BREAD KE PAKODE

Bread fingers sandwiched with paneer and date chutney, dipped in batter and deep fried to a golden crispiness Preparation Time : 25 minutes Cooking Time : 20 minutes Servings : 4

INGREDIENTS Gram flour (besan) 1 1/2 cups Carom seeds (ajwain) 1 teaspoon Turmeric powder 1/2 teaspoon Red chilli powder 5 1/2 teaspoons Salt to taste Fresh coriander leaves, chopped sprigs a few Dates, seeded 10-15 Cumin seeds 2 teaspoons Fennel seeds (saunf) 1 teaspoon Jaggery (gur), grated 2 tablespoons Tamarind pulp 5 tablespoons Dry ginger powder (soonth) 2 teaspoons Black salt (kala namak) 1 teaspoon

METHOD Slice paneer thinly into eight slices. Mix together all the ingredients with half a teaspoon of red chilli power for the batter using sufficient water. Whisk till smooth and keep aside. For the chutney, cook together dates, cumin seeds, fennel seeds, jaggery, tamarind pulp, add the remaining red chilli powder and dry ginger powder till dates become tender. Cool and make puree without adding any water. The chutney has to be thick. Add black salt and salt to taste. Apply the date chutney on four slices of paneer and cover them with the remaining four. Place each paneer sandwich between two bread slices and cut into four fingers. Heat sufficient oil in a kadai. Dip fingers in batter and deep fry in moderately hot oil till golden brown. Drain onto an absorbent paper. Serve hot with green chutney.