How to make Paneer And Corn Potlis -

Roasted corn kernels and paneer form the stuffing of these deep fried maida potlis.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida) (मैदा), Carom seeds (ajwain) optional

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Paneer And Corn Potlis checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Parmesan Cheese Tikka Not the Everyday Bruschetta Grilled Malai Prawns Wrap Soya Falafel

Paneer And Corn Potlis

Paneer And Corn Potlis Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Paneer And Corn Potlis Recipe

  • Refined flour (maida) 1 cup

  • Carom seeds (ajwain) optional 1/2 teaspoon

  • Pure ghee 5 teaspoons

  • Salt to taste

  • Oil to deep fry


  • Corn corb 1

  • Chenna 1 cup

  • Coriander seeds 1 tablespoon

  • Pomegranate seeds (anardana) 1 teaspoon

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger chopped 1 inch

  • Green chillies chopped 3-4

  • Red chilli powder 1 teaspoon

  • Dry mango powder (amchur) 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Take a deep vessel with sand and place it over heat. Once the sand is hot put the whole corn on the cob in it with the peel on and allow to cook for 45 minutes. Once this is done, peel and remove the kernels and set aside.

Step 2

To make the dough place the refined flour in a bowl. Add ghee and salt and mix. Add ¼ cup water, little by little, and knead into a stiff dough. Cover with a damp cloth and set aside to rest for 10 to 15 minutes.

Step 3

Place a non stick small pan on medium heat. Let it heat for 2 minutes, then add the coriander seeds and pomegranate seeds and dry roast them for 1 minute or till fragrant. Set aside to cool and then transfer them into a mortar. Pound them with a pestle to a coarse powder.

Step 4

To make the filling, place a non stick shallow pan on medium heat and pour in 2 tablespoons of oil. Add the cumin seeds. When they turn a light brown, add the ginger and chillies. Stir well; add red chilli powder, dried mango powder, garam masala powder and salt. Stir well to mix.

Step 5

Reduce heat to low, add the corn kernels and chenna and cook for 5 minutes. Add the coriander leaves and mix well. Take the pan off the stove top and set aside to cool. Divide the cooled filling into 16 portions.

Step 6

Divide the dough into 8 equal portions and shape them into balls. Roll out each ball into a disc of 3 inch diameter. Place a portion of the filling in the centre. Apply a little water on the areas a little away from the edges closer to the filling, collect the edges together in neat pleats and pinch the dough just above the filling to seal. Let the edges remain loose to give it a shape of a money bag. This is called a potli.

Step 7

Heat sufficient oil in a kadai. Reduce heat to medium and gently slide in the potlis, two at time into the hot oil. Deep-fry the potlis for 7 minutes or till they are crisp and golden brown. While they are frying, gently agitate hot oil over the potlis with a slotted spoon.

Step 8

When done drain with the slotted spoon and place on an absorbent paper so that excess oil can be absorbed. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.