What all required for Bhutta Seekh
Baby corn cobs, slit into 2 lengthways – 8
Paneer – 250gms
Green chillies, chopped – 5 to 6
Ginger-garlic paste – 1 teaspoon
Chopped fresh coriander – 3 teaspoon
Ginger, chopped – 1inch
Kashmiri chilli powder – 1 teaspoon
Garam masala powder – 1 teaspoon
Chaat masala – 2 teaspoon
Tandoori masala – 1 teaspoon
Bread slices, soaked and crumbled – 4
Salt to taste
Butter -for basting 30 gms
Blanch the baby corn cobs in 2 cups of water. Drain and cool.
1. Place the paneer in a deep bowl and mash it well. Add the green chillies, ginger-garlic paste, fresh coriander, ginger, chilli powder, garam masala powder, chaat masala, tandoori masala, bread and salt. Knead well to make a smooth dough.
Divide the dough into 16 portions. Shape into elongated 1 1/2inch-thick kababs. Insert a halved baby corn cob into each kabab in such a way that 2inches of the cob sticks out.
2. Heat a tawa. Place the kababs on it, drizzle a little oil all around and shallow fry till golden brown. Turn the kababs over frequently so that they brown evenly. Serve hot with ketchup.