SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/air-fried-halloumi-pakoras-with-tamarind-date-chutney
Printed July 28, 2026
Printed July 28, 2026
Air Fryer Alchemist
Air-Fried Halloumi Pakoras with Tamarind-Date Chutney
A collision of Cypriot squeaky cheese and Indian spiced fritters, made guilt-free in the air fryer. The halloumi stays molten inside while the chickpea batter crisps to golden perfection.
Ingredients
- 8 oz halloumi cheese, cut into 1-inch cubes
- 1 cup chickpea flour (besan)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon ajwain (carom seeds)
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 3/4 cup cold sparkling water
- Cooking spray
- 1/2 cup tamarind-date chutney, for serving
- Fresh cilantro leaves, for garnish
Preparation
What happens when Cyprus meets Mumbai in an air fryer basket? Pure magic. The halloumi—that uniquely squeaky, salty cheese—refuses to melt completely, creating pockets of warm, stretchy cheese inside a crispy, spiced shell.
Making the Batter:
- In a mixing bowl, combine chickpea flour, turmeric, cumin seeds, ajwain, baking powder, and cayenne pepper.
- Gradually whisk in the cold sparkling water until you have a smooth batter with the consistency of pancake batter. The carbonation helps create extra crispness. Let rest for 10 minutes.
The Frying Process:
- Preheat your air fryer to 375°F for 5 minutes.
- Pat the halloumi cubes completely dry (crucial step—moisture is the enemy of crisp).
- Dip each cube into the batter, letting excess drip off, then place in the air fryer basket. Leave space between each pakora.
- Lightly spray the tops with cooking spray.
- Air fry for 12-14 minutes, flipping halfway through and spraying again. They're done when deep golden and crispy.
- Serve immediately with tamarind-date chutney and fresh cilantro. The contrast between hot, salty cheese and sweet-sour chutney is transcendent.
Pro tip: Don't skip the ajwain seeds—their thyme-like flavor cuts through the richness perfectly.
