Yields:
14 Servings
Difficulty: Medium
Prep Time: 3 Hr
Cook Time:
30 Mins
Total Time:
3 Hr 30 Mins
Ingredients
Adjust Servings
Instructions
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For Preparing Kebabs
- Hung the curd for 2 hours before preparing the kebabs.
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In a large mixing bowl add the hung curd, grated paneer, grated ginger, blended sweet corns, finely chopped green chili, roasted gram flour, salt, black pepper, cornflour, and cashew powder.
- Mix all well with a hand whisker.
- Grease your palms with little oil before taking the mixture for making Kebabs.
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Now take a small portion of the mixture and give them the shape of a tikki.
- Make all the kebabs according to step 3-4.
- Now take a plate and sprinkle some cornflour on the plate.
- Place the kebabs on the plate one by one that you are preparing.
- Place Keep them in the freezer for 45-50 minutes before shallow frying them.
- Take a non-stick pan and add oil in it to shallow fry the kebabs.
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Add some kebabs in the frying pan. Keep the remaining back in the freezer.
- Take out as and when required to shallow fry them. Repeat Step No. 10 till all the kebabs get cooked. For Preparing Dip
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Take some curd and whisk it with a hand whisker.
- Add some Mint mayonnaise in it as per your taste.
- Add 1 tsp of plain mayonnaise also in it.
- Add salt and black pepper powder as per taste.
- You can also add some dry mint leaves crushed into powder form in this dip. Serving Of The Dish
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Serve hot and tasty kebabs with the dip immediately.
Notes
- Hung the curd in a white muslin cloth for at least 2 hours before making the dish. You can keep the curd hung in the fridge for 2 hours during the summer season.
- In this dish, we are using Roasted Gram Flour and Cornflour in binding the kebabs.
- You can also add finely chopped carrot, onion, capsicum, bell peppers in it while making the kebabs as per your taste.
- Cashew Powder enhances the taste of the kebab and it also adds richness to the recipe.