PREPARATION

1. In a blender, add 80 grams sweet corn and blend it into paste.
2. Heat 1/2 teaspoon oil in a pan, add blended sweet corn, 65 grams carrots, 45 grams cabbage and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1/2 teaspoon salt, 1/8 teaspoon black pepper and mix it well.
5. Transfer this into a mixing bowl, add 190 grams boiled potatoes, 50 grams grated paneer and mix it well.
6. Take some mixture in your hands and shape it into a cutlet.
7. Heat some oil in a pan and shallow fry these until golden brown and crisp from all sides.
8. Remove it from heat.
9. Serve.

Fruity Chana Salad

Servings - 2 - 3

INGREDIENTS
Boiled chickpeas - 200 grams
Apple - 150 grams
Pomegranate - 120 grams
Orange - 140 grams
Salt - 1/2 teaspoon