baby corn paneer ke pakode

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Old 18-Dec-2014
Parleen Kaur
baby corn paneer ke pakode

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


Step 1
Place babycorns in a bowl. Add 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.
Step 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.
Step 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.
Step 4
Arrange a cabbage leaf, cherry tomatoes and mint
leaves on a serving plate. Transfer the pakodas on the
plate and serve hot.
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