Bhutta Seekh


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

Method:

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.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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