Chili Cheese Pakode Recipe

Prepare dry batter mix

In a large mixing bowl, whisk together all-purpose flour, rice flour, cornstarch, baking powder, salt, black pepper and red chili powder until evenly combined.

Add aromatics

Stir in garlic paste and ginger paste into the dry mix so they are evenly distributed.

Make batter

Gradually add 0.75 cups cold water while whisking to form a thick, lump-free batter similar to pancake batter but slightly thicker (it should coat a spoon). If too thick, add the reserved 0.25 cups ice cold water a tablespoon at a time to reach a dropping consistency that will cling to vegetables and cheese.

Prepare vegetables

Finely dice the onion and capsicum into small uniform pieces. Thinly slice the spring onion (white and green parts). Very finely chop the green chilies (remove seeds if you want less heat). Chop the coriander.

Combine vegetables and seasoning

In a separate bowl, toss the diced onion, capsicum, spring onions, chopped green chilies and coriander with lemon juice, soya sauce and tomato ketchup. This will add a sweet-salty-sour base to the pakode. Adjust salt to taste (remember the batter already contains salt).

Prepare cheese

If using processed cheese block, cut into bite-sized cubes (about 1.5–2 cm). If using slices, stack and cut into similar-sized pieces. Mix the mozzarella (if using) with the cubes so each piece will produce a stretchy center when fried. Keep chilled until ready to use so the cheese holds shape while coating.

Combine batter with vegetables

Fold the seasoned vegetable mixture into the prepared batter so the vegetables are evenly coated. If using crushed cornflakes or panko for extra crunch, gently mix them in now. The final mixture should be thick enough to support a cheese cube without it sinking immediately.

Coat cheese pieces

Take one cheese cube, dip it into the batter to coat completely, then lift and allow excess batter to drip back. For an extra-crispy shell, roll the battered cheese in additional breadcrumbs or crushed cornflakes, pressing lightly so they adhere.

Heat oil

Pour oil into a deep frying pan or kadai to a depth of about 2–3 inches (5–7 cm). Heat over medium-high until it reaches 170–175°C (340–350°F) or when a small drop of batter sizzles and rises slowly to the surface.

Fry pakode

Gently slide 4–6 battered cheese pieces (depending on pan size) into the hot oil without overcrowding. Fry in batches, turning occasionally, until golden brown and crisp on all sides, about 2.5–4 minutes per batch. The cheese should be melted inside but the exterior must be crisp and not overly dark. Adjust heat as needed to prevent burning.

Drain

Use a slotted spoon to remove pakode and transfer to a plate lined with paper towels to drain excess oil. Let rest 1 minute before serving so molten cheese settles slightly.

Serve the chili cheese pakode hot as Course One with lemon wedges, green chutney, and tomato ketchup or schezwan sauce for dipping. Garnish with extra chopped coriander and finely sliced spring onion greens.

Safety note: warn diners that pieces will be hot inside — allow a moment before biting.