I wouldn’t deny that I am a Pasta-phile. Hence, for dinner, often times, I prepare Roasted Bell Pepper and Basil Pesto Pasta or Creamy Pasta with White Sauce for a variation. But, on my recent trip to Mumbai, I got a chance to taste Pasta Cheese Pakoda. And trust me, they were so yummy that I had to try them at home, so that even my family could taste them! Pasta Cheese Pakoda are made using any pasta, for flavours you can add capsicum, cheese, oregano, garlic and pepper and then fry this mix as fritters. Not only does the combination of pasta, veggies, cheese and herbs taste wonderful as it is but once you eat Pasta Cheese Pakoda you become its fan for the lifetime.
Ain’t going to spill more beans, why don’t you try its recipe:
Pasta Cheese Pakoda
- Penne Pasta – ½ cup
- Capsicum – ½ cup ( Chopped )
- Cheese – 3 tbsp ( Grated )
- Oregano – 2 tbsp
- Maida – 4 tbsp
- Corn flour – 4tbsp
- Rice flour - 2 tbsp
- Salt – As per your taste
- Garlic – 3-4 cloves
- Pepper Powder – 2 tbsp
- Onion – 1 cup ( Chopped )
- Oil – for deep frying
- Olive oil – 2 tbsp
- Water – For boiling the pasta
- Boil the water and once it comes to a boil, add salt in it.
- Add pasta and cook until it is done.
- Drain and keep aside.
- Take a pan.
- Add olive oil.
- Add garlic, onion and capsicum and cook for 2-3 minutes.
- Add oregano, pepper powder and salt to taste.
- Add cheese and cook for another minute.
- Remove the pan from heat and let the filling cool.
- Add maida, cornflour, rice flour, a pinch of salt and some oregano in a bowl.
- Add water and make a pakoda like batter.
- Let the batter rest for 5 minutes.
- Heat oil for deep frying in a kadhai.
- Cut the penne pasta into half and fill with the capsicum filling.
- Dip the pasta into the batter and deep fry until it’s golden brown.
- Serve hot with any dipping sauce.
This recipe is a part of WATeaTimeSnacks recipe contest in collaboration with Typhoo Tea.