Makai Galoutti Kebab
Ingredients
- 3/4 cup finely crushed Sweet Corn Kernels
- 1 1/2 tbsp Ghee
- 1 tbsp Ginger-Green Chili Paste
- 3/4 cup chopped Onions
- 1/2 cup grated Paneer
- 1/4 cup mashed Potatoes
- Salt
- 1/2 tsp Everest Garam Masala
- 1/2 tsp Everest Turmeric Powder
- 1 tbsp chopped Coriander
- 3/4 cup All-Purpose Flour dissolved in 1/2 cup of Water
- Bread Crumbs
- Oil
Instructions
- Heat ghee in a pan, add ginger-green chili paste, onions and sauté.
- Add sweet corn, paneer, potatoes and cook for 1 to 2 mins.
- Add salt, Everest Turmeric Powder, Everest Garam Masala and cook.
- Add the coriander and mix it well. Keep it aside.
- Divide the mixture into 6 equal portions and roll each portion into a semi-thick flat round.
- Dip the kebabs in all purpose flour mixture, coat them with bread crumbs.
- Deep-fry the Makai Galouti Kebabs till they are golden brown in colour.
- Serve the Makai Galouti Kebabs with green chutney.
