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Recipe Name: Makki Paneer Pakora  
Category: Indian Regional Sub Category: Rajasthani


Prep Time Cook Time Serves
25 mins 60 mins 10



Jeera powder   1/2 tsp
Coriander leaves chopped   2 tbsp
Oil for deep frying    
Bengal gram flour besan   6 tbsp
salt to taste    
Ginger chopped   2 tsp
Garlic chopped   2 tsp
Green chilli chopped   2
Milk   1 cup
Dry mango powder amchur   1 3/4 tsp
Onion chopped   1 No
Paneer   100 gms
Corn fresh (makki)   200 gm
Oil for deep frying    


  • Crush the corn in a blender.
  • Grate the cottage cheese.
  • Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink.
  • Mix in crushed corn and stir fry.
  • Mix in salt and mix.
  • Mix in milk and stir fry to get a creamy texture.
  • When the corn is cooked, transfer to a round dish and cool.
  • Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder and cut coriander leaves.
  • Adjust salt and mix well.
  • Mix in besan for binding and mix in a little milk if the mixture is too thick.
  • Make even sized balls with hand or tablespoon.
  • Heat up oil and deep fry the pakoras on medium heat up till golden brown.
  • Remove and keep on an absorbent paper to soak excess oil.
  • Serve hot.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   2 nos
Amount Per Serving
Calories 297 Calories from Fat 74
% Daily Value'
Total Fat  17.2 35
Saturated Fat  89.8 37.4
Trans Fat  0  
Cholesterol  0.5 0.2
Sodium  64 2
Total Carbohydrate  29 10
Dietary Fiber   4.2 12
Sugars   3.3  
Protein   6.9
Vitamin A   12.6   * Vitamin C   0
Calcium   49 * Iron   0
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs