Makai Galouti Kebab Video by Tarla Dalal's Team Video by Tarla Dalal
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Makai Galouti Kebab Recipe (Sweet Corn Galouti Kebab) Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
17 Mins
Total Time
27 Mins
Makes
6.00 kebabs
Ingredients
For Makai Galouti Kebab
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 to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
Other Ingredients For Makai Galouti Kebab
3/4 cup plain flour (maida) dissolved in 1/2 cup of water
bread crumbs for rolling
oil for deep-frying
For Serving With Makai Galouti Kebab
Method
For makai galouti kebab
- To make makai galouti kebab, heat the ghee in a kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds.
- Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in colour.
- Add the sweet corn, paneer and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
- Add the salt, turmeric powder and garam masala, mix well and cook on a medium flame for another 3 to 4 minutes.
- Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely.
- Divide the mixture into 6 equal portions and roll each portion into a 50 mm. (2”) diameter flat round.
- Dip the kebabs in the plain flour mixture and roll in the bread crumbs till they are evenly coated from all the sides.
- 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.
- Serve the makai galouti kebab hot with green chutney.
See step by step images of Makai Galouti Kebab
