Aloo Pyaz Pakora | Cheese Pakora with Tandoori Dip
Aloo Pyaz Pakora and Cheese Pakora are crispy, deep-fried Indian fritters made with spiced potato, onion, and cheese slices coated in a gram flour batter. The addition of gooey cheese adds a rich, indulgent twist to the classic pakora. Served hot with a smoky, flavorful tandoori dip, these pakoras make for a perfect monsoon snack or party appetizer, blending comfort with bold street-style flavors.
Ingredients
For Potato Stuffing
- Oil (तेल) – 2 tbsp
- Heeng (हींग) – a pinch
- Mustard seeds (सरसों के बीज) – 2 tsp
- Green chilli, chopped (हरी मिर्च) – 1 no
- Ginger, chopped (अदरक) – 2 tsp
- Garlic, chopped(लहसुन) – ½ tsp
- Curry leaf (करी पत्ता) – few
- Turmeric (हल्दी) – ½ tsp
- Salt (नमक) – to taste
- Chilli powder (मिरची पाउडर) – 1 tsp
- Potato, boiled & mashed (आलू) – 2 cups
For Onions
- Onion, medium (प्याज़) – 4 nos
- Oil (तेल) – for frying
- Mozzarella cheese, diced (मौज़रेला चीज़) – 10tbsp
For Batter
- Besan (बेसन) – ½ cup
- Salt (नमक) – a pinch
- Turmeric (हल्दी) – ¼ tsp
- Chilli powder (मिरची पाउडर) – ½ tsp
- Ajwain (अजवायन) – ½ tsp
- Green Chilli, Chopped (हरी मिर्च) – 1no
- Ginger, Chopped (अदरक) – 1 tsp
- Kasoori Methi Powder (कसूरी मेथी) – ½ tsp
- Garam Masala (गरम मसाला) – ¼ tsp
- Jeera Powder (जीरा पाउडर) – ½ tsp
- Water (पानी) – 2 cups/200 ml
- Coriander, Chopped (धनिया) – ½ tsp
- Chaat Masala (चाट मसाला) – 1 tsp
For Tandoori Mayo Dip
- Mustard oil (सरसों का तेल) – ⅓ cup
- Kashmiri Chilli powder (कश्मीरी मिरची पाउडर) – 1tbsp
- Hung curd (बंधी हुई दही) – ¼ cup
- Mayonnaise (मेयोनेज़) – 4 tbsp
- Lemon juice (नींबू) – 2 tsp
- Ginger garlic paste (अदरक लहसुन पेस्ट) – ½ tsp
- Coriander, chopped (धनिया) – handful
- Black salt (काला नमक) – a pinch
- Salt (नमक) – a pinch
- Kasoori Methi Powder (कसूरी मेथी) – ½ tsp
Instructions
- Heat up a pan and put oil in it. Once the oil heats up, add asafoetida and mustard seeds. Once the mustard seeds start crackling, add chopped green chillies, ginger and garlic, you can avoid adding garlic at this stage.While the garlic is still raw, add curry leaves, turmeric and red chilli powder to the pan. Now put the boiled and mashed potatoes into the pan along with some salt. Cook the potato mixture for a couple of minutes to extract the raw flavours. While cooking, mash the potato well in the pan. Once they are cooked, remove the mixture on a plate and cool it down.
- Till the potato mixture is cooling down, take a medium sized onion and split it into 2 parts from the centre, now remove the eye and slice off the top. Take out the individual layers of the onion. Now fill up the onion shell with a small ball of the potato mixture.Poke a hole with your finger in the potato mix to make a cavity, fill this cavity with some mozzarella cheese and then close it with a layer of potatoes. Take another shell of an onion and stick it against the potatoes to give it the shape of an onion. Stuff the rest of the onion shells in the same way.
- Once the onions are stuffed, take gram flour in a bowl to make a basic pakora batter. To the bowl add salt, turmeric along with some red chilli powder. Put ajwain, chopped green chillies, ginger and kasoori Methi. At last, add garam masala and cumin powder and mix it well. Now add water while whisking the batter till you get a pouring but thick consistency. Whisk it well to remove any lumps.
- Now take the stuffed onion, dip it in the batter, shake off the excess and put it in the hot oil for deep frying. fry till a golden-brown colour and take it out on a plate once they are done.
For Tandoori Dip
- Add raw mustard oil to a bowl. Put red chilli powder and give it a mix. To this add the hung curd along with mayonnaise. Add lemon juice, ginger garlic paste and fresh coriander to the bowl. Now in goes, black salt, salt and kasoori Methi powder. Avoid adding too much ginger garlic paste. Now you can take the dip out in a bowl to serve with the pakoras
Tried this recipe?Let us know how it was!