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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.
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