Delicious snack of bread pakoras stuffed with cheese filling.
Author: Dassana Amit
6 to 8slicesof white bread or brown breador whole wheat bread
1cupgrated cheese or 6 to 7 cheese slicesyou can use sliced cheese
1 to 2green chilieschopped finely
1teaspoonred chilli powder
1pinch of baking soda
½teaspoongaram masala powder
salt as required
water for mixing the batter,ad required
oil for deep frying
making cheesy bread pakoda batter
First of all make a batter of besan, the spice powders, baking soda, ajwain, salt with water.
Stir all the dry ingredients and mix well.
Add water as required.
Make a batter of besan, the spice powders, ajwain, salt with water. It should not be too thick nor too thin.
Add a few drops of oil to it. You can add ginger garlic paste to the batter. I have not used it.
adding cheese stuffing
Grate a cup of cheese. Add 1 to 2 finely chopped green chilies to the grated cheese. Mix well.
Now cut the bread slices into two rectangles or triangles.
Now we will make the cheese sandwich for the bread pakoras. Spread grated cheese on the bread slice.
Cover this slice of bread with another bread slice.
Ensure that the cheese is well covered in both the breads.
You could also as an option, add some mixed herbs or chilli flakes or pepper powder on the cheese. I just used plain cheese without any addition of herbs or spices. Repeat the same with the rest of bread slices.
Now take the cheese stuffed bread and coat it completely in the chickpea flour batter.
The batter has to coat all the sides of the cheese stuffed sandwich. If not then the cheese will melt while frying and come in the oil.
making cheesy bread pakoda
Deep fry the cheesy bread pakodas in hot oil.
I have shallow fried but you can also deep fry the pakoras.
Once crisp and golden on top, flip the pakoda and fry till golden.
Drain pakoras in tissue paper to remove excess oil.
Serve cheesy bread pakodas hot with green chutney or tomato sauce.
The fun is in eating the pakoras hot as you feel on your palate, the melted cheese with the outer crispy layer. The pakoras are crisp from outside but soft from within.