Chilli Cheese Pakode, Tamatar Chutney Recipe

Prepare chillies

Using a small sharp knife, make a lengthwise slit along each green chilli without cutting through completely. Remove seeds and membranes with the tip of the knife (for milder heat) or leave some if you want more heat. Set the slit chillies aside on a plate and pat them dry.

Make cheese-paneer filling

In a medium bowl, combine crumbled paneer (200 g) and grated processed cheese (50 g). Add finely chopped onion (1), chopped coriander (3 tbs), chaat masala (1 tsp), cumin powder (0.5 tsp), black pepper (0.25 tsp), salt for filling (0.5 tsp) and lemon juice (1 tsp). Mix thoroughly until the mixture is cohesive — press together to check seasoning and adjust salt or chaat masala if needed.

Stuff each prepared chilli with about 1 to 1.5 tablespoons of the paneer-cheese mixture. Press the filling gently so it holds; if the slit re-opens, press the edges together. Place stuffed chillies on a tray and refrigerate for 10 minutes to firm up the filling (this helps the filling stay inside while frying).

Make the pakoda batter

In a mixing bowl, sift or whisk together besan (1 cup), rice flour (2 tbs), baking soda (0.25 tsp), red chilli powder (0.5 tsp), turmeric (0.25 tsp), crushed ajwain/cumin (0.5 tsp) and salt for batter (1 tsp). Gradually add cold water (about 0.75 cups) while whisking until you get a thick but smooth batter that can coat the back of a spoon — the consistency should be slightly thicker than pancake batter so it clings to the stuffed chillies.

If the batter seems too thick, add up to 2–3 tbs more water. Let batter rest for 5 minutes; this improves hydration and crispness. Give the batter a final whisk; you should be able to dip a chilli and have an even coat.

Heat the oil

Pour vegetable oil (about 600 ml) into a wide, deep frying pan or kadai to a depth of 3–4 cm. Heat over medium-high until the oil reaches about 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small drop of batter into the oil — it should sizzle and rise slowly without browning instantly.

Coat chillies

Working in small batches, hold a stuffed chilli by the tip or use tongs. Dip it into the batter so it is evenly coated and allow any excess to drip back into the bowl. For extra crispness, you can double-dip: coat once, let excess drip, then quickly dip again for a thicker crust.

Fry the pakode

Carefully slide the coated chillies into the hot oil in a single layer — do not overcrowd. Fry on medium heat for 3–5 minutes per batch, turning occasionally, until the batter is puffed and golden-brown and the chilli filling is heated through. Maintain oil temperature: lower slightly if browning too fast, raise if they absorb oil. Use a slotted spoon to transfer pakode to a plate lined with paper towels to drain. Repeat with remaining chillies.

If any batter is left, you can spoon small dollops into the oil to make extra besan crisps for serving. Keep pakode warm in a low oven (90–100°C) if making multiple batches.

Prepare ingredients

Chop tomatoes (3) and onion (1) roughly. Roughly chop garlic cloves (2) and the optional green chilli (1).

Temper and sauté

Heat 1 tbs oil in a small saucepan over medium heat. Add mustard seeds (0.5 tsp); when they start to pop, add cumin seeds (0.25 tsp) and let them sizzle for a few seconds. Add chopped onion, garlic and green chilli and sauté for 2–3 minutes until the onion softens and the garlic becomes fragrant.

Cook tomatoes

Add chopped tomatoes, red chilli powder (0.5 tsp), tamarind paste (1 tsp), jaggery or sugar (1 tbs) and salt for chutney (0.5 tsp). Stir, add 2 tbs water, cover and cook on medium-low for 8–10 minutes until the tomatoes are very soft and the mixture is slightly reduced.

Blend and finish

Remove the pan from heat and let the tomato mixture cool slightly. Transfer to a blender or use an immersion blender and blend to a smooth or slightly textured chutney (according to preference). Return to the pan, simmer for 2–3 minutes to thicken to a spoonable consistency. Stir in chopped coriander (1 tbs) and lemon juice (1 tsp) if using. Taste and adjust salt, sweetness or tang.

Arrange hot chilli cheese pakode on a serving platter. Sprinkle extra chopped coriander (2 tbs) over the pakode and place lemon wedges (1) on the side.

Serve immediately with warm Tamatar (tomato) chutney in a small bowl. Recommend serving tip: pakode are crispiest fresh from the fryer; accompany with a cooling yoghurt dip or mint chutney if desired.