**Ek din phele prepare hona padta hai😆**

Ingredients

• 4 medium Potatoes (boiled, peeled and cut into cubes)
• 1 medium Onion (finely chopped)
• 1 tsp Ginger (finely chopped)
• 2 tbsp Cilantro (fresh coriander) (finely chopped)
• 1 small Green Chili (finely chopped (adjust to heat preference))
• 1 tsp Salt
• 0.5 tsp Red Chili Powder
• 0.5 tsp Coriander Powder
• 0.25 tsp Turmeric Powder
• 100 g Paneer (cut into small cubes)
• 4 pieces Bread Slices (thick slices, preferably white or whole‑wheat)
• 2 tbsp Green Chutney (store‑bought or homemade cilantro‑mint chutney)
• 2 tbsp Sweet Chutney (tamarind‑date or mango chutney)
• 1 cup Besan (Gram Flour) (sifted)
• 0.5 cup Water (adjust to a smooth batter consistency)
• 2 cup Oil (for deep frying (vegetable or canola oil))

Instructions

1. Boil Potatoes

   Place the 4 medium potatoes in a large pot, cover with water, add a pinch of salt and bring to a boil. Cook until tender (about 12‑15 minutes), then drain, peel and cut into bite‑size cubes.

   Time: PT15M

2. Prepare Vegetables

   While potatoes are boiling, wash the onion, ginger, cilantro, and green chili. Finely chop the onion, ginger, cilantro and chili.

   Time: PT5M

3. Season the Potato Mix

   In a mixing bowl combine the boiled potato cubes, chopped onion, ginger, cilantro, chili, 1 tsp salt, ½ tsp red chili powder, ½ tsp coriander powder and ¼ tsp turmeric powder. Mix gently until evenly coated.

   Time: PT5M

4. Make Besan Batter

   In a small bowl whisk together 1 cup sifted besan, ½ cup water, a pinch of salt and a pinch of turmeric until smooth. The batter should be pour‑able but not too thin.

   Time: PT5M

5. Assemble Bread Slices

   Take 4 bread slices. Spread green chutney on two slices and sweet chutney on the other two. Place a layer of the seasoned potato mixture on the chutney‑slathered side of each slice, then add paneer cubes in the centre. Top with the opposite slice (chutney side facing inward) to form a sandwich.

   Time: PT5M

6. Dip in Batter

   Using a fork or tongs, dip each assembled sandwich into the besan batter, ensuring all sides are coated. For the last slice, you may dip it whole without cutting.

   Time: PT3M

7. Deep Fry Pakoras

   Heat 2 cups oil in a frying pan over medium‑high heat until it reaches 350°F (180°C). Gently slide the batter‑coated bread sandwiches into the oil. Fry until golden brown and crisp, about 3‑4 minutes per side.

   Time: PT10M

   Temperature: 350°F

8. Drain and Serve

   Remove the pakoras with a slotted spoon, place on a paper‑towel lined plate to drain excess oil. Serve hot with extra green and sweet chutney on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g