Paneer & Corn Seekh Kabab
This is an easy and healthy appetizer made from mixture of cottage cheese, corn kernels and mashed potatoes and other spices. They are then shaped and shallow fried/ panfried.
Servings: 10 Kabab
Ingredients
For Making Paneer
- 1 ltr Milk
- 3 tbsp Vinegar
For Mixture of Kabab
- 2 Medium Potatoes boiled & mashed (Cooled)
- 4 - 5 tbsp Bread Crumbs
- 1 small Onion
- 3 Garlic pods
- 2 tbsp Gram Flour Dry roasted
- 1 Green chilli
- 1 tbsp Coriander leaves
- 4 tbsp Corn kernels boiled & cooled
- 1 tsp Salt
- 1 tsp Red Chilli Powder
- ½ tsp Garam Masala
For Frying
- 8 - 10 tbsp Oil
Instructions
Pre-Preparation
- Boil potatoes and cool them completely. Then grate or mash them completely.
- Similarly boil the corn kernels in advance and cool before mixing with other ingredients.
- Heat milk in a pan and add vinegar to it. When it starts curdling stir it and remove from heat. Strain out from liquid.
- Now squeeze it hard to remove extra water from the paneer. Keep in mixing bowl. Knead it for 1 or 2 minutes before mixing with other ingredients to make it lumps free.
- Dry roast gram flour till it's fragrant and turns brown.
Preparing Kabab Mixture
- Take a mixing bowl. Add all ingredients mentioned in ingredients list under preparing Kabab mixture.
- Mix all ingredients together like a soft dough.
- Greese your palms with little oil. Take a small portion and roll it around the skewer making a log.
- Then roll them on smooth surface with lightly pressing so as to give it a even outer layer.
- Repeat this for all prepared logs.
Final Frying
- Heat oil in a pan and place the prepared kababs on hot oil. Don't over crowd the pan. Make in batches of 3 - 4 maximum.
- Turn around the kabab on all sides and shallow fry till they are evenly cooked and crisp golden grown on surface.
- Remove from heat and serve them with any dip or sauce of your chioce
