Pakodas (or bhajis) are a beloved Indian snack, perfect for rainy days or as a quick bite with tea. The crispy, golden exterior and soft, flavorful interior make them irresistible. One variation that stands out is Besan Pakoda, made with gram flour, which is simple yet packed with flavor. To take this classic snack to the next level, adding two cheeses to the batter ensures that the pakodas remain soft and gooey on the inside while maintaining their crispy exterior. Let’s dive into this delicious recipe!
Ingredients:
- 1 cup besan (gram flour)
- 2 tbsp rice flour (for extra crispiness)
- ½ tsp baking soda (optional, for a lighter texture)
- 1 medium onion, finely chopped
- 1-2 green chilies, chopped (optional, for spice)
- 1 tsp ginger-garlic paste
- A pinch of asafoetida (hing)
- 1 tsp carom seeds (ajwain)
- 1 tsp cumin seeds
- Salt to taste
- Water (as needed, to make the batter)
- Oil for deep frying
Cheeses to Add:
- ¼ cup grated mozzarella cheese (for gooeyness)
- ¼ cup grated cheddar cheese (for sharp flavor)
Optional Ingredients:
- Fresh coriander leaves, finely chopped
- Chaat masala (for extra flavor)
- Lemon juice (for a tangy kick)
Instructions:
1. Prepare the Batter:
- In a mixing bowl, add besan, rice flour, and baking soda (if using).
- Mix in the finely chopped onions, green chilies, ginger-garlic paste, asafoetida, carom seeds, and cumin seeds.
- Add the grated mozzarella and cheddar cheese to the mix. The mozzarella gives the pakodas a soft and stringy texture, while the cheddar adds a sharp, tangy flavor that contrasts beautifully with the gram flour.
- Gradually add water, a little at a time, to form a thick batter. Be careful not to make the batter too runny. The consistency should be thick enough to hold its shape when dropped in oil.
2. Heat the Oil:
- Heat oil in a deep frying pan over medium heat. The oil should be hot enough for frying but not smoking. You can test the temperature by dropping a small amount of batter into the oil; if it rises immediately, the oil is ready.
3. Fry the Pakodas:
- Take small portions of the batter using a spoon and gently drop them into the hot oil. Don’t overcrowd the pan, as this will lower the oil temperature and result in soggy pakodas.
- Fry the pakodas on medium heat until they turn golden brown and crispy, about 4-5 minutes. Stir occasionally to ensure even frying.
- Once fried, remove the pakodas from the oil and place them on paper towels to drain any excess oil.
4. Serve and Enjoy:
- Serve your crispy Besan Pakodas hot with chutney (mint or tamarind) and a cup of masala chai for the perfect snack.
- Optionally, sprinkle a little chaat masala or lemon juice over the pakodas to enhance the flavor.
Tips for Perfect Pakodas:
- Cheese Proportions: Adjust the amount of cheese based on your preference for gooeyness and flavor. More mozzarella will make them even softer inside.
- Frying Temperature: It’s crucial to maintain medium heat while frying. If the oil is too hot, the pakodas will brown quickly on the outside but remain raw inside. If the oil is too cold, they’ll absorb too much oil and become soggy.
- Consistency of the Batter: The batter should be thick enough to coat the ingredients but not so thick that it’s hard to drop into the oil. The cheese will melt and help bind everything together, so it’s okay if the batter feels a little sticky.
Why Add Cheese?
Adding cheese to the Besan Pakoda batter not only keeps the inside soft and tender, but it also infuses the pakodas with a delightful richness. The mozzarella cheese ensures the pakodas stay soft, while the cheddar cheese enhances the overall flavor, making them extra scrumptious.
Enjoy these crispy, cheesy Besan Pakodas as a delightful snack or appetizer for your next gathering! They are sure to be a hit with friends and family.
