2I make lots of fritters (pakoda/ bhajiya). Non-deep fried is my way. I feel fritters gives the cook the freedom to use any type of ingredient and give it a new role. We don’t regularly use paneer at home. So when I buy paneer the only option used to be some curry. But then I got this recipe and tweaked it based on my son’s taste. It has got the natural sweetness of the corn and the softness from the paneer. I used simple ingredients for spice.

I made this in my paniyaram pan with minimal oil. Do try it out and let me know how it turned out. By the way this makes a great starter dish for your guests.1


Frozen Corn – 1/2 cup

Grated Paneer – 1/4 cup

Potato – 1 small

Pepper Powder – 1/2 tsp

Dry basil leaves – a pinch (optional)

Salt as per taste


  1. Cook the corn by steaming it in a steamer for 5-10 minutes.
  2. Take the corn in a blender and blend it.
  3. Boil and mash potato.
  4. Take the blended corn in a bowl and add grated paneer and potato. (If you paneer is crumbly you can blend it in blender too)
  5. Add pepper, basil and salt and mix well.
  6. Make small balls of this mixture.
  7. Heat a paniyaram pan with 1-2 drops of oil in each well.
  8. Drop the balls in the wells.
  9. Cook on each side till crispy.

It will be soft balls that you can serve it with green chutney. Try it with different combinations like adding chopped coriander leaves or other mashed veggies.Or it makes a good snack for your kiddo’s lunch box.4


Leave a Reply