VEG TANGDI KEBAB
Ingredients
400 grams cottage cheese (paneer)
1 small green capsicum, finely chopped
1 small red capsicum, finely chopped
2 tbsps coarsely crushed boiled sweet corn kernels
1 small onion, finely chopped
A large pinch of red chilli flakes
Salt to taste
½ tsp garam masala powder
½ tsp cumin powder
1½ tbsps chopped fresh coriander leaves
4 white bread slices
Oil for deep frying
Sauce
1 tbsp oil
1 tbsp finely chopped garlic
2 tbsps schezwan sauce
2 tbsps tomato ketchup
Micro greens for garnish
Lemon wedges to serve
Method
1. Grate the cottage cheese in a bowl. Add green capsicum, red capsicum, sweet corn, onion, red chilli flakes, salt, garam masala powder, cumin powder and coriander leave and mix till well combined.
2. Trim the edges of the bread slices. Apply some water on the bread slice and press it to flatten it. Place a portion of the mixture in the centre and tightly roll the bread. Pinch both the corners to slightly make them elongated. These are the kebabs.
3. Heat sufficient oil in a kadai. Slide in the kebabs a few at a time and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Diagonally halve the kebabs.
5. To make the sauce, heat oil in a non-stick pan. Add garlic and sauté for a few secons. Add schezwan sauce and tomato ketchup and mix well. Place the kebabs halves and gently toss till well coated.
6. Serve hot with lemon wedges and garnished with micro greens.
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