Stuffed Paneer Sandwich Pakora or Paneer Sandwich Pakora is a delicious starter with paneer stuffed with green chutney and battered with moong dal flour. This is a totally delightful snack you can make for your party!
Technically in South Indian terminology, we call this Bajji. Since this snack is from North, I prefer to go with it.
So they call this Paneer Pakora or Paneer Sandwich Pakora, I would also call this Sandwich Paneer Pakoda. As they say, whats in a name, I would surely follow this when it comes to such delicious snacks.
When I planned on making the Pakora Platter for the Mega BM, I made sure to include different varieties of pakodas, Bajjis, etc. It gave me the right opportunity to share some childhood dishes that kindled nostalgic memories. Like this Bread Bajji and Onion Rings are from my childhood days when Amma used to make it for evening snacks.
On the whole, this platter is something you can make for your evening snacks. I am starting the second week of March BM with some dishes you can snack on!
Pakodas are mostly made with Besan or Chickpea flour. However, if you happen to have an allergy to it, you can use finely milled Moong dal Flour as well.
Moong Dal Flour - I have used Moong Dal flour for the outer layer, inspired by Vaishali's recipe. You can use regular Besan as well.
Paneer - Use firm thick slices of paneer to make these pakodas. You can either slice them thin and stuff with chutney between two slices. Or you can slice a thick layer, have a slit in between for the chutney.
Other Ingredients - We use red chili powder to spice the batter. Chutney is made using the green chilies and herbs. You can make a thick chutney like this Hara Chutney for the spread.
See recipe card for quantities.
This starter uses Paneer as the main ingredient. So you will have make sure your paneer is firm. So I got a store bought paneer. As this involves thick slices, I felt it is easy to with it.
Making the chutney
Take all the ingredients for the chutney in a mixer jar and grind coarsely to make a thick chutney.
Do not add water.
For the Batter
Take the ingredients for the batter in a bowl, slowly add water to make a thick batter.
Beat well to aerate the batter.
Making the Pakoda
Wash and slice the paneer into thick rectangles.
You can either slice into two or you can make slit in between the thick pieces.
Apply salt all over and leave them for about 5 minutes.
Now take the thick green chutney and spread on the top of one slice.
Place the other slice over this. Continue with the rest until all the pieces are stuffed with chutney.
If you are going to slit in between, apply the chutney inside and continue with all pieces.
Heat the kadai with oil. When the oil is hot, reduce to medium heat.
Dip the stuffed paneer pieces into batter and gently drop into the hot oil.
Before flipping to other side, using the spatula drizzle some hot oil over the pakoda.
Deep fry till golden on both sides.
Using a slotted ladle, drain to a kitchen towel.
When serving, cut into pieces and serve with dip of your choice.
Substitutions & Variations
You can make these Stuffed Paneer Sandwich Pakora as the regular pakoda using besan. Moong dal Flour gives a different taste. Just make sure the flour is ground to a fine powder.
We can add other spices like amchur, black salt or even any other garam masala to spice it up.
Instead of plain paneer, you can make pepper infused paneer if you choose to use homemade paneer.
We will need a kadai for deep frying, a mixing bowl and a sharp knife to slice the paneer.
Apart from these, a blender to make the thick chutney.
For the Stuffed Paneer Sandwich Pakora batter, make it thick by adding just enough water. After making the batter, add the soda and beat well. This will result in well aerated batter.
The chutney has to be a thick sauce for it to stay on the paneer after sandwiching.
You can make smaller sandwich pieces as well.
How to make Stuffed Paneer Sandwich Pakora
- 200 grams Paneer cut into thick rectangles
- Cooking Oil for deep frying
Green Chutney for Stuffing
- 1 cup Coriander Leaves
- 1/2 cup Mint Leaves
- 4 to 5 Green Chilies
- 5 cloves Garlic
- 1 teaspoon Lemon juice
- Salt to taste
- 1 cup Moong Dal Flour / Besan
- 1 teaspoon Red Chili Powder
- 1/4 teaspoon Turmeric Powder
- 1/8 teaspoon Cooking Soda
- 1/8 teaspoon Asafoetida / Hing
Making the chutney
- Take all the ingredients for the chutney in a mixer jar and grind coarsely to make a thick chutney.
- Do not add water.
For the Batter
- Take the ingredients for the batter in a bowl, slowly add water to make a thick batter.
- Beat well to aerate the batter.
Making the Pakoda
- Wash and slice the paneer into thick rectangles.
- You can either slice into two or you can make a slit in between the thick pieces.
- Apply salt all over and leave them for about 5 minutes.
- Now take the thick green chutney and spread it on the top of one slice.
- Place the other slice over this. Continue with the rest until all the pieces are stuffed with chutney.
- If you are going to slit in between, apply the chutney inside and continue with all pieces.
- Heat the kadai with oil. When the oil is hot, reduce to medium heat.
- Dip the stuffed paneer pieces into the batter and gently drop them into the hot oil.
- Make sure the top is also coated with oil before you flip to the other side to cook.
- Deep fry till golden on both sides.
- Using a slotted ladle, drain to a kitchen towel.
- When serving, cut into pieces and serve with a dip of your choice.