Makki Paneer Pakora Recipe


Cumin powder – ½ tsp
Coriander leaves – 2 tbsp, chopped
Oil – as per required
Besan (Bengal gram flour) – 6 tbsp
Salt – as per taste
Ginger – 2 tsp, chopped
Garlic – 2 tsp, chopped
Green chili – 2 nos, chopped
Milk – 1 cup
Dry mango powder – 13/4 tsp
Onions – 1 nos, chopped
Cottage cheese (paneer) – 100 Gms
Corn fresh (makki) – 200 Gms

Method Of Preparation
1)Take the corn, and grind it in a blender
2)Take the cottage cheese and grate it
3)Take a pan, heat oil in it and put it ginger and garlic. Keep frying till it turns pink in color.
4)Add crushed corn and keep stirring it.
5)Add salt and mix
6)Put the milk and keep stirring it till it becomes creamy.
7)Once the corn appears cooked, put it to a round base dish .Cool it.
8)Mix in Onions, chilies, paneer, Aamchur powder, cumin powder and coriander leaves.
9)Add salt to taste and keep mixing it.
10)Put the Besan in it for binding and if required add some milk to get the creamy structure back.
11)Make small balls of the mixture.
12)Take a pan, heat the oil and put the pakoras in it. Fry it on medium flame, till it is golden brown in color.
13)Once done, remove it and put it on tissue/ newspaper so that the extra oil can be soaked up.
14)Serve it hot.


Makki Korma Recipe


1 cup corn
2 tablespoon oil
2 finely chopped medium onions
2 finely chopped small tomatoes
3-4 black cardamoms
1 teaspoon red chilli powder
1 cup beaten curd
1/4 teaspoon turmeric powder
1/4 teaspoon sugar
2 green chillies – deseeded and chopped
Salt to taste

How to make Makki Korma

  • Microwave the corn for 4 minutes and stand for 2 minutes.
  • Now saute the onions tomatoes in a frying pan, using all the oil.
  • Add all the dry ingredients and cook for another minute.
  • Add the beaten curd, put it in a glass bowl and microwave it for 2 minutes before serving.


Makki Paneer Pakora Recipe


Ginger (chopped):-  2 tsp

Mango powder:-   1 ¾ tsp

Gram flour (Besan)    :-  6 tbsp

Paneer/ Cottage cheese  :-  100 g

Coriander leaves (finely chopped) :-2 tbsp

Fresh corn   :-  200 g

Cumin powder :-  ½ tsp

Onion (chopped)  :- 1 No.

Salt    :-  to taste

Garlic (chopped)  :- 2 tsp

Milk   :-   1 cup

Green chilli (chopped)  :-   2 Nos.

Oil :-  to deep fry

Method Of Preparation:

  1. In a blender crush corn.
  2. Grate cottage cheese and keep aside.
  3. Add some oil to a pan. When hot add garlic and ginger and cook al ittle.
  4. Add in the corn and sauté a little.
  5. Add salt. Mix well.
  6. Add the milk and mix well. The texture of the mixture will be creamy.
  7. Once the corn is done, pour it in a dish and leave to cool.
  8. Then add in green chillies, mango powder, onion, paneer, coriander leaves and cumin powder.
  9. Mix after adding salt.
  10. Add the besan and mix well. If you find the mixture thick, add some milk.
  11. Make small portions using a table spoon or hand.
  12. Deep fry these pakoras till they are golden brown on medium heat.
  13. Remove them and drain the excess oil on a paper.
  14. Serve hot.


Makki Paneer Pakora Recipe


1/2 tsp cumin powder
2 tblsp coriander leaves chopped
oil for deep frying
6 tblsp bengal gram flour besan
salt to taste
2 tsp ginger chopped
2 tsp garlic chopped
2 green chilli chopped
1 cup milk
1 3/4 tsp dry mango powder amchur
1 onion chopped
100 gms cottage cheese (paneer)
200 gm corn fresh (makki)
How to make makki paneer pakora :
  • 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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