Cor Kebab

A tongue thrilling experience for vegetarians especially, here the corn kernels, potato, onions and so on are mashed, mixed and deep fried to give it that crispy on the outside and soft inside texture that is just delectable.

Ingredients:
Baby Corn – 100 gms
Turmeric Powder – 1 1/4 tsp
Sweet Corn Kernels – 500 gms, boiled
Paneer – 250 gms, grated
Green Chillies – 1 tblsp, chopped
Ginger Garlic Paste – 1 tsp
Coriander Leaves – 2 tblsp, chopped
Kashmiri Red Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Tandoori Masala – 1 tsp
Salt – 1 1/4 salt
Oil

Method:
1. Wash and cook the baby corn in boiling water with a pinch of turmeric powder till tender.
2. Drain and keep aside.
3. Mix the corn kernels and paneer in a bowl.
4. Add the remaining ingredients except baby corn and oil.
5. Mix well.
6. Divide the mixture into equal portions and shape into balls.
7. Using a moist hand, fix the balls on to skewers, shaping them into 2 inch long kebabs along the length of the skewers.
8. Roast in an oven at 180C for 7 minutes.
9. Remove and baste with oil.
10. Roast again for 3 more minutes.
11. Remove the kebabs from the skewers and insert a baby corn at the end of each.
12. Serve hot with chutney.