Crispy Cheese Pakora Recipe – Besan, Pepper & Coriander Flavors

Last Updated on 4 months by Neha Deshmukh

Crispy Cheese Pakora Recipe – Besan, Pepper & Coriander Flavors

Hey everyone! If you’re anything like me, you absolutely love a good pakora with a cup of chai. And this Cheese Pakora recipe? It’s a total game-changer. I first made these for a Diwali get-together, and they disappeared in minutes! The combination of crispy gram flour, warm spices, and melty cheese is just… chef’s kiss. Let’s get into it, shall we?

Why You’ll Love This Recipe

These aren’t your average cheese pakoras. We’re taking things up a notch with freshly crushed black pepper and coriander seeds. It adds such a lovely aromatic depth that you won’t find in pre-ground spice mixes. Plus, they’re surprisingly easy to make – perfect for a quick snack or a festive treat. You’ll get about 10 pakodas, they take around 20 minutes to cook, and only 10 minutes of prep!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 0.5 cup gram flour (besan) – about 70g
• 0.25 teaspoon black peppercorns – about 1.25g
• 0.25 teaspoon coriander seeds – about 1.25g
• 1 pinch asafoetida (hing)
• 1 pinch baking soda
• 0.125 teaspoon turmeric powder – about 0.6g
• 0.25 teaspoon red chili powder – about 1.25g
• 0.5 teaspoon sesame seeds – about 2.5g
• 125 grams processed cheese or mozzarella, cut into cubes
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your pakoras turn out just right.

Gram Flour (Besan) – Choosing the Right Type
Good quality besan is key! Look for a bright yellow color. It should smell fresh, not stale. I usually buy a smaller quantity more often to ensure it’s always at its best.

Spices – The Significance of Black Pepper & Coriander
Don’t skip crushing the peppercorns and coriander seeds! It really does make a difference. The fresh aroma is incredible. I use a mortar and pestle, but a spice grinder works too – just be careful not to over-grind.

Asafoetida (Hing) – Regional Variations & Benefits
Asafoetida, or hing, has a really unique, pungent smell (it mellows out when cooked, promise!). It’s a staple in Indian cooking, especially for those with digestive sensitivities. You can find it at most Indian grocery stores.

Cheese – Processed vs. Mozzarella & Flavor Profiles
I grew up using processed cheese for pakoras – it melts beautifully! But mozzarella works wonderfully too, especially if you want a slightly milder flavor. Experiment and see what you prefer!

Oil – Best Oils for Deep Frying in Indian Cuisine
For frying, I recommend using a neutral-flavored oil with a high smoke point, like groundnut oil, sunflower oil, or vegetable oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely crush those black peppercorns and coriander seeds using a mortar and pestle. Set aside.
2. In a bowl, combine the gram flour, crushed spices, asafoetida, baking soda, turmeric powder, red chili powder, sesame seeds, and salt.
3. Now, gradually add water – a little at a time – to form a thick, lump-free batter. It should coat the back of a spoon nicely.
4. Cut your chilled cheese into halves or cubes directly from the refrigerator. This helps it hold its shape during frying.
5. Heat oil in a kadai or deep frying pan over medium heat. To test if it’s ready, add a tiny drop of batter – it should sizzle and rise to the surface. Then, add 4-5 drops of hot oil to the batter and mix well. This is a little trick my grandmother taught me – it makes the pakoras extra crispy!
6. Dip each cheese piece into the batter, making sure it’s evenly coated.
7. Carefully lower the coated cheese into the hot oil, frying in batches to avoid overcrowding the pan.
8. Fry until golden brown and crispy, turning occasionally. This usually takes about 3-4 minutes per batch.
9. Remove the pakoras with a slotted spoon and drain on paper towels to remove any excess oil.

Expert Tips

Want to take your cheese pakoras to the next level? Here are a few of my go-to tips:

• Achieving the Perfect Batter Consistency: The batter should be thick enough to cling to the cheese, but not so thick that it’s difficult to dip. Add water gradually until you get the right consistency.
• Maintaining Oil Temperature for Crispy Pakoras: Keeping the oil at the right temperature is crucial. If it’s too hot, the pakoras will burn on the outside before the cheese melts. If it’s too cold, they’ll absorb too much oil.
• Preventing Pakoras from Becoming Soggy: Don’t overcrowd the pan! Frying in batches ensures the oil temperature stays consistent. Also, draining on paper towels is a must.
• Using Fresh Spices for Maximum Flavor: Seriously, freshly crushed spices make all the difference.

Variations

Feeling creative? Here are a few ways to customize your cheese pakoras:

• Vegan Cheese Pakora: Swap the dairy cheese for a vegan cheese alternative. There are some great options available now!
• Gluten-Free Cheese Pakora (Using Alternative Flours): Use a gluten-free flour blend instead of besan. Rice flour or chickpea flour work well.
• Spice Level – Adjusting the Red Chili Powder: If you like things extra spicy, add a little more red chili powder. Or, for a milder flavor, reduce the amount.
• Festival Adaptations – Serving During Diwali or Holi: These are perfect for festive gatherings! You can serve them with a variety of chutneys and sauces.

Serving Suggestions

Serve these hot, hot, hot! They’re amazing with a side of mint chutney, tamarind chutney, or your favorite dipping sauce. A cup of masala chai is the perfect accompaniment, of course.

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

Can I make the batter ahead of time?
You can, but it’s best to make it right before frying. The baking soda starts to lose its effectiveness over time.

What is the best way to drain excess oil from the pakoras?
Paper towels are your best friend! Place the fried pakoras on a paper towel-lined plate to absorb the excess oil.

Can I use other types of cheese for this recipe?
Absolutely! Paneer (Indian cheese) is a delicious option. You could also try halloumi.

What is asafoetida (hing) and where can I find it?
Asafoetida is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores, usually in powder form.

How can I prevent the pakoras from absorbing too much oil?
Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, adding a few drops of hot oil to the batter helps!

Enjoy! I hope you love this recipe as much as my family does. Let me know how they turn out in the comments below!