Ingredients


  • 1 tsp cumin powder
  • 3-4 tblsp coriander leaves chopped
  • Oil to fry
  • 6-8 tblspbengal gram flour besan
  • salt to taste
  • 11/2 tsp ginger chopped
  • 11/2 tsp garlic chopped
  • 3 green chilli chopped
  • 1 cup milk
  • 1 1/2tsp dry mango powder amchur
  • 2 onions chopped
  • 100 gms cottage cheese (paneer)
  • 200 gm fresh corn (makki)

Preparation


  • Crush fresh corn in a blender and keep aside in a bowl.
  • Grate cottage cheese in another bowl.
  • Heat up oil in a pan and add chopped ginger and garlic. Stir fry until they turn a little brown.
  • Now to the pan add crushed corn and salt, cook for a while.
  • Mix in milk and stir fry to get a creamy texture.
  • When the corn is cooked, transfer to a round dish and let it cool.
  • To grated paneer, add chopped onions, chopped green chillies, cumin powder, amchur powder and chopped coriander leaves.
  • Now in a large bowl mixcrushed corn mixture and paneer mixture. Also mix in besan for binding and mix in a little milk if the mixture is too thick, also add salt according to taste. To the besan
  • Prepare even sized balls. Heat up oil and deep fry the pakoras on medium heat up till golden brown.
  • With the help of an absorbent paper to soak excess oil.
  • Serve hot with ketchup or with green coriander chutney.
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