Corn and Vegetables Kababs | Makai ke kabab | Recipe of Bhutte ke kabab | How to make vegan corn cutlets with step by step pictures

Today i am here to talk about the recipe of delicious vegan snack, Corn and Vegetables kababs. These are  known as Makai ke kabab too.

Easy and Simple recipe for Corn and Vegetables Kababs

The lip smacking kababs are made with boiled American corn mixed with lots of other vegetables.

I once made these for my kiddos birthday party and they all loved it. This way we get them to eat more vegetables, which otherwise is quite a task.

These are perfectly crispy on the outside and melt in the mouth within.

You may like to try my other kabab recipes.

Moong/green gram kababs

Sprouted Kala chana Seekh kababs

Onion & herb kababs

Step by step instructions and pictorial presentation to make Corn and Vegetables Kababs

Make a tight dough combining everything together mentioned in the list  except for coating Ingredients. Grease your palms to make kababs in any shape which you like.

Insert a wooden skewer into the centre, if making log shaped.  Roll kababs in the  cornflour slurry, followed by  breadcrumbs.

Repeat the same process with the rest of Kababs.

Refrigerate the kababs for 15 minutes, before frying to avoid kebabs breaking in oil.

Heat enough oil in a kadai/pan.  First slide only 1 piece of kabab in to hot oil to check the temperature and see if the kabab breaks.

If it breaks than add more breadcrumbs.

Adjust the heat and once it’s done remove it on tissue paper.

Slide a few pieces of the corn kababs one by one, into hot oil and fry until golden brown.

Fry over medium to low heat to ensure that the inside is cooked well. Remove and drain on paper towel before serving.

Serve hot with green chutney or tomato sauce.

Happy cooking

Regards ❤️

Lata

Corn and Vegetables Kababs

 

Print

Prep time

25 mins

Cook time

20 mins

Total time

45 mins

 

The recipe of Corn and Vegetables Kababs taste irresistibly delicious. It’s simple to make and a wonderful snack for monsoons.

Author: Lata Lala

Recipe type: Snacks, Appetizers

Cuisine: Indian

Serves: 20

Ingredients

• 1 Cup boiled/steamed american corn grinded to a thick paste
• ⅛ Cup whole corn pieces
• 4 small boiled potatoes grated
• ½ Cup green peas
• 1 small piece of cabbage chopped
• 1 large carrot finely grated
• 1 medium onion diced small
• juice of 1 lime
• 1 tsp ginger
• 2 green chills
• 3 slices of bread grinded to make fresh bread crumbs
• ¼ Cup chick pea flour dry roasted in a pan
• 1 tsp chaat masala
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• ½ tsp salt
• ¼ cup fresh coriander leaves chopped
• For coating :
• Cornflour slurry 1 cup
• Bread crumbs 1 cup

Instructions

1. Make a tight dough combining everything together mentioned in the list except for coating Ingredients.
2. Grease your palms to make kababs in any shape which you like.
3. Insert a wooden skewer into the centre, if making log shaped.
4. Roll kababs in the cornflour slurry, followed by breadcrumbs.
5. Repeat the same process with the rest of Kababs.
6. Refrigerate the kababs for 15 minutes, before frying to avoid kebabs breaking in oil.
7. Heat enough oil in a kadai/pan.
8. First slide only 1 piece of kabab in to hot oil to check the temperature and see if the kabab breaks.
9. If it breaks than add more breadcrumbs.
10. Adjust the heat and once it's done remove it on tissue paper.
11. Slide a few pieces of the corn kababs one by one, into hot oil and fry until golden brown.
12. Fry over medium to low heat to ensure that the inside is cooked well.
13. Remove and drain on paper towel before serving.
14. Serve hot with green chutney or tomato sauce.

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