INGREDIENTS

300 gm mozzarella

1/2 cup chickpeas flour

1 cup sunflower oil

1/2 cup all purpose flour

1/2 cup crushed breadcrumbs

Method

Cut the cheese into 1/2-1 inch sticks and keep aside.

Mix the maida and besan flour in a bowl. Add enough water and mix to a thick batter.

Spread the breadcrumbs on a plate. Dip the cheese sticks in the batter and roll them in the breadcrumbs.

Place them on a parchment paper and keep it in the fridge for 2 to 3 hours or overnight.

This is to ensure the cheese does not melt while frying and it has a crispy coating.

Heat oil in a deep frying pan. Fry the mozzarella sticks until light golden brown.

Remove and drain excess oil. Serve with a dipping sauce of choice.