### TranslatedIngredients: 200 grams Paneer (Homemade Cottage Cheese),1/2 cup Dry Corn Kernals - steamed,2 Green Chillies - finely chopped,1 teaspoon Chaat Masala Powder,4 sprig Coriander (Dhania) Leaves - finely chopped,2 tablespoons Raisins,1 tablespoon Cashew nuts,1/4 cup Whole Wheat Bread crumbs,1/4 teaspoon Turmeric powder (Haldi),1/4 teaspoon Red Chilli powder,2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) - or dried fenugreek leaves,Salt - to taste,Sunflower Oil - for brushing ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Baked Paneer Corn Kebab Recipe, pulse the corn kernels in a mixer grinder and make a coarse crumble. It shouldn't be a paste.In a bowl add crumbled paneer and steamed sweet corn kernels and all the remaining ingredients except the oil and cashew nuts. Mash well to make a dough like mixture. You should be able to shape them into kebabs.Grease your fingers and palms with oil and take small portion in your palms and make patties with the Paneer Corn Kebab mixture. Place half cashew piece on top of the Paneer Corn Kebab and press a little.Preheat the oven to 180 C.Place the Paneer Corn Kebab on a baking sheet lined with parchment paper or aluminium foil. Brush the top of the paneer kebabs with oi. Cling wrap them and refrigerate for 25-30 minutes until they firm up.Bake the Paneer Corn Kebab in center rack for 25-30 minutes until the crust is golden brown. Once done, remove from the oven and serve.Serve the Baked Paneer Corn Kebab along with Dhaniya Pudina Chutney and Masala Chai for a wholesome tea time snack with friends and family.
