| Recipe Name:
Makki paneer pakora |
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| Category:
Indian Regional |
Sub Category:
Rajasthani |
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| Prep Time |
Cook Time |
Serves |
| 25 mins |
60 mins |
10 |
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Ingredients: |
| Jeera powder |
|
1/2 tsp |
| Coriander leaves chopped |
|
2 tbsp |
| Oil for deep frying |
|
|
| Bengal gram flour besan |
|
6 tbsp |
| salt to taste |
|
|
| Ginger chopped |
|
2 tsp |
| Garlic chopped |
|
2 tsp |
| Green chilli chopped |
|
2 |
| Milk |
|
1 cup |
| Dry mango powder amchur |
|
1 3/4 tsp |
| Onion chopped |
|
1 No |
| Paneer |
|
100 gms |
| Corn fresh (makki) |
|
200 gm |
| Oil for deep frying |
|
|
|
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Method: |
- 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.
- Serve hot.
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| Nutrition Facts |
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| Serving Size
2 nos |
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| Amount Per Serving |
| Calories
297 |
Calories from Fat
74 |
|
|
| % Daily Value' |
| Total Fat
17.2 |
35 |
| Saturated Fat
89.8 |
37.4 |
| Trans Fat
0 |
|
| Cholesterol
0.5 |
0.2 |
| Sodium
64 |
2 |
| Total Carbohydrate
29 |
10 |
| Dietary Fiber
4.2 |
12 |
| Sugars
3.3 |
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| Protein
6.9 |
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| Vitamin A
12.6 |
* |
Vitamin C
0 |
| Calcium
49 |
* |
Iron
0 |
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| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs |
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