How to make Baby Corn Paneer Ke Pakode - Marinated babycorns coated with spicy paneer mixture and batter fried.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Babycorns (बेबी कॉर्न), Paneer (cottage cheese) (पनीर)

Cuisine : Fusion

Course : Snacks and Starters

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Baby Corn Paneer Ke Pakode Recipe Card

Baby Corn Paneer Ke Pakode

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Baby Corn Paneer Ke Pakode checkout Babycorn Salt And Pepper, Babycorn Fritters, Crispy Corn Fritters. You can also find more Snacks and Starters recipes like Falafel Burger, Chicken Garlic Bites, Bombay Sandwich, Masala Khichia Papad.

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Baby Corn Paneer Ke Pakode Recipe

  • Babycorns boiled 10-12

  • Paneer (cottage cheese) grated 200 grams

  • Red chilli powder 1/4 teaspoon

  • Amchur powder 1 1/2 teaspoons

  • Salt to taste

  • Ginger finely chopped 1 inch piece

  • Green chilli finely chopped 1

  • Oil 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 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.

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.