Dal corn paneer pakoda or mixed lentils, cottage cheese and sweet corn fritters.
Rain makes everything beautiful. Don’t you like pitter patter sound of rain and cold breeze of this season? I know you also love this season with more greenery. In Bengali we call it bristi bheja din.
And we need some delicious fried foods like fluffy hot kachori, pakoda chop, cutlets and different types of fry with steaming hot drinks in monsoon, right? So here is an easy to make delicious crispy crunchy pakoda or fritter made with three types of dal or lentil, sweet corn, paneer or cottage cheese, onion, green chilli and some spices. You can add 1 – 2 eggs in the batter if you want. I have wanted to add some finely chopped cilantro or coriander leaves and one egg. But both was not in my pantry when I was making it and it was raining heavily so made it whatever I had. And everyone loved the taste. So no need of eggs and cilantro 😊
Enjoy the rain and this pakoda with a cup of tea or coffee or any hot drink of your choice. Photo credit my daughter Suchismita.
This week’s our 203 #Foodiemonday bloghop theme is #RimJhimBarse. Have you heard the beautiful song Rim jhim barse paani? This week very talented Preethi Prasad who blog at Preethi cuisine suggested the theme.
Visit her blog for many authentic and innovative recipes.
This week we all the members of bloghop sharing monsoon special recipes.
You may like some more fried recipes on this blog.
10. Mix veg cutlets
Serve the fritters with any sauce or chutney or dip. You can get some chutney and dip recipes here.
I have used moong dal or yellow lentil, masoor dal or red lentil and chana dal or Bengal gram in these fritters. And sweet corn and cottage cheese or paneer made these fritters more delicious. Little rice flour made the pakoda crispy. So enjoy the fritters with all the goodness of lentil, cottage cheese and sweet corn.
Moong dal or yellow lentil – 1/3 cup
Masoor dal or red lentil – 1/3 cup
Chana dal or Bengal gram – 1/3 cup
Sweet corn – 1/2 cup, boiled
Paneer or cottage cheese – 1/2 cup, grated or mashed
Rice flour – 4 tablespoon
Salt to taste
Green chilli – 2 – 3, finely chopped
Ginger – 1/2 inch piece
Onion – 1 large
Cumin powder – 1 teaspoon
Chaat masala – 1 teaspoon
Oil for frying
1. Rinse well and soak all the dal or lentil in sufficient water for 3 – 4 hours.
2. Drain the water and grind the dal with ginger and green chilli. You can use little water for easy grinding, but don’t make it runny.
3. Crush boiled sweet corn in food processor. Don’t make fine paste it should be course.
4. Finely chop the onion.
5. In a bowl mix dal or lentil paste, boiled and crushed sweat corn, mashed or grated paneer/cottage cheese, finely chopped onion, rice flour, salt, cumin powder and chaat masala powder. You can add 2 tablespoon chopped cilantro or coriander leaves if you have. Mix everything well.
6. Heat sufficient oil to deep fry. When the oil heated drop spoonful of batter in the oil. Press gently with the spoon to make flat.
7. Or with your hand make small balls and flatten with your fingers and drop in the hot oil. Fry on low flame.
Turn over and fry the other side till golden brown.
Remove from oil and place the fried pakoda or fritters on a paper towel.
Serve hot with any chutney or sauce.
1. Use chilli according to your taste. You can use more green chilli if you like it spicy.
2. Instead of grinding with dal or lentils grated ginger and finely chopped green chilli can be a used. Or use 1 tablespoon ginger garlic paste if you like garlic flavour.
3. You can add 1 – 2 egg in the batter if you want.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.