Step 1

Firstly take 2 medium to large corn cobs and 4 medium potatoes in a 3 to 4 litre stovetop pressure cooker. Add water just about covering the potatoes. Pressure cook for 5 to 6 whistles on medium heat.

Step 2

When the pressure settles down on its own naturally, then only open the lid. Drain all the water and let the corn cobs and potatoes become warm or cool down.

Step 3

Then using a sturdy knife slice the cooked corn kernels. Be careful when slicing the corn kernels. You will need 2.5 cups corn kernels.

Step 4

Add the corn kernels in a grinder or a blender.

Step 5

Also add the chopped green chillies, ginger, garlic and coriander leaves.

Step 6

Grind to a semi fine paste. If you want you can make a fine paste also. Keep the corn paste aside.

Step 7

When the potatoes become warm or cool, then in a bowl, peel and mash the potatoes with a fork or potato masher. Let the mashed potatoes cool completely before you add other ingredients in it.

Step 8

To the mashed potatoes, add the ground corn paste.

Step 9

Now add the following spices – carom seeds, turmeric powder, kashmiri red chilli powder, cumin powder and garam masala powder. Also add salt as required.

Step 10

Add 1 teaspoon lemon juice. Instead of lemon juice you can also add ½ to 1 teaspoon dry mango powder (amchur powder).

Step 11

Now add 5 to 6 tablespoons rice flour or roasted besan (roasted gram flour). Rice flour is used as a binding ingredient. For roasting besan, roast it in a small pan on a low flame till it becomes aromatic.

Step 12

Mix very well. Cover the bowl and refrigerate the corn kabab mixture for 30 minutes. Meanwhile rinse some bamboo skewers and dry them with a kitchen towel.

Step 13

Grease your palms with a bit of oil. Now take a large portion of the kabab mixture and flatten it.

Step 14

Place a bamboo skewer on the flattened kabab.

Step 15

Shape, roll and seal both the edges. Make a sausage like shape.

Step 16

Now gently roll and shape into a kabab. Alternatively you can roll the skewer on a wooden board to shape the kebab.

Step 17

Make all corn kababs this way. If you do not have a skewer, then just flatten the kabab mixture like cutlets or patties.

Step 18

Heat a heavy tawa or skillet or frying pan. Add ½ to 1 tablespoon oil. Use this much amount of oil for frying 3 to 4 kababs. On a medium-low heat let the corn kebabs get pan fried. Do use a well seasoned pan. Do not use pans where food can get stuck.

Step 19

Then gently turn over and cook the other side of the corn kabab.

Step 20

This way you can turn a couple of times till the corn kebabs are crisp, golden and fried well.

Step 21

Once done remove on paper towels. This way pan fry all the sweet corn kebab.

Step 22

Serve sweet corn kebab with any tamarind dates chutney or mint curd chutney or coriander chutney or mint-coriander chutney. While serving sprinkle some chaat masala from top.