Makai Paneer Pakora is a deep fried fritters made with corn and paneer. When you look up for some fried fritters along with a hot cup of chai or coffee, try out this pakora made with some freshly grated paneer, mashed corn, green chili, chickpea flour and some spices that come together to make these fritters absolutely appetizing.
They serve as great finger food or party appetizer with some mint chutney or sweet dates chutney on the side. Balancing the spice level by controlling the amount of green chillies added they will be a wonderful after school snack that kids will love too.
- 1 heaped cup sweet corn
- 100 grams grated paneer
- 1/4 cup finely chopped onions
- 2 tablespoon chopped coriander leaves
- 10 curry leaves, finely chopped
- 1/4 cup chickpea flour / besan
- Salt as needed
- Oil enough to deep fry
To grind to paste:
- 1 teaspoon fennel seeds
- 2 large green chili
- 1/2 inch ginger
- To start making Makai Paneer Pakora, In a small mixer jar grind fennel seeds, green chili and ginger without adding any water to fine paste and keep aside.
- Add the corn to food processor and grind to coarse paste without adding any water.
- By the side, heat enough oil in a kadai to deep fry pakoras.
- In a medium bowl, add ground corn, prepared chill paste, grated panner, chopped onions, coriander leaves, curry leaves, chickpea flour along with needed salt and mix well to combine. If the batter is too crumbled and dry then sprinkle water if needed and bring it to pakora batter consistency.
- Once the oil is hot, make small blobs of prepared batter and add to oil. Fry them until golden and remove to a paper towel. Repeat the process until batter is done.
- Serve pakoras with chutney on the side and enjoy with a cup of coffee or tea.