In a mixer, take 1.5 tbsp of garlic (deskinned, whole), 1 tbsp of Kashmiri red chili powder, salt as per taste, and squeeze the juice of half a medium-sized lemon.

Make a smooth paste. Transfer it to a bowl and keep it aside.

Now, take 6 pieces of processed cheese cubes (at room temperature). Slit them from one corner of the cube till the middle to make a pocket as shown in the image below.

Now, fill the pocket of each cheese with the stuffing you have made earlier. Keep the bowl aside.

In the meantime, make the batter to fry the cheese pakoras. In a mixing bowl, take ¾ cup of gram flour (besan), ¼ cup of rice flour (chawal ka aata), ¼ tsp of carom seeds (ajwain), 1 tsp of fenugreek leaves (Kasuri Methi, dry, crushed), ½ tsp of red chili powder, and salt as per taste. First, mix these dry ingredients nicely.

Then gradually add water as required to make a batter of medium consistency. Check the consistency of the batter. There should not be any lumps in it and it should drop freely. Now, add a pinch of baking soda to the batter and mix it nicely as well. (Pro tip: Right consistency of the batter will prevent the cheese from melting and popping out while frying).

At this stage, take an adequate amount of cooking oil in a frying pan or kadai and heat it on a medium to hot flame. While the oil heats up, take one cheese cube and put it in the batter. Coat it nicely from all sides.

Put the coated cheese cubes in the hot oil one by one but not more than two at a time.

Flip and fry the pakoras. Remove them when they turn golden.

Similarly, fry all the other pakoras and keep them on a strainer for some time to drain the excess oil. (Pro tip: Using a tissue paper will also absorb excess oil quickly).

Your tasty and creamy cheese pakoras are ready. Serve them hot with tomato ketchup and enjoy.