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.