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Baby Corn Paneer Ke Pakode

Marinated babycorns coated with spicy paneer mixture and batter fried. This recipe is from FoodFood TV channel

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Baby Corn Paneer Ke Pakode
Main Ingredients Babycorns, Paneer (cottage cheese)
Cuisine Fusion
Course Snacks and Starters
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Baby Corn Paneer Ke Pakode

  • 10-12 Babycorns boiled
  • 200 grams Paneer (cottage cheese) grated
  • 1/4 teaspoon Red chilli powder
  • 1 1/2 teaspoons Amchur powder
  • to taste Salt
  • 1 inch piece Ginger finely chopped
  • 1 Green chilli finely chopped
  • to deep fry Oil
  • 1/2 cup Gram flour (besan)
  • 2 tablespoons Refined flour (maida)
  • 1/4 teaspoon Carom seeds (ajwain)
  • a pinch Soda bicarbonate
  • 1/4 teaspoon Chaat masala

Method

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  1. Place babycorns in a bowl. Add ¼ 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.
  2. Heat sufficient oil in a Nirlep non stick kadai. Mix together besan, maida, ajwain, a pinch of red chilli powder, salt, soda bi carbonate in a bowl, add sufficient Bisleri water and whisk into a batter.
  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.
  4. Arrange a cabbage leaf, cherry tomatoes and mint leaves on a serving plate. Transfer the pakodas on the plate and serve hot.

Nutrition Info

Calories 1265
Carbohydrates 89.4
Protein 55.6
Fat 76
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