Recipes

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.

 

 

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