Friday, 24 August 2012

Makki Paneer Pakoda

Makki Paneer Pakoda


200 grams corn kernels
1 cup milk
100 grams paneer (cottage cheese)
6 tbsp besan (gram flour)
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chili paste
1/2 tsp dry mango powder
1 tsp coriander powder
1/2 tsp cumin powder
2 tbsp fresh coriander leaves chopped
Oil to deep fry
Salt to taste


1. Cook the fresh corn in milk. Cool & coarsely grind.

2. Grate the paneer (cottage cheese).

3. Mix all the ingredients except oil to make a thick mixture
    of dropping consistency. 

4. Make even sized balls with hand or tablespoon.

5. Heat oil & deep fry the pakodas on medium heat till golden brown. 

6. Drain & keep on an absorbent paper to soak the excess oil. 

7. Serve hot with green chutney/sauce. 


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