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| Main Ingredients | Corn Kernels, Cottage Cheese |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 26-30 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Makki Paneer Pakora
- 200 grams Corn Kernels
- 1 cup Cottage Cheese
- 100 grams Paneer (cottage cheese)
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 2 teaspoons Green chilli paste
- 1 3/4 teaspoons Dry mango powder (amchur)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 6 tablespoons Gram flour (besan)
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopped
- to deep fry Oil
Method
- Cook the fresh corn in milk. Cool and coarsely grind. Grate the cottage cheese. Mix all the ingredients except oil to make a thick mixture of dropping consistency.
- Make even sized balls with hand or tablespoon. Heat oil and deep fry the pakoras on medium heat till golden brown. Drain and keep on an absorbent paper to soak the excess oil. Serve hot with tomato or green chutney.
Nutrition Info
| Calories | 1166 |
| Carbohydrates | 86.9 |
| Protein | 44 |
| Fat | 71.6 |
| Other Fiber | Niacin- 2.4mg |
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