Here’s a delicious and fun twist on the classic—Cheesy Chicken Pakora! These pakoras are crispy on the outside with melty, gooey cheese inside. Perfect for snacks, parties, or when you want to impress with minimal effort.
🧀 Cheesy Chicken Pakora Recipe (Serves 3–4)
📝 Ingredients:
For the filling:
- 250g boneless chicken (boiled and shredded or finely chopped)
- ½ tsp black pepper
- ½ tsp red chili flakes
- Salt to taste
- ½ tsp garlic paste
- ½ cup shredded mozzarella or cheddar cheese
- 1–2 chopped green chilies (optional)
- 1 tbsp chopped coriander
- 1 tbsp mayonnaise or cream (optional, for richness)
For the coating:
- ½ cup besan (gram flour)
- 2 tbsp cornflour or rice flour (for extra crispiness)
- ½ tsp ajwain (optional)
- ¼ tsp baking soda (optional for fluffiness)
- Salt and red chili to taste
- Water (enough to make a thick batter)
- Oil for deep frying
🔥 Instructions:
- Prepare the Chicken-Cheese Filling:
- Mix shredded chicken, cheese, spices, green chilies, coriander, and mayo/cream.
- Form small balls or patties (about the size of a large marble). Freeze or refrigerate for 10–15 minutes to help them hold shape.
- Make the Batter:
- Mix besan, cornflour, spices, baking soda (if using), and water into a thick, lump-free batter.
- Coat and Fry:
- Heat oil on medium flame.
- Dip each chicken-cheese ball into the batter and gently drop into hot oil.
- Fry until golden brown and crispy, about 4–6 minutes. Don’t crowd the pan.
- Serve Hot:
- Drain on paper towels.
- Serve with ketchup, chili garlic sauce, or mint chutney.
🧠 Tips:
- You can stuff a small cheese cube in the center for a molten-cheese center.
- To make it spicier, add finely chopped jalapeños or use spicy cheddar.
- Air fry version: lightly brush with oil and air fry at 200°C for 10–12 minutes, flipping halfway.
Want a quick visual recipe card or chutney pairing idea?
