Ingredients: • 100 gm. paneer or cottage cheese • 200 gm. corn fresh • 1/2 tsp. cumin powder • 2 tbsp. coriander leaves chopped • oil for deep frying • 6 tbsp gram flour / besan • salt to taste • 2 tsp ginger finely chopped • 2 tsp garlic finely chopped • 2 green chilli chopped • 1 cup milk • 1 3/4 tsp amchur (dry mango powder) • 1 onion chopped Method: • Crush the corn in a blender. • 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 milk and stir fry to get a creamy texture. • When the corn is cooked, transfer to a round dish and cool. • Grate the cottage cheese. • 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 and serve hot with green chutney and tomato sauce.
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