| Recipe Name: Makki Paneer Pakora |
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| Category: Indian Regional |
Sub Category: Rajasthani |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
60 mins |
10 |
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Ingredients: |
| Jeera powder |
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1/2 tsp |
| Coriander leaves chopped |
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2 tbsp |
| Oil for deep frying |
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| Bengal gram flour besan |
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6 tbsp |
| salt to taste |
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| Ginger chopped |
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2 tsp |
| Garlic chopped |
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2 tsp |
| Green chilli chopped |
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2 |
| Milk |
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1 cup |
| Dry mango powder amchur |
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1 3/4 tsp |
| Onion chopped |
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1 No |
| Paneer |
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100 gms |
| Corn fresh (makki) |
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200 gm |
| Oil for deep frying |
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Method: |
- 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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Tags:
besan, gram flour, milk, paneer, corn, makki, fried, snackMakki Paneer Pakora, fry ,
mix , stir , cut , mix , oil , corn , powder , chopped
2 , deep ,
heat , blender , leaves , salt , milk , binding , besan , amchur , coriander ,
adjust |
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