This is a simple on the spur kind of recipe which is a real delight with all who have tried it.
The ingredients can be mixed a day before and then it can be just fried the last minute. I will guide you step by step on how to make this fried delicacy non oily and to perfection.
It is a little tricky to made because we are working with cheese and each cheese has a different texture and different fat content, but i will give you a few tips to get it right..and if not the first time theres always a second time right????
1 cup of grated cheese,. i used red ball edam but you can use any kind of cheese you have at home (or even a mixture of cheeses) i used my amazing bullet to grate it very finely
1/4 cup of chopped onion
2 tablespoons of chopped green coriander
1 green chilli or more chopped
1/4 teaspoon of grated ginger ( i grate the ginger with the cheese…Nitu Didi time saving tip!!!!)
1/2 teaspoon of cumin seeds
a pinch of salt if necessary as cheese is salted already
1 tablespoon of white flour (or as needed)
1 tablespoon of cornstarch (or as needed)
sparkling water (soda water) as needed
oil for deep frying
Mix the cheese with the onions, coriander, cumin seeds, a pinch of salt green chillies,and add the flour and cornstarch. This mixture can be made a few hours or day before. The mixture of cheese and flours is a little tricky and i shall try my best to explain it. When you want to serve heat the oil well. I have many videos on how to deep fry…just go to my youtube channel cookingwithnitu and check out the pakoras video on how to deep fry tutorial.
Now coming back to our mixture, the sucess of this recipe all depends on the flour/grated cheese ratio. It should not be over floury that you cant taste the cheese and yet if it contains less flour the fritters will not fry to perfection as they will disintegrate in the oil as the cheese melts. There is no perfect measurement to this but yes there is a way you can make it by trial and error.
Sounds complicated??? NOOOOOOOOOOOO…….relax,…i will teach you 🙂
So we heat our oil and then we add just a bit of sparkling/soda water to the mixture to make a thick batter that can be spooned. We put a tiny spoonful (liek say 1/4the of the teaspoonful) in the hot oil and watch the reaction…If it fries without melting you are done!! if it starts to disintegrate dont panic….Just add a bit more of white flour and cornstarch always keeping mind the ratio of half and half and a bit more of sparking water and try to fry another fritter. Deep fry all the fritters spoonful by spoonful till golden brown. Serve IMMEDIATELY..they are delicious piping hot with the gooey cheese.
NITU DIDI TIP:
Please add the soda water slowly so that the batter is not too watery. If its watery dont panic…just add some more grated cheese and white flour and cornstarch.
The recipe cannot be precise as it all depends on the kind of cheese used but once you get used to making this believe me you will want to make it again and again.
This recipe is especially nice to use up bits of dry cheese. You can grate different kinds of cheese that have dried up a bit in the fridge.
If you have any doubts do not hesitate to comment and ask me 🙂
I guess eventually i shall have to do a video tutorial of this…ON DEMAND!!
Here is the video
IF YOU ARE ALLERGIC TO GLUTEN YOU CAN USE JUST THE CORNSTARCH