Perfect weather to enjoy this piping hot indulgence
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
- Oil, for frying
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.