This is one of my mother's recipes. Whenever we had unexpected guests during teatime, my mother would serve these pakodas with hot tea. These can be made in a jiffy and need no special ingredients. We always had cubes of Amul cheese in the refrigerator and the rest of the ingredients like eggs, onion, green chilli, etc were always at hand. My mother used maida in the pakoda mix but since I am trying to go gluten free, I substituted it with cornstarch with the same results. The beauty of these pakodas is that unlike the besan pakodas, they are not heavy and infact very fluffy in texture and light in taste.
Grated Parmesan Cheese - 1/2 cup
Eggs - 2
Cornstarch - 1 to 2 tsp, depending on the size of the eggs
Red Onion - 1 tbsp, finely chopped
Green Chilli - 2, finely chopped
Cilantro - a handful, finely chopped
Red Chilli Powder - 1/4 tsp (optional)
Peanut Oil for deep frying
Break the eggs in a bowl and beat well along with a little salt.
Add grated cheese, chopped onion, green chilli, chilli powder, cilantro.
Sprinkle cornstarch to the mixture and mix well. Add only that much cornstarch which is required to thicken the mixture and make the consistency slightly thicker than a pakoda batter.
Heat oil in an iron kadai. Adding a tsp each of the mixture to the hot oil, fry on medium heat till golden brown on both sides. Serve hot with tomato ketchup.
Sending this recipe to the following event hosted by http://www.sizzlingtastebuds.com/2012/06/hosting-walk-through-memory-lane-wtml.html started by