Makki Paneer Pakora Recipe

• 1/2 tsp Cumin Powder
• 2 tbsp Coriander Leaves (chopped)
• Oil (for deep frying)
• 6 tbsp Besan
• Salt (to taste)
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 2 green Chili (chopped)
• 1 cup Milk
• 1 3/4 tsp Dry Mango Powder (Amchoor)
• 1 Onion (chopped)
• 100 gm Cottage Cheese
• 200 gm fresh Corn (Makki)

• Crush the corn in a blender and grate cottage cheese.
• Heat oil in a pan. Add in ginger and garlic and fry for 3-4 minutes.
• Stir in crushed corn and fry. Add salt and mix.
• Add milk, and heat till you get a creamy mixture.
• After the corn is cooked, transfer to a dish and cool.
• Add in grated cheese, onion, green chilies, cumin powder, dry mango powder and coriander leaves. Add more salt and mix the ingredients well.
• Add in besan for binding. You can mix a little more milk if the mixture is too thick.
• Using your hands, make equal sized balls. Heat oil and deep fry them to make pakoras. Fry till pakoras are golden brown in color.
• Remove them from oil and soak excess oil using an absorbent paper.