Fried Brioche Pakora with Paneer and Truffle
A little like Indian French toast these pakora are irresistible, and make a perfect light dinner.
Serves: 4-6
INGREDIENTS
Potato
1 large potato, peeled, boiled
2 tablespoons finely chopped red onion
1 green or red chilli, deseeded and chopped
2 tablespoons chopped coriander leaves
100 grams paneer, grated (try the Gopala brand, or make your own at home)
50 grams cheddar cheese
1 teaspoon truffle oil (optional)
salt, to taste
Truffle Mayonnaise
(we buy ours from Sabato)
1 teaspoon truffle oil
100 grams mayonnaise
Batter
½ cup chickpea flour or besan flour
¼ teaspoon ground turmeric
¼ teaspoon red chilli powder
½ teaspoon baking soda
salt, to taste
Pakora
6 slices brioche bread
oil for shallow frying
METHOD
Potato: Place the potato in a small bowl and mash. Add the onion, chilli, coriander leaves, paneer, cheese and truffle oil, if using. Season with salt. Mix. Set aside.
Truffle Mayonnaise: Mix a teaspoon of truffle oil into your favourite mayonnaise. Set aside.
Batter: Place the chickpea (besan) flour, ground turmeric, red chilli powder, baking soda and salt in a bowl. Add water – approximately ¼ cup – little by little to make a smooth batter with pouring consistency. Set aside.
Pakora: Sandwich the potato filling between 2 brioche slices, ensuring an even spread. Press lightly.
Cut each sandwich crosswise into halves. Heat 2-3cm oil in your fry pan until bubbles appear.
Coat each half of the potato sandwich in batter and shallow fry until golden. Drain on an absorbent kitchen towel. Cut into halves again. Serve hot with truffle mayonnaise.
Read the interview with Sid Sahrawat here.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.