Makai Galouti Kebabs

Makai Galouti Kebabs

Preparation Time- 10 minutes
Cooking Time- 17 minutes
Makes 6 kebabs


Ingredients
  • Lightly crushed sweet corn kernels (makai ke dani)- 3/4 Cup
  • Ghee- 1 1/2 tbsp
  • Ginger-green chilli paste- 1 tbsp
  • Finely chopped onions- 3/4 Cup
  • Grated Paneer (Cottage Cheese)- 1/2 Cup
  • Boiled, peeled and mashed potatoes- 1/4 Cup
  • Salt to taste
  • Turmeric Powder (Haldi)- 1/2 tsp
  • Garam Maasala- 1/2 tsp
  • Finely chopped Coriander (Dhania)- 1 tbsp
  • 3/4 Cup of plain flour dissolved in 1/2 cup of water
  • Bread Crumbs for rolling
  • Oil for deep-frying
  • Green Chutney

Method to Prepare

Heat the ghee on a kadhai, ginger-green chilli paste and saute on a medium flame for 30 seconds. Add the onions and saute on a medium flame for 4-5 minutes (till they turn brown in colour). Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1-2 minutes. Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3-4 minutes. Add the coriander and mix well. Keep aside for 5-7 minutes to cool completely. Divide the mixture into 6 equal portions and roll each portion into 50 mm (2 inch) diameter flat round. Dip the kebabs into the plain flour mixture and roll it in bread crumbs till they are evenly coated from all sides. Heat the oil in a deep pan or kadhai and deep-fry the kebabs till they are golden brown in colour from all the sides. Then drain on absorbent paper. Serve hot with green chutney.

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