Suhana Hara Kebab ( Kebabs and Tikkis Recipes)
by Tarla Dalal
Added to 59 cookbooks
This recipe has been viewed 15735 times
True to its name, the Suhana Hara Kebab is one of the most charming starters you can think of, so charming that you’ll want to snack on it any time, any day! Interestingly, this kebab of green peas, paneer and sweet corn bound together by mashed potatoes is flavoured with cardamom powder instead of the usual savoury spices! While this gives it a unique flavour, a coating of crushed corn flakes gives it an irresistible texture too, making it a true winner in all aspects.
- Combine the paneer, green peas, corn, potatoes, cardamom powder and salt in a bowl and mix well.
- Divide the mixture into 20 equal portions and shape each portion into a round, flat kebab. Keep aside.
- Dip the kebabs in the cornflour mixture and roll them in cornflakes and cook each kebab on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides. Drain on an absorbent paper and serve hot.
Nutrient values per kebab
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