CORN KEBABS

Corn kebabs or corn cutlets are perfect mouth-watering snack or appetizer which can be served as starters or even as an evening snack.
It is basically a deep fried kebab recipe which is mainly prepared by grating or blending the corn shells and mixing it with other vegetables.

CORN KEBAB

Prep time      :     15 mins
Cook time     :     25 mins
Course           :     Snacks
Cuisine          :     Indian
Serving          :     10-12

Ingredients ( 1 cup = 250 ml )

• 1.5 cup boiled corn (frozen/fresh)
• 2 medium size potato ( boiled and mashed )
• 1/2 cup onion, finely chopped
• 1/4 cup capsicum, finely chopped
• 1 green chilli, finely chopped
• 1/2 tsp ginger paste
• 1/2 tsp kashmiri red chilli powder
• salt to taste
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tbsp besan ( roasted )
• 1/2 tsp chaat masala 
• 1/4 cup bread crumbs
• 2 tbsp coriander leaves, finely chopped
• 1 tbsp corn flour
• 1/4 tsp crushed pepper
• 1 tbsp lemon juice
• oil for deep frying

Instructions

1. In a blender, blend 1 cup corns to coarse paste without adding any water. Keep half cup corns aside.
2. Transfer the paste to a larger mixing bowl.
3. Add boiled and mashed potato.
4. Add onion, capsicum, chilli and ginger paste.
5. Furthermore add spices and salt.
6. Also, add 1/4 cup bread crumbs, roasted besan and coriander leaves.
7. Add 1 tbsp corn flour, remaining half cup corns and crushed black pepper.
8. Also, add lemon juice.
9. Combine everything well to form a dough.
10. Make sure to have a non-sticky dough, add more bread crumbs if there is some moisture.
11. Now, make bullet shaped kebabs greasing hands with oil.
12. Deep fry them into hot oil.
13. Stir occasionally and fry till the kebabs turn golden brown on medium flame.
14. Serve, hot kebabs with green chutney and slices of onion.

NOTE:

• I always refrigerate such kind of dough for 15-20 mins before frying, to avoid kebabs breaking in oil.
• Add any vegetables of your choice to make it more nutritious.
• Don't put more than 3-4 kebabs in oil at a time, as the wok temperature can decrease making kebabs break in oil.

Let me know how you find it, if you try it sometime. You may leave your suggestions for any interesting additions.

Keep cooking"

CM