Smoky hariyali corn kebab

Name: Smoky hariyali corn kebab
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup chopped spinch; 1 cup crushed corn kernels; 1/2 cup chopped spring onion; 2 nos. Boiled smashed potatoes; 2 cube cheese; 2 spoon ginger chilli paste; 1 spoon turmeric powder; to taste Salt; 1 spoon kitchen king masala; 2 spoon chopped coarinder; 1 spoon lemon juice; 1 spoon breadcrumbs for binding; Semolina for rubbing; Oil for shallow fry; 1 pc charcoal; 1 spoon ghee

Asmita Desai @asmitadesai

Navsari

#tech2
#shallowfry

Asmita Desai @asmitadesai

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Ingredients

1 hour

2 servings

1 cupchopped spinch
1 cupcrushed corn kernels
1/2 cupchopped spring onion
2nos. Boiled smashed potatoes
2 cubecheese
2 spoonginger chilli paste
1 spoonturmeric powder
to tasteSalt
1 spoonkitchen king masala
2 spoonchopped coarinder
1 spoonlemon juice
1 spoonbreadcrumbs for binding
Semolina for rubbing
Oil for shallow fry
1 pccharcoal
1 spoonghee

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Steps

1 hour

1

Heat oil in a pan. Add finely chopped spring onion and spinach. Saute for 2 minutes. Now add the crushed corn kernels. Add salt and cook for 5 minutes.
2

Now add Ginger Chili paste, Turmeric powder, Kitchen King masala, Lemon Juice and stir
3

Now add boiled potatoes and mix. Add coriander and cheese. Turn off the gas. Add bread crumbs if needed.
4

Now make it to cool down and take in a bowl. And put a very small bowl in between. Heat the charcoal evenly. And put the coal in the small bowl. Put ghee on it. Cover the dish immediately as the smoke starts to come out. Open the dish after 5 minutes.
5

Now make cutlets with the mold and rub them in semolina. Now shallow fry them both side till it become brown on tawa.
6

Take in a serving plate and serve hot with sauce.