BHUTTEY KE KEBAB

BHUTTEY  KE  KEBAB:

INGREDIENTS:         (serves 4 )

250  g sweetcorn kernels (bhuttey) in brine

40  g  boiled potatoes, grated

40  g  cottage cheese, grated

50  g finely chopped onion

10  g finely chopped ginger

10   g  finely chopped green chilli

30  g fresh coriander, chopped

5  g pepper powder

10  g garam masala powder

Salt, to taste

5  g red chilli powder

500  ml oil

40  g corn flour

5  g cumin powder

METHOD:

• Crush the sweetcorn kernels and squeeze well in order to drain brine. Mix together the potato, cottage cheese, cornflour and corn. Set aside.
• Sprinkle salt on the onion and leave it for some time. Meanwhile, add the ginger, green chilli, coriander, red chilli and cumin powder to the potato mixture.
• Squeeze the onion to drain off water and add this to the kebab mix. Form barrel-shaped cutlets and deep-fry until crisp. serve with mint chutney.