It is a tradition in India, to drink piping hot tea with milk and sugar and eat crispy fritters when there is a heavy downpour of rain. Irrespective of which part of the diverse country one maybe from, this is a national action that binds us.
One such gloomy, rainy day, a similar desire arose. However, fritters in India are usually fried, and greasy. That wouldn’t really work well on a healthy diet. So, I played around with different ingredients, and finally came up with this version.
Here it is, my baked version of a cornflake crumb coated cottage cheese fritters, or as we say in India – Paneer ke Pakode:
Don’t have an oven? It’s okay. The beauty of this recipe is that it can just as easily to deep fry, as it is to bake. Try out both versions, and let me know how it works out for you.
But, remember, time in the oven is dependent on how powerful your oven is. I have a 40-litre Morphy Richards’ OTG oven, if that helps as a reference 😀