Baby Corn Paneer Pakoda

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Ingredients 20150221_165451

  1. Baby corns boiled 10-12
  2. Paneer (cottage cheese) grated 200 gram
  3. Red chilli powder 1/4 teaspoon
  4. Amchur powder 1 1/2 teaspoons
  5. Salt to taste
  6. Ginger finely chopped 1 inch piece
  7. Green chilli finely chopped 1
  8. Oil to deep fry
  9. Gram flour (besan) 1/2 cup
  10. Refined flour (maida) 2 tablespoons
  11. Carom seeds (ajwain) 1/4 teaspoon
  12. Soda bicarbonate a pinch
  13. Chaat masala 1/4 teaspoon


Step 1
Place babycorns in a bowl. Add ¬ľ tsp red chilli powder, 1 tsp amchur, salt and toss lightly. In another bowl, mix together paneer, ginger, green chilli, remaining amchur, salt and mix well.
Step 2
Heat sufficient oil in a non stick kadai. Mix together besan, maida, ajwain, a pinch of red chilli powder, salt, soda bi carbonate in a bowl, add sufficient water and whisk into a batter.
Step 3
Coat the babycorns with the paneer mixture and then dip them in the besan mixture. Deep-fry the pakodas in the hot oil till golden. Drain on absorbent paper and sprinkle chaat masala.
Step 4
Arrange a cabbage leaf, cherry tomatoes and mint leaves on a serving plate. Transfer the pakodas on the plate and serve hot

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