MAKAI GALOUTI
KABAB / CORN GALOUTI KABAB
INGREDIENTS
Corn kernels
|
1 cup
|
Grated paneer / cottage cheese
|
½ cup
|
Boiled and mashed potato
|
1 no
|
Ginger
|
½ inch piece
|
Garlic cloves
|
3 – 4 nos
|
Green chillies
|
2 – 3 nos
|
Onion small
|
1 no
|
Ghee / clarified butter
|
1 tbsp
|
Jeera / cumin seeds
|
½ tsp
|
Garam masala pdr
|
¼ tsp
|
Haldi / turmeric pdr
|
A pinch
|
Salt
|
T.T.
|
Coriander leaves chopped
|
2 – 3 sprigs
|
Cornflour
|
For dusting
|
Oil
|
For shallow frying
|
2.
You can also grind the raw corn kernels to a
coarse paste and then micro the paste for 1 min. that will cook and dry out the
paste a little.
3.
Grind together to a coarse paste the ginger,
garlic, green chillies and onion.
6.
Saute it on a slow flame till it is well cooked
and browned. Sprinkle a little water if it sticks to the bottom of the pan and starts to burn.
7.
Now add in the corn paste, mashed potato and
paneer.
9.
Season with salt and add the haldi and garam
masala pdr.
10.
Mix and saute for a min more.
12.
Add in chopped coriander leaves into the cooled
mix. Refrigerate for an hour, that will firm up the mix a little and will roll easily.
13.
Dust your hands with cornflour and make small
balls of the mix.
15.
Shallow fry on both sides till well browned.
16.
Serve along with ketchup or mint chutney.
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