2 cups corn kernel
1/2 cup potato boiled and grated
2 Tbsp grated cheddar cheese
2 chopped green chilli
2 tsp chopped ginger
1/2 tsp black pepper powder
1/2 tsp garam masala
1/2 tsp white pepper powder
1 pinch mace powder (javitri)
Few leaves fresh mint
Salt to taste
3-4 tsp refined oil |
|
Grate the corn.
Add all the ingredients to it and mix well.
Divide the mixture into equal portions and make barrel shaped kebabs.
Heat oil in a non-stick pan and shallow fry the kebabs over medium heat until crisp golden color.
Serve with mint chutney. |
Print
