Put the mozzarella cheese in the freezer while we make the batter. Heat oil in a deep frying pan.

Mix the besan, rice flour, salt, caynne, asafetida, ajwain and baking powder. Add the water, a little by little, and mix well with a whisk till you get to a pancake batter consistency.

Once the oil is hot enough – you can test this by dropping just a little bit of the batter into the oil, if it rises up immediately, the oil is hot enough.

Bring the mozzarella string cheese out of the freezer and cut each stick in half. Dip each half into the batter and drop carefully into the hot oil. Do not crowd the pan, or else the pakoras will stick to each other. Flip them over in about half a minute of so to cook on the other side and then drain them onto a plate covered with paper towels. Repeat till all the cheese sticks are done.

Serve hot with ketchup or your favorite dipping sauce to dip in.