Cheese Pakoda/Pakora (Fritters) are good starters and can be prepared easily. The melted cheese inside this pakoda tastes divine when you eat it hot. I prepare this with chickpea flour (also known as gram flour/basen in Hindi/kadalai mavu in Tamil) added with some spices.
- Cheese cubes – 5 no
- Gram flour – 1 cup
- Corn flour – 1 table spoon
- Red chilli powder – 1 tea spoon
- Turmeric powder – ¼ tea spoon
- Ginger garlic paste – 1 tea spoon
- Cooking soda – pinch
- Salt – as per taste
- Oil – for frying pakoda
I used Britannia classic processed cheese cubes for this pakoda/pakora.
- Sieve together gram flour, corn flour, salt and cooking soda; add ginger garlic paste, other given dry spices, water and make a batter (the consistency can be that of idli batter); cut cheese cubes into any shape as you desire.
- Heat oil in a fry pan; dip the cheese pieces in the batter and deep fry in moderate heat till crisp; keep it on kitchen tissue to absorb excess oil.
- Hot Cheese Pakoda/Pakora (Fritters) are ready.
- Serve hot with any sauce.
- Here are the cutaway sections of Cheese Pakoda/Pakora (Fritters).
- Take out cheese cubes from the refrigerator after preparing the batter and when you are ready to fry. Otherwise in hot climate, cheese cubes may become too soft to cut and fry.
- Avoid over-frying.