3/4 cup lightly crushed sweet corn kernels
¾ cup carrot
1 1/2 tbsps Ghee
1 tbsps Ginger garlic paste
3/4 cup finely chopped onions
1/2 cup grated paneer
1/4 cup boiled, peeled and mashed potatoes
Salt to taste
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tbsp chopped coriander
Oil for deep-frying
For serving green chutney
Heat the ghee in a Kadhai, ginger-green chilli paste and sauté on a medium flame for 30 seconds.
Add the onions and sauté on a medium flame for 4 to 5 minutes or till they turn brown in color.
Add the sweet corn, paneer, cauliflower, beans, and potatoes, mix well and cook on a medium flame for 1 to 2 minutes.
Add the salt, turmeric powder and gram masala, mix well and cook on a medium flame for another 3 to 4 minutes.
Add the coriander and mix well. Keep aside for 5 to 7 minutes to cool completely.
Divide the mixture into 6 equal portions and roll each portion into a 50 mm..
Heat the oil on hot plate and shallow fry the kebabs till they are golden brown in color from all the sides. Drain on absorbent paper.
Serve hot with green chutney.
(The recipe has been shared by Junior Sous Chef Akhilesh Pathak, Courtyard, Marriott Pune City Centre)