth pick through them.
Lift the pakoda gently with the help of toothpick and dip in the batter of besan. Cover all sides evenly.
Deep fry in oil on a medium flame.
Remove the toothpick.
Cut the pakoda into half with a knife and sprinkle chaat masala over it
Serve hot with tamarind chutney.