Corn Kabab With Melto
- 5Dlecta Melto Cheese slices
- 20 gmsSweet corn boiled
- 2Potatoes medium sized boiled and mashed
- 1Onion small size finely chopped
- 1Capsicum finely chopped
- 10 gmsCoriander leaves chopped
- 1/4 tspCumin powder
- 1/4 tspGaram masala
- To tasteSalt
- 20 gmsCornflour flour
- As requiredBread crumbs
- To fryOil
Put boiled sweet corn in a grinder and coarsely grind it without using water.
Take a deep bowl and add coarsely grounded sweet corns, boiled and mashed potato,chopped onion, capsicum, cumin powder, garam masala,corn flour, salt, freshly chopped coriander leaves.
Mix until well combined.
Lastly add bread crumbs and mix it well.
If the mixture is sticky add more bread crumbs accordingly.
Corn mixture is ready and leave it to set in a refrigerator for 15-20 minutes.
Meanwhile take a melto cheese slice and cut the cheese slice into half.
Take one cheese slice and tightly roll it onto the skewer and add the corn mixture on the cheese slice.Repeat the same process to make rest of the cheese kebab.
Once all the kebabs are ready roll over the bread crumbs and coat it well.Keep the cheese corn kebab in the refrigerator and leave it to set for 30 minutes.
Heat oil in deep pan on medium high heat, once the oil becomes hot drop the Cheese corn kebab slowly into it.
Now deep fry them on medium heat till they are golden brown, turning occasionally.
Take them out over a paper towel or an absorbent paper so that excess oil gets absorbed.Serve hot Crispy cheese corn kebab with any green chutney or tomato ketchup