Baby Corn Paneer Ke Pakode

Ingredients list for Baby Corn Paneer Ke Pakode

• 10-12 Babycorns boiled
• 200 grams Paneer (cottage cheese) grated
• 1/4 teaspoon Red chilli powder
• 1 1/2 teaspoons Amchur powder
• to taste Salt
• 1 inch piece Ginger finely chopped
• 1 Green chilli finely chopped
• to deep fry Oil
• 1/2 cup Gram flour (besan)
• 2 tablespoons Refined flour (maida)
• 1/4 teaspoon Carom seeds (ajwain)
• a pinch Soda bicarbonate
• 1/4 teaspoon Chaat masala

Method

1. Place babycorns in a bowl. Add ¼ tsp red chilli powder, 1 tsp amchur, salt and toss lightly. In another bowl, mix together paneer, ginger, green chilli, remaining amchur, salt and mix well.
2. Heat sufficient oil in a Nirlep non stick kadai. Mix together besan, maida, ajwain, a pinch of red chilli powder, salt, soda bi carbonate in a bowl, add sufficient Bisleri water and whisk into a batter.
3. Coat the babycorns with the paneer mixture and then dip them in the besan mixture. Deep-fry the pakodas in the hot oil till golden. Drain on absorbent paper and sprinkle chaat masala.
4. Arrange a cabbage leaf, cherry tomatoes and mint leaves on a serving plate. Transfer the pakodas on the plate and serve hot.

Nutrition Info