Recipes
Makkai Paneer Pakodas
Ingredients
1/2 Tsp cumin powder
2 Tbsp coriander (dhania) leaves chopped
oil for deep frying
6 Tbsp bengal gram flour (besan)
salt to taste
2 Tsp ginger chopped
2 Tsp garlic chopped
2 green chilli chopped
1 Cup milk
1 3/4 Tsp dry mango powder (amchur)
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)
Method of preparation
Step 1: Crush the corn in a blender.
Step 2: Grate the cottage cheese.
Step 3: Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
Step 4: Mix in crushed corn and stir fry.
Step 5: Mix in salt and mix.
Step 6: Mix in milk and stir fry to get a creamy texture.
Step 7: When the corn is cooked, transfer to a round dish and cool.
Step 8: Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander (dhania) leaves.
Step 9: Adjust salt and mix well.
Step 10: Mix in besan for binding and mix in a little milk if the mixture is too thick.
Step 11: Make even sized balls with hand or tablespoon.
Step 12: Heat up oil and deep fry the pakoras on medium heat up till golden brown.
Step 13: Remove and keep on an absorbent paper to soak excess oil.

