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How to Make Ultimate Crispy Shallow-Fried Chenna Cheese Patt – vegetarian recipe
Stav Kogan

How to Make Ultimate Crispy Shallow-Fried Chenna Cheese Patties

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Servings: 4 servings
Calories: 415
Ingredients Method Nutrition

Ingredients
  

  • 14 oz (400g) fresh chenna cheese (pressed for 20–25 minutes from 10 cups / 80 oz / 2268 g / 2.5 liters milk)
  • 0.125 tsp (0.02 oz / 0.5g) freshly ground black pepper
  • 1 tsp (0.2 oz / 5g) salt
  • 0.25 cup (0.5 oz / 15g) fresh minced herbs like basil, summer savory, chervil, tarragon, coriander, or parsley (optional)
  • 1.5 tbsp (0.75 oz / 22g) ghee or sunflower oil
  • 1 tbsp (0.5 oz / 15g) fresh ginger root (scraped and finely shredded or minced)
  • 2 tsp (0.2 oz / 6g) cumin seeds
  • 0.25 tsp (0.05 oz / 1g) yellow asafetida powder (hing)
  • 0.5 to 0.66 cup (4 oz to 5.3 oz / 120g to 160g) cold water
  • 1 cup (3.5 oz / 100g) chickpea flour (sifted before measuring, spooned into a cup, and leveled)
  • 0.5 tsp (0.1 oz / 2.5g) salt
  • 0.33 tsp (0.05 oz / 1.5g) turmeric
  • 0.25 tsp (0.04 oz / 1g) cayenne pepper or paprika
  • 0.25 tsp (0.04 oz / 1g) baking powder
  • Ghee or vegetable oil for shallow frying
  • Master the Moisture: The secret to the perfect cheese patty is ensuring your chenna is drained just right. If it is too wet, the patties will not hold their shape and may burst in the hot oil. If it is too dry, they will crack while rolling. Press firmly with paper towels until the cheese feels slightly damp but entirely cohesive.
  • Nail the Batter Consistency: Your chickpea (besan) batter should mirror the texture of heavy cream. It needs to be thick enough to coat the cheese smoothly and protect it during frying, but not so thick that it creates a dense, doughy shell. Whisk vigorously to eliminate any lumps!
  • Monitor Your Oil Temperature: Keep a close eye on your heat. Maintain your frying oil between 345°F and 355°F (173°C to 180°C). If the oil is too cold, the chickpea batter will absorb excess grease and become soggy. If it is too hot, the outside will burn before the inner cheese gets properly heated.

Method
 

  1. Unwrap the warm chenna cheese and press it between several thicknesses of paper towels to extract excess moisture. Bray and knead the cheese on a clean work surface by spreading it out with the heel of your hand, a small bit at a time, until the texture is creamy and smooth.
  2. Knead in the 0. 125 tsp (0. 02 oz / 0. 5g) pepper, 1 tsp (0. 2 oz / 5g) salt, and the optional 0. 25 cup (0. 5 oz / 15g) herbs. This kneading process takes 2. 5 to 5 minutes depending on the texture of your cheese. Gather the cheese into a mass with a spatula, scraping up any odd bits on the work surface and your fingers. Wash and dry your hands, rub them with a thin film of oil, and divide the cheese into 12 equal portions.
  3. Roll them into smooth round balls, then flatten them into patties about 2. 5 inches (6. 5 cm) in diameter.
  4. To make the batter flavoring for your Bengali Chenna Tikka, heat the 1. 5 tbsp (0. 75 oz / 22g) of ghee or oil in a small saucepan over moderate heat.
  5. Add the ginger and cumin seeds, frying until the seasonings turn brown.
  6. Remove the pan from the heat and stir in the asafetida powder. Carefully pour 0. 5 cup (4 oz / 120g) of cold water into the hot seasonings and set aside to cool.
  7. Combine the 1 cup (3. 5 oz / 100g) chickpea flour, 0. 5 tsp (0. 1 oz / 2. 5g) salt, 0. 33 tsp (0. 05 oz / 1. 5g) turmeric, 0. 25 tsp (0. 04 oz / 1g) cayenne or paprika, and 0. 25 tsp (0. 04 oz / 1g) baking powder in a 1-quart (1-liter) mixing bowl.
  8. Once the seasoned water has cooled to room temperature, pour it into the flour mixture.
  9. Whisk vigorously using a hand beater or whisk until it forms a light batter with a consistency similar to heavy cream. If the batter is too thick, add the remaining water 1 tbsp (0. 5 oz / 15g) at a time (up to 0. 66 cup / 5. 3 oz / 160g total) until it thins to the desired consistency.
  10. Pour ghee or vegetable oil into a large frying pan to a depth of 0. 5 inch (1. 5 cm).
  11. Heat over moderate to moderately high heat until it reaches 345°–355°F (173°–180°C), ensuring it is hot but not smoking.
  12. Hold each patty by your fingertips, dip it into the batter, and hold it briefly over the bowl to let the excess drip off. Gently slip it into the hot oil.
  13. Fry only 4 or 5 patties at a time so they have ample room to cook without touching.
  14. Fry for 4 to 5 minutes per side until the batter is crisp and deeply golden brown.
  15. Remove the patties with a slotted spoon and drain them on paper towels.
  16. Continue with the remaining patties.
  17. Serve your perfectly crispy Bengali Chenna Tikka immediately, or keep them warm on paper towels in a preheated 250°F (120°C) oven for up to 30 minutes.
  18. Serve as a finger food with dipping sauces (like Sour Cream Parsley Sauce or Fresh Tomato Sauce), allowing 2 per person as a side dish or 3 as a main dish.
  19. Do Not Crowd the Pan: Only fry 4 to 5 patties at a time. Overcrowding the pan drops the temperature of the oil rapidly and can cause the delicate tikkas to stick together, which often leads to the batter tearing when you try to flip them.

Nutrition

Calories: 415kcalCarbohydrates: 12gProtein: 15gFat: 32g

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