Masala Sweetcorn Kebabs

200 grams (7 ounces) sweetcorn kernels (from about 2 ears of corn), fresh or thawed

100 grams (3 1/2 ounces) paneer, grated

1-inch piece fresh ginger, peeled and finely chopped

2 green chilies, finely chopped

2 tablespoons cornstarch

1 teaspoon cumin seeds, roasted and crushed

1/2 teaspoon salt

1/2 teaspoon red chili powder

1/2 teasoon curry powder

1/4 teaspoon fenugreek powder

Oil for deep-frying

Mix together all the ingredients in a bowl, then set aside for 15 minutes.

Using wet hands, divide and shape the mixture into 10-12 equal balls, then cover and chill them for 20 minutes.

Heat enough oil for deep-­frying in a deep, heavy-based saucepan to 190°C/ 375°F.  Fry the corn kebabs for about 3–4 minutes, until they are crisp and golden. Drain well on paper towels.  

Serves 4.

From Cinnamon Kitchen by Vivek Singh