Deep fry recipe

Name: Deep fry recipe
Total time: 2400 s
Yield: 2 -3 people
Cuisine: Indian
Ingredients: 1 bowl corn crushed; 2 green chillies, chopped finely; 1/2 tsp Sabut zeera; 1 small tsp Coriander powder; 1/2 tsp Haldi powder optional; 1/2 tsp Garam masala powder; 2 tsp Green coriander, finely chopped; 2 tsp mint leaves, finely chopped; 1/2 tsp Ginger garlic crushed; 1 small carrot finely grated; 3 tsp bread crumbs; 3 tsp gramflour; 1 small piece Lotus stem; 1&1/2 cups Oil to fry nature fresh actilite; For garnish:; 1 small carrot grated; 1/2 boiled beetroot slice; For Sweet and Sour green chutney:; 5 tbsp green coriander chopped roughly; 1 1/4 tbsp mint leaves; 2 green chillies; to taste Salt; 1/4 tsp black salt; 1 meduim onion thick dice; 1/4 inch piece Ginger; 1 small apple any; 6 Curry leaves; half piece Lemon; 1/2 tsp Tamarind paste; 1 tsp sugar

Manika Dargan @cook_25830032

Yummy Corn and lotus stem kebab .This is special as my mother used to cook for us when we were children and so it's very close to my heart
#tech2

Manika Dargan @cook_25830032

Yummy Corn and lotus stem kebab .This is special as my mother used to cook for us when we were children and so it's very close to my heart
#tech2

Saved

Ingredients

40 min

2 -3 people

1 bowlcorn crushed
2green chillies, chopped finely
1/2 tspSabut zeera
1 small tspCoriander powder
1/2 tspHaldi powder optional
1/2 tspGaram masala powder
2 tspGreen coriander, finely chopped
2 tspmint leaves, finely chopped
1/2 tspGinger garlic crushed
1 small carrot finely grated
3 tspbread crumbs
3 tspgramflour
1 small pieceLotus stem
1&1/2 cups Oil to fry nature fresh actilite
For garnish:
1 small carrot grated
1/2 boiled beetroot slice
ForSweet and Sour green chutney:
5 tbspgreen coriander chopped roughly
1 1/4 tbspmint leaves
2green chillies
to taste Salt
1/4 tsp black salt
1 meduim onion thick dice
1/4 inch pieceGinger
1 small apple any
6Curry leaves
half pieceLemon
1/2 tspTamarind paste
1 tspsugar
1/3 tspZeera
1/4 tsp chat masala
As requiredWater to crush chutney till thick paste
1/3 tspOil

Saved

Steps

40 min

1

Crush corn in mixer approximately 1 bowl you can take fresh corn kernels or frozen corn kernels. I have crushed coarsely frozen corn kernels.
2

Grate 1 small carrot to mix in corn mixture, mix both together.
3

Mix dry masalas add salt to taste, add zeera, garam masala, haldi powder, garam masala, chopped green chillies, chat masala, coriander powder.Mix nicely.
4

Now add finely chopped green coriander and mint leaves washed properly.Mix together,add besan 3 tsp,3 tsp bread crumbs either fresh crushing 1&1/2 slices of bread in mixer or bread crumbs.Mix all if you feel it's little wet add a tsp of besan.
5

Final mixture is ready.Now peel lotus stem wash properly clean cut into 2&1/2 inch sticks and 4 pieces.
6

Apply the mixture with hand like a long oval shape, press it slowly on top of lotus stem stick.
7

Heat oil in deep karahi, deep fry on medium heat till golden brown on both sides.
8

Remove on kitchen towel to drain excess oil,comes out yummy.For garnish grate one small carrot,boil one beetroot.
9

Now recipe for tangy and sweet green chutney with a twist.Wash green coriander and mint properly and curry leaves and keep aside.Chop one onion roughly, peel ginger piece.Heat 1/3 tsp oil add zeera,saute onion, ginger, curry leave and green chilli for 3 minutes.
10

Cool it.In a mixer add roughly chopped apple with skin, add onion ginger mixture, lemon juice.Add black salt, chat masala, imli paste, sugar and crush all together.
11

Serve chutney with corn lotus stem kebab.Garnish with grated carrot and beetroot slices.