Makai Galouti Kebab Recipe (Sweet Corn Galouti Kebab)

Ingredients

• 3/4 cup finely crushed sweet corn kernels (makai ke dane)
• 1 1/2 tbsp ghee
• 1 tbsp ginger-green chilli paste
• 3/4 cup finely chopped onion
• 1/2 cup grated paneer (cottage cheese)
• 1/4 cup boiled, peeled and boiled and mashed potatoes
• salt (namak) to taste
• 1/2 tsp haldi powder (turmeric powder)
• 1/2 tsp garam masala
• 1 tbsp finely chopped coriander (dhania)
• 3/4 cup maida (plain flour) dissolved in 1/2 cup of water
• bread crumbs for rolling
• oil for deep-frying
• green chutney.

Steps

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