Makai Paneer Pakoda
by kams_

Get ready to bite into the taste, crispy and healthy makai paneer pakoda. The makai or corn paste is mixed with paneer and spice powders to prepare this makai paneer pakoda or fritters.

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Makai Paneer Pakoda recipe - How to make Makai Paneer Pakoda

200 gms sweet corn kernels (makai ke dane)
100 gms grated paneer (cottage cheese)
oil for deep frying
2 tsp chopped ginger (adrak)
2 tsp chopped garlic (lehsun)
salt to taste
1 cup milk
1 onion , chopped
2 green chillies , chopped
1/2 tsp cumin seeds (jeera) powder
1 3/4 tsp dried mango powder (amchur)
2 tbsp chopped coriander (dhania) leaves
6 tbsp besan (bengal gram flour)
oil for deep frying

Method

Blend the corn coarsely in a mixer and keep aside.
Heat oil in a pan, add the ginger and garlic and saute till they turn golden brown.
Add the crushed corn and saute for 2 minutes.
Add the salt and mix well and cook for 20 seconds.
Add milk and cook till the mixture becomes creamy.
Transfer to a bowl and cool and add the paneer, onion, green chillies, cumin seeds powder, amchur powder and coriander leaves and mix well.
Add besan and a little milk if the mixture is too thick.
Divide the mixture into equal small balls.
Heat oil in a kadhai and deep fry the pakodas on till they turn golden brown and crisp.
Drain on an absorbent paper and serve hot.