In the wonderful world of Indian cuisine, few dishes captivate the senses quite like Pakora Aloo Makki. This delightful dish is rooted in the culinary traditions of the Indian subcontinent. Basically, it combines the goodness of paneer with the subtle sweetness of corn, enveloped in a crisp, golden-brown coating. Perfectly spiced and wonderfully textured, Pakora Aloo Makki is a testament to the simplicity yet ingenuity of Indian cooking.
At the heart of this wonderful dish lies a beautiful blend of ingredients. Paneer is mingled with fresh corn kernels, infusing the dish with a hint of sweetness. These are then adorned with a mix of aromatic spices, including cumin, coriander, turmeric and chili powder. The combination creates depth and complexity to every bite. Bound together with a light batter made from chickpea flour (besan) and water, the mixture is transformed into small fritters. Each one ready to be fried to perfection.
The magic of Pakora Aloo Makki extends beyond its preparation; it is often enjoyed as a beloved snack or appetizer. It’s easy to understand being cherished for its irresistible crunch and bold flavours. Whether served piping hot straight from the frying pan or accompanied by tangy chutneys such as mint or tamarind. These delectable fritters never fail to tantalize the taste buds and make you want more.
Pairing possibilities for Pakora Aloo Makki are as diverse as they are delightful. For a traditional touch, consider serving these golden nuggets alongside a cooling dip. This is yoghurt with a sprinkle of chaat masala for an extra burst of flavour which compliments the nuggets. Alternatively, elevate your dining experience by complementing Pakora Aloo Makki with a zesty mango salsa. Another simple dish full of the vibrant flavours of ripe mangoes, diced onions, cilantro, and a hint of lime juice.
For a heartier meal, Pakora Aloo Makki can be served with fluffy basmati rice and/or warm, pillowy naan bread. The contrast of textures and flavours creates a symphony of taste that is sure to leave a lasting impression.
In essence, it embodies the essence of Indian cuisine – a celebration of spices, textures, and regional flavours. This dish can be enjoyed as a snack, appetizer or side dish of a larger feast. These golden fritters never fail to evoke feelings of warmth and satisfaction. Naturally making them a cherished staple in households across the Indian subcontinent and beyond.
When everybody else is doing the same boring nibbles why not stand out from the crowd.
Pakora Aloo Makki
Alovely fried fritter which can be served everywhere.
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Add to CollectionServings: 2 Portions
Calories: 286kcal
Ingredients
- 100 g Paneer
- 1 tsp fennel seeds
- 2 large green chillies
- ½ thumb ginger
- 8 fresh curry leaves chop finely
- ¼ cup white onion finely chop
- ¼ cup chickpeas ground
- 1 cup sweetcorn mash
- 2 tbsp coriander cilantro
- Salt
- Oil for frying
Instructions
- Add the ginger, green chillies and fennel seeds to a mortar and grind into a paste using the pestle. Do not add any fluid as the paste should be thick.2 large green chillies, ½ thumb ginger, 1 tsp fennel seeds
- Add the sweetcorn to a food processor or hand mixer and blend into a coarse paste.1 cup sweetcorn
- Add the sweetcorn mix and the ginger, chilli and fennel seeds mix. Add the paneer, coriander (cilantro) leaves curry leaves, ground chickpea and finely chopped onions to a large mixing bowl.100 g Paneer, 8 fresh curry leaves, ¼ cup chickpeas, 2 tbsp coriander, ¼ cup white onion
- Add a good pinch of salt and mix thoroughly.Salt
- Add enough oil to enable the pakora to fry without it touching the bottom of the pan.Oil
- The pakora mixture should be dry enough to hold together. If it is too dry, add a little water and mix.
- It should be a thick batter consistency.
- When the oil is hot enough, scoop a spoonful of the mixture from the bowl and carefully add it to the oil. Cook the pakoras in batches.
- They will quickly turn a golden brown and when they do, remove using a slotted spoon and place on kitchen paper to drain.
- Repeat frying until all of the mixture is cooked.
- Serve with chutneys as a side dish or starter.
Nutrition
Calories: 286kcal | Carbohydrates: 30g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 170mg | Potassium: 364mg | Fiber: 6g | Sugar: 7g | Vitamin A: 629IU | Vitamin C: 183mg | Calcium: 327mg | Iron: 2mg
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