In a mixing bowl take besan + salt + baking soda .
Add water little by little and mix well to a smooth thick batter without any lumps.
Once the batter is ready keep the oil to heat .
Remove the cheese cubes from fridge and thinly slice it as shown in the video .
**The cheese cubes have to be removed directly from the fridge and then sliced. Do not use cheese cubes which are at room temperature.
When the oil becomes hot , add 4 to 5 drops of the hot oil in the besan batter and give a nice mix .
This helps in making the pakoras crisp and they also absorb less oil while frying.
Now check a tiny portion of the batter in the oil. It should come up steadily and gradually on top. This means the oil is hot enough for frying pakoras.
Dip the cheese cube in the batter and coat it evenly with the batter.
Gently slide in batter coated cheese slices in the hot oil.
Fry the pakoras on medium-high flame.
When one side is crisp and golden, then turn over and fry the second side.
Turn over again and again and continue to fry till crisp and golden.
Once done remove on absorbent paper .
Serve cheese pakora hot with any chutney or dip or sauce of your choice.
In lonavala it is served with vada pav chutney + ketchup .
These pakoda has to be served hot. If they are served warm or at room temperature, the melted cheese becomes thick and solidified.
The best part I loved of this recipe is the lady slicing the cheese cubes thinly .
NOTE
In Lonavala the batter made was a very simple and basic one .
We can give lot of variation to the batter by adding different ingredients as per our family taste .
The best part of the recipe was that the cheese was very thinly sliced .In Lonavala they Keep the cheese cubes over the ice and remove it only when the batter and oil is ready .
If you are not able to slice the cheese cubes so thinly then use cheese slices and divide it into 6 or 8 triangles .
WHAT ALL CHANGES CAN WE DO FOR MAKING THE BATTER FOR VARIATIONS
