Corn kebab recipe
Corn Kebab is a delicious vegetarian snack made with sweet corn, mashed potatoes, herbs, and spices. The mixture is shaped into patties or skewers and either shallow-fried or grilled until golden and crispy. These flavorful kebabs are perfect as a party appetizer, tea-time snack, or starter, often served with chutney or dip.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine Indian
- Sweet corn kernels 1 and 3/4 cup (from one big corn)
- Potato 2
- Capsicum 1/4 cup (finely chopped)
- Onion 1
- Rice flour or Millet flour 4 tblsp
- Red chili powder 1 tsp
- Pav bhaji masala 1 tsp
- Chaat masala 1 tsp
- Coriander and mint leaves few
- Salt as needed
- Oil for deep frying
Cook the corn and take out the kernels. Alternatively you can use frozen corn too. If using frozen corn, thaw this and pat them in a kitchen towel and use it. No need to cook the frozen corn.
Boil the potatoes and peel the skin. Mash with your hands and keep it aside.
Chop the onions finely. Keep the capsicum ready. Chop the coriander and mint leaves.
In a mixie pulse the the cooked corn kernels.
In a wide bowl, add the pulsed corn kernels, mashed potatoes, chopped capsicum,onions,coriander and mint leaves.
Add the rice flour, red chili powder, pav bhaji masala, chaat masala and salt.
Mix this well.
Ensure the corn mixture should be firm. If not the kebab will dissolve in oil while frying.
Take a small portion of the mixture and make it into oblong shape. If you want to make it as patties shape them into round as we make for cutlets.
Shape all the corn mixture into oblong shaped kebabs.
Keep it refrigerated till you fry this.
Heat oil and once it is hot bring it to medium heat.
Deep fry the kebabs in oil till golden brown.
Drain this in a kitchen towel.
Serve hot with green chutney or tomato ketchup.
Keyword Corn kebab recipe