Mac n Cheese Pakode
Time:60mins.
Serves:4

Mac n Cheese Pakode

Perfect weather to enjoy this piping hot indulgence

Ingredients

For Mac n Cheese

  • 1 cup macaroni
  • 200-250ml milk
  • 1tbsp butter
  • 1tbsp flour
  • 1-1.5 cups cheese
  • 1 tsp parsley, finely chopped
  • ½ dried oregano
  • Salt & white pepper powder to taste

For Pakoda Batter

  • ½ cup Gram flour or Besan
  • 1tsp oil
  • ¼ tsp turmeric
  • A pinch of Asafoetida/hing
  • ½ tsp chaat masala
  • Pinch of soda bicarbonate
  • Salt to taste
  • Water
  • Oil, for frying

Method

For Mac n Cheese

  • Boil macaroni according to the instructions given behind the packet or till al dente in salted water. Macaroni doesn’t take more than 4-5minutes. Drain & apply some olive oil to it to prevent it from sticking. Keep aside
  • Now in a pan, heat some butter & a few drops of olive oil in a pan & add the flour. Using a whisk stir the mixture till it is light golden blond colour.
  • Add the warm milk at one go while whisking continuously to avoid formation of any lumps.
  • Add the seasoning but go light on the salt as the cheese will have salt.
  • Add the shredded cheese towards the end & cook for a minute or till the time the cheese has melted.
  • Remove from flame & once it has slightly cooled down, add the macaroni & chives. Check for seasonings & let it cool down.
  • It needs to be a thick goey mixture so make sure the sauce is quite thick before adding the macroni.
  • Now lay a silicon mat or parchment paper on a tray & drop small dollops of mac & cheese mixture trying to keep them into an almost round shape.
  • Freeze the tray for 1-2 hours till completely set.

For Mac n Cheese Pakoda

  • Mix the dry ingredients in a bowl & add the oil to it.
  • Add enough water to make into a smooth but thick batter making sure there are no lumps.
  • Heat the oil in a kadai; once it is quite hot, dip one of the frozen mac & cheese balls into the besan batter & slide it in the hot oil
  • Turn to the other side to get a lovely golden colour & remove on absorbent paper.
  • Cook 2-3 pakore at one time only to avoid it from sticking to each other.
  • Serve hot with mint coriander chutney or hot sauce.
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