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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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!