• 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
  • 200 gm corn fresh


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.

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