INGREDIENTS
Baby corn - 700gm
Turmeric - 1tbsp
Cottage cheese - 1tbsp
Chopped green chilly - 250gm
Ginger garlic paste - 1tbsp
Chopped onion - 1tbsp
Chopped coriander - 2tbsp
Chopped ginger - 3tbsp
Kashmiri red chilly powder - 1tbsp
Garam masala - 1tbsp
Chaat masala - 1tbsp
Chana masala - 1tbsp
Melted butter - 1tbsp
Breadcrumb - 500gm
Salt - to taste
METHOD
Clean, wash, boil baby corn in boiling water with a pinch of turmeric until tender.
Drain water and keep aside to cool.
In a bowl mash paneer, add 600gm of boiled corn to it, reserving the balance for latter use.
Add all the ingredients and mix well with the help of your palm, check seasoning and keep aside.
Divide this mixture into 16 equal portions and make balls.
Take a skewer and apply mixture with moist hands in a cylindrical shape along the skewer.
Put remaining corn on top of this mixture.
Roast in a moderately hot tandoor or over a charcoal grill for 8-10 minutes.
Serve hot with a choice of salad and chutney.
TO SERVE: 4
COOKING TIME: 8-10 Minutes
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