Ingredients
Corn kernels (sweet corns) 200 grams
Milk 1 cup
Cottage cheese (paneer) 100 grams
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Green chilli paste 2 teaspoons
Dry mango powder (amchur) 1 3/4 teaspoons
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Gram flour (besan) 6 tablespoons
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons
Oil to deep fry
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 pudina chutney.
Corn kernels (sweet corns) 200 grams
Milk 1 cup
Cottage cheese (paneer) 100 grams
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Green chilli paste 2 teaspoons
Dry mango powder (amchur) 1 3/4 teaspoons
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Gram flour (besan) 6 tablespoons
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons
Oil to deep fry
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 pudina chutney.
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