Friday, June 10, 2011

Cheese Pakoda

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 started by


Kalyani said...

hi Madhu:
thanks for linking this to WTML. cheese pakodas looks yum !
However, please note all entries to my blog will need to be eggless and vegetarian..


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Lucky Sign said...

Looks cricpy ..& ...the pic is so colourful. thankyou for shearing this information with us!chowringhee satyaniketan

Lucky Sign said...

awesome blog ! beautiful and healty. thankyou for shearing this information with us!chowringhee vijay nagar