Pakoda or Bhajiya are Indian’s most favorite dish when rains strike. There would be hardly anyone who would be not be indulging in cup of tea and Pakoda/Bhajiya. Though there is very slight difference between a Pakoda and Bhajiya, we would be discussing them later.
A day before yesterday, Ahmedabad saw unseasonable rains. So when November rains came to say me ‘hello’, I treated them with Cheese Pakoda. It is a very simple and quick recipe but one needs to be careful while frying it as cheese melts soon. With some do’s and don’t, I am sure you will be enjoying them too.
- Cheddar diced into big cubes – 6-8 pieces
- Gram Flour – 1 cup
- Chili Powder – 2 teaspoon
- Salt – As per taste
- Turmeric Powder – 1 teaspoon
- Asafetida – A pinch
- Ajwain – ½ teaspoon
- Oil – 3-4 cups for frying Pakoda
- Water – As required
- In a bowl, mix all the dry ingredients – gram flour, salt, turmeric powder, chili powder, salt, Asafetida and Ajwain.
- Add water in it and mix it with a spoon. Keep adding water slowly until it forms a thick consistency.
- Heat Oil in a wok.
- Cut the Cheese into medium size slice and coat them with gram flour mixture.
- Once the oil is ready for frying, add cheese slices. Ensure that flame is on medium or low level
- With help of spoon, pour extra gram flour batter on top and immediately turn it.
- After it has golden brownish tint, take it out on paper napkin to remove access oil.
- Serve it hot with chutney or sauce.