Assorted pakodas

In this blog I am combining chili pakoda, cheese pakoda, paneer pakoda and onion pakoda.

Ingredients:
Onion: 1 medium
Chili: 3-5
Paneer chunks: 4-5 pieces.
Cold mild cheddar cheese: 5-6 cubes
Oil to fry
Salt to taste
Chaat masala: (optional)

Preparation:
Get pakoda batter ready.

Wash and remove stem from chili. Or keep the stem on. Cut chili in the middle and apply salt and keep aside.

Cut cheese into 1 or 2 centimeter cubes. 6 cubes are good.

Cut paneer into 1 inch large rectangle. Apply little bit of salt on the paneer. 4-5 pieces are good.

Rough chop onions into 1 inch large chunks.
In the frying pan, get oil ready and put on medium high flame. Let it heat till frying temperature. To test the temperature add one piece of onion in the oil and it should come flying up in the oil in no time. If it takes time to come up, let oil heat for some more time.

Cheese has tendency to split and break in the oil so fry it in the end. Fry one type of pakoda in the oil at the time. As each item has different cooking time.

Add chilies to the batter and cover it nicely with the batter and leave each one by one in the oil carefully.
Fry it from both sides until golden yellow. Place on cooking tissue to absorb extra oil. Sprinkle with chaat masala if you like.

Add paneer to the batter and cover it nicely with the batter and leave each one by one in the oil carefully. Fry it from both sides until golden yellow. Place on cooking tissue to absorb extra oil. Sprinkle with chaat masala if you like.

Add onion pieces to the batter and cover it nicely with the batter and leave small handful of onion pieces one by one in the oil carefully. Fry it from both sides until golden yellow or red. Place on cooking tissue to absorb extra oil. Sprinkle with chaat masala if you like.

Add cheese to the batter and cover it nicely with the batter and leave each one by one in the oil carefully. Fry it from both sides until golden yellow. Place on cooking tissue to absorb extra oil. Sprinkle with chaat masala if you like. Becareful while frying cheese has it can melt quickly in the oil if batter is not coated nicely. Remove it if pakoda splits in the oil.

Note: Same batter can be used to make all above pakoda.

Serve with mint coriander chutney or garlic coriander chutney or sauce.
In the photo: Chili pakoda, cheese pakoda and paneer pakoda.
In the photo onion pakoda.