Recipe: cottage cheese pakoras | The Indian SCENE

Recipe: cottage cheese pakoras

A favorite recipe from cookbook author and grandmother Saranya Mandava.

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Saranya Mandava grew up in Guntur, Andhra Pradesh, India and immigrated to the United States in 1970. She has a B.A. in English and was a teacher in India prior to coming to the US, but her first love has always been cooking. She learned the art of Indian cuisine from her mother and grandmother starting from the age of 12 and has not looked back since. The author of 2 cookbooks for Indian cooking using ingredients and techniques available in the U.S., she continues to experiment with new recipes and enjoys entertaining and cooking for family and friends.

She is the mother to two girls — Sabala and Amulya — and grandmother to four grandchildren — Jairam, Milind, Ananya and Ariana. When not cooking and spending time with her family, she loves to travel. She and her husband, Vasudevarao, have journeyed to the far corners of the world.

1 carton (16oz) low fat cottage cheese
1/2 carton all-purpose flour
1/4 carton self-rising flour
1/4 carton rice flour
1 medium onion diced
2 green chillies chopped
1/3 teaspoons salt
Oil for deep frying
Mix all the flours and salt together.
Add all other ingredients to the bowl
Add two or three tablespoons of water, enough to form a thick batter, and mix thoroughly.
In hot oil, fry spoon-sized portions of batter until golden brown.
Serve plain or with ketchup.
(Sometimes the residue from the cheese appears in the oil around the pan while frying, just remove it with a spatula.)
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