Bread Ke Pakode

Name: Bread Ke Pakode
Yield: Makes 16
Cuisine: Indian
Ingredients: 2 teaspoons cumin seeds; 10 to 15 pitted dates; 5 tablespoons red chile powder; 1 teaspoon ground ginger; 2 tablespoons grated cane jaggery; 1 teaspoon fennel seeds; 1 tablespoon chopped fresh cilantro; 5 tablespoons tamarind pulp; 1½ cups (150 grams) besan (chickpea/gram flour); Pudina aur dhaniya chutney (mint-and-cilantro chutney); 1 teaspoon ajwain; ¼ teaspoon ground turmeric; ½ teaspoon red chile powder; 2 teaspoons table salt; 1 (7-ounce/200-gram) block paneer (pressed fresh cheese); 1 quart (800 ml) vegetable oil; 8 slices white bread; ½ teaspoon table salt; 1 teaspoon black salt

A sandwich with fried paneer and sweet-and-sour chutney

Preparation info

Makes
16

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This is a favorite hot snack at our house. You can refrigerate any leftover chutney to use for chaats or to serve with samosas or dhoklas.

Ingredients

For the batter

1½ cups (150 grams) besan (chickpea/gram flour)
1 teaspoon

Asia
India
Snack
Vegan

Method

Make the batter: Put the besan, ajwain, turmeric, chile powder, salt, and cilantro in a deep bowl. Stir well and add ½ cup plus 6 tablespoons