Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet corn (mashed) | 1 1/4 cup |
| Cottage cheese (paneer, crumbled) | 100 grams |
| Onion (finely chopped) | 1/4 cup |
| Green coriander (finely chopped) | 2 teaspoons |
| Curry leaves (finely chopped) | 10 leaves |
| Gram flour (besan) | 1/4 cup |
| Salt | To taste |
| Oil | For deep frying |
| Fennel seeds | 1 teaspoon |
| Green chilies | 2, chopped |
| Ginger (finely chopped) | 1/2 inch |
Instructions:
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Prepare the Spice Mix: Start by adding fennel seeds, green chilies, and ginger into a mixer grinder. Grind them together into a smooth paste and set it aside for later use.
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Prepare the Corn Paste: Add the sweet corn into the grinder and blend it to a smooth paste. Set it aside as well.
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Make the Pakora Mixture: In a large mixing bowl, combine the corn paste, the ground spice mix, crumbled paneer, chopped onion, green coriander, chopped curry leaves, and salt. Mix everything thoroughly until it forms a uniform dough-like mixture. If the mixture feels too dry, add a little water and mix again.
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Fry the Pakoras: Heat oil in a deep frying pan. Once the oil is hot, take small portions of the pakora mixture and shape them into small balls or fritters. Gently drop them into the hot oil. Fry them until they turn golden and crispy on all sides. Once done, remove the pakoras from the oil and place them on a kitchen towel to absorb any excess oil.
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Serve: Repeat the process with the remaining mixture to make more pakoras. Serve the hot, crispy Makki Paneer Pakoras with green chutney and sweet tamarind chutney for a delicious snack!
Enjoy this flavorful and crispy Indian snack, perfect for a tea-time treat or as a party appetizer!