Corn Paneer Pakoras

Time: 40 minutes


  • 1/2 tsp cumin powder
  • 2 tblsp coriander leaves chopped
  • oil for deep frying
  • 6 tblsp bengal gram flour besan
  • salt to taste
  • 2 tsp ginger chopped
  • 2 tsp garlic chopped
  • 2 green chilli chopped
  • 1 cup milk
  • 1 3/4 tsp dry mango powder amchur
  • 1 onion chopped
  • 100 gms cottage cheese (paneer)
  • 200 gm corn fresh (makki)


  • 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.