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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!