Fried Brioche Pakora with Paneer and Truffle

, from Issue #90. April, 2020
    Fried Brioche Pakora with Paneer and Truffle
    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.

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