corn kabab

Corn kabab is tasty snack made from fresh sweet corn, potatoes, spices and herbs. It can be served as a evening snack or as a starter snack before meals.

Corn Kebab | Corn Kabab

corn cobs ((medium corn

potatoes ((medium-sized))

water (as required for pressure cooking)

green chilli (chopped or 1 teaspoon, chopped)

ginger (or 1 teaspoon chopped ginger)

garlic (or 1 teaspoon chopped garlic)

coriander leaves ((chopped))

carom seeds ((ajwain))

turmeric powder

½ teaspoon kashmiri red chilli powder

cumin powder

½ teaspoon Garam Masala

salt (as required)

lemon juice

oil (as required for pan frying)

chaat masala (as required)

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.

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.

Pressure cooking corn and potatoes

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.

Add the corn kernels in a grinder or a blender.

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

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

Making corn paste

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.

To the mashed potatoes, add the ground corn paste.

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

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

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.

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.

Making corn kebab mixture

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

Place a bamboo skewer on the flattened kabab.

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

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

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

Shaping sweet corn kabab

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.

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

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

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

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.

Pan frying corn kabab

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Corn Kebab | Corn Kabab

Top 1 corn kabab recipes from across the web

The most viewed corn kabab recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn Kebab | Corn Kabab

The most viewed corn kabab recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine