Cheese pakora recipe is a delicious twist to the regular onion pakora that you can make during winters. Pakora with cheese, onions and some corn for that bite is a real treat on a rainy evening with masala chai. A plate full of piping hot cheese pakora is perfect for your next party too!
I first tasted cheese pakora in a restaurant but was not very impressed. It both looked and tasted very similar to paneer pakora at least to me.
I was looking for some crunchy and crispy onion pakora style ones but was disappointed with what was served, so I did the best possible thing, yes make my own cheese pakora just like what I craved 🙂 I also added some chopped onions and boiled corn to make these pakoras more delicious!
Served with green chutney, these cheese pakodas were gone in the blink of an eye, seriously these are so good!
If you crave pakora on the sight of rain you might like to check
What Is Cheese Pakora?
Cheese pakora recipe is tasty and rich variation of regular pakora recipe made with cheese. Usually processed cheese cubes are used to make cheese pakoda. Here I have made it in onion pakora style with grated fresh mozzeralla. This version of cheese pakoda is more crispy, stays crunchy for long time and very delicious.
How To Make Cheese Pakora?
To make cheese pakoda first you mix grated cheese with chopped onions and corn. Boil the corn drain and pulse with ginger-garlic-green chili. Mix this with onions, cheese well. Add gram flour, rice flour, chili powder and salt. Mix well. Make small pakoras from the mixture and deep fry in hot oil. Serve 🙂
Can We Make Cheese Pakora In Oven?
For making cheese pakora in oven prepare the pakora mixture as mentioned in the recipes.
preheat oven at 220C. Grease a large baking sheet. Pinch small balls and arrange on the baking sheet. Give a quick spray of oil. bake for 15-18 minutes, rotating the tray once. Once the pakoras are crispy and dry remove from oven. Serve hot.
Which Cheese Can We Use For Pakora?
Here in this recipe I have used grated fresh mozzarella. You can use grated cheddar or finely chop the processed cheese cubes and use it.
Vegans can use any vegan cheese for cheese pakora recipe.
Recipe Notes, Tips:
Instead of rice flour you can use corn flour
Adding onions is optional. You can even add grated cabbage or carrots.
Serve cheese pakora hot with green chutney or sauce. Keeps well for 2 days in refrigerator.
How To Make Cheese Pakora Recipe Step by Step:
Boil sweet corn kernels in salted water for 5 minutes. Drain and take in a mixer jar and pulse once.
Add peeled ginger, garlic, green chilies, curry leaves and cilantro leaves.
To that add grated cheese, chopped onions, red chili powder, salt and garam masala.
Mix well without adding any water.
Heat oil for deep frying. Once the oil is hot pinch small balls from the cheese mixture and slide gently.
Deep fry until crispy and golden brown from all sides. Deep fry in medium flame.
Drain excess oil and serve hot with green chutney.
Cheese Pakora Recipe
- 1 cup sweet corn kernels
- 2 green chilies
- 1 teaspoon ginger garlic paste OR peeled and minced ginger-garlic
- 10 curry leaves
- 1.5 cups grated cheese
- 2 onions chopped
- 6 tablespoons gram flour chickpea flour
- 4 tablespoons rice flour
- 1/2 teaspoon garam masala
- 1/2 teaspoon chili powder
- salt to taste
- oil for deep frying
- Boil sweet corn kernels in salted water for 5 minutes. Drain and take in a mixer jar.
- To that add grated cheese, chopped onions, red chili powder, salt and garam masala. Mix well without adding any water.
- Heat oil for deep frying. Once the oil is hot pinch small balls from the cheese mixture and slide gently.
- Deep fry until crispy and golden brown from all sides. Deep fry in medium flame.
- Drain excess oil and serve hot with green chutney.
You can use corn flour instead of rice flour
Store any leftovers in air tight container.
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