Recipe: This Republic Day, try this easy-to-make colourful Tirangi Bread Pakoda
If you have no travel plans for the long weekend, you could try your hand at cooking, this Republic Day. Maharaj Jodha Ram Choudhary — the man behind the delicious and authentic Rajasthani dishes of Khandani Rajdhani — shares a unique Tirangi Bread Pakoda recipe. Although his first memories of Republic Day take him back to school, the Bengaluru-based Chef now spends his holidays experimenting with his signature recipes in the kitchen. “The best part about being a chef is that I have the ability to bring together traditional recipes and modern techniques of cooking to make a fusion dish. Tirangi Bread Pakoda is a result of a similar experiment,” he says.
Tirangi Bread Pakoda
100 grams paneer | Mint chutney | 2 chopped green chillies | 5 teaspoons chopped coriander leaves | 2 teaspoons chopped mint leaves | ¼ teaspoon red chilli powder paste | Tomato ketchup | ¼ teaspoon garam masala | ½ teaspoon dry mango powder | Salt to taste
For bread pakoda batter:
1 cup besan | ¼ tsp red chilli powder | ¼ tsp garam masala powder | 1 pinch asafoetida | a pinch of baking soda | cup water or add as required | Salt to taste | 5 slices of whole wheat bread
■ Cut the paneer into triangular shapes.
■ Mix besan (chick pea flour/gram flour), ajwain, red chili powder, garam masala, asafoetida and salt in a bowl with 1/2 cup water.
■ Add a few drops of hot oil and mix well.
■ Slice bread into triangles.
■ Apply mint chutney to one triangular piece and Kashmiri chilli paste and tomato ketchup on the other piece.
■ Take one slice of paneer and place it on the bread.
■ Cover it with another slice of bread.
■ Slightly press the sandwich and dip it in the besan batter.
■ Coat the sandwich gently with the batter.
■ Slide the besan batter coated bread sandwich in a pan of oil.
■ Fry the bread pakodas on a medium flame till they are crisp and golden brown.
■ Remove excess oil and serve it with tomato sauce.