As a food lover and a Muslim, I’m always on the lookout for easy halal iftar recipes that are quick to make and absolutely delicious. This Halal Cheese Pakora recipe can be anyone’s go-to snacks during Ramadan. It’s crispy, cheesy, gluten-free, and perfect for breaking your fast.
Whether you’re hosting guests or just craving something indulgent, these pakoras are a hit every time. Plus, they’re made with halal ingredients, so you can enjoy them worry-free!
Which ingredient substitutes make it a halal recipe
To ensure this recipe is halal, I use halal-certified cheese and halal-friendly frying oil. If you’re unsure about the cheese, look for brands that clearly state they’re halal-certified. For the oil, avoid any that contain animal-derived additives unless they’re halal-certified. These simple swaps make this Halal Cheese Pakora recipe perfect for Ramadan iftar or any time you’re craving a halal snack.
Equipment Required
- Mixing bowl
- Whisk or fork
- Deep frying pan
- Slotted spoon
- Paper towels (for draining excess oil)
Ingredients
- 1 cup halal-certified cheese (cut into small cubes)
- 1 cup chickpea flour (besan)
- 2 tbsp rice flour (for extra crispiness)
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds or cumin powder
- 1/2 tsp baking soda
- 1/4 cup fresh cilantro, finely chopped
- 1 green chili, finely chopped (optional)
- Salt to taste
- Water (as needed to make a thick batter)
- Halal-friendly oil for frying (vegetable or sunflower oil works well)
Directions
Prepare the batter:
In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric, cumin seeds, baking soda, and salt. Mix well. Gradually add water while whisking until you get a thick, smooth batter. It shouldn’t be too runny. Add cilantro and green chili for extra flavor.
Pro Tip: If the batter is too thin, the cheese will leak out while frying. Too thick, and the pakoras won’t cook evenly. Aim for a pancake-like consistency.
Heat the oil:
Pour enough oil into a deep frying pan to submerge the pakoras. Heat it on medium flame. To test if the oil is hot enough, gently drop a tiny amount of batter into it and see if it sizzles and rises to the surface. If it sizzles and rises to the top, the oil is perfect. I once rushed this step and ended up with soggy pakoras. Patience is key here!
Coat the Cheese:
Take each cube of cheese and dip it into the batter, making sure it’s evenly covered on all sides. Gently drop it into the hot oil. Fry 3-4 pakoras at a time to avoid overcrowding the pan.
Fry to Perfection:
Fry the pakoras on medium heat until they’re golden brown and crispy. Flip the pakoras gently with a slotted spoon now and then to make sure they cook evenly on all sides.
Don’t fry on high heat, or the outside will burn before the cheese melts. Medium heat ensures a crispy exterior and gooey interior.
Drain and Serve:
Once golden, remove the pakoras and place them on paper towels to drain excess oil. Serve immediately for the best taste!
Pro Tip
For an extra flavor boost, add a pinch of chaat masala or garam masala to the batter. It gives the pakoras a unique twist that everyone loves!
How to store leftover pakoras
If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 2 days. Bring back their crunch by reheating them in an oven or air fryer for a few minutes. Avoid microwaving, as they can become soggy.
Pairing your halal cheese pakora with chutneys
These pakoras pair beautifully with mint chutney, tamarind chutney, or even a spicy ketchup. My personal favorite is a tangy mint-coriander chutney—it balances the richness of the cheese perfectly.
FAQs about halal cheese pakora
Q: Can I use paneer instead of cheese?
A: Absolutely! Paneer works well if you prefer a less melty texture.
Q: Can I air-fry these pakoras?
A: Yes, but they won’t be as crispy as deep-fried ones. Lightly brush them with oil before air-frying.
Q: Are these pakoras gluten-free?
A: Yes, as long as you use gluten-free flours and halal-certified ingredients.
So, how cheesy were your pakoras?
I’d love to know how your halal cheese pakora turned out! Share your experience, tips, or any creative twists you tried in the comments below. Also, do try out my homemade halal chicken Chinese spring rolls recipe this Ramadan.
Halal Cheese Pakora Recipe: A Crispy Iftar Snack for Ramadan
This Halal Cheese Pakora recipe is a crispy, cheesy snack recipe that’s perfect for Ramadan. Made with halal-certified ingredients, these pakoras are gluten-free, worry-free, and ideal for hosting or indulging.
Equipment Required
- Mixing bowl
- Whisk or fork
- Deep frying pan
- Slotted spoon
- Paper towels (for draining excess oil)
Ingredients
- 1 cup halal-certified cheese (cut into small cubes)
- 1 cup chickpea flour (besan)
- 2 tbsp rice flour (for extra crispiness)
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds or cumin powder
- 1/2 tsp baking soda
- 1/4 cup fresh cilantro, finely chopped
- 1 green chili, finely chopped (optional)
- Salt to taste
- Water (as needed to make a thick batter)
- Halal-friendly oil for frying (vegetable or sunflower oil works well)
Directions
- Prepare the batter: In a mixing bowl, combine 1 cup chickpea flour, 2 tbsp rice flour, 1 tsp red chili powder, ½ tsp turmeric, ½ tsp cumin seeds, ½ tsp baking soda, and salt to taste. Gradually add water while whisking until you get a thick, smooth batter (like pancake batter). Stir in chopped cilantro and green chili for extra flavor.
- Heat the oil: Pour enough halal-friendly oil into a deep pan to submerge the pakoras. Heat on medium flame. Test the oil by dropping a small bit of batter—if it sizzles and rises, the oil is ready.
- Coat the cheese: Dip halal-certified cheese cubes into the batter, ensuring they’re fully coated. Gently drop them into the hot oil, frying 3-4 at a time to avoid overcrowding.
- Fry to perfection: Fry on medium heat until golden brown and crispy, turning occasionally with a slotted spoon. Avoid high heat to prevent burning and ensure the cheese melts perfectly.
- Drain and serve: Remove pakoras and place them on paper towels to drain excess oil. Serve immediately with mint or tamarind chutney for the best taste!
