Corn and Vegetables Kababs

Corn and Vegetables Kababs

 

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

 

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

Easy and Simple recipe for Corn and Vegetables Kababs

The lipsmacking 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

 

Preparation time : 25 minutes

Cooking time : 20 minutes

Serves : 20 kababs

 

Ingredients to make  Corn and Vegetables Kababs :

1 Cup boiled/steamed american corn grinded to a thick paste
1/8 Cup whole corn pieces
4 small potatoes grated
1/2 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
1/4 Cup chick pea flour dry roasted in a pan
1 tsp chaat masala
1 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp salt
1/4 cup fresh coriander leaves chopped

For coating :

Cornflour slurry 1 cup

Bread crumbs 1 cup

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.

Corn and Vegetables Kababs

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.

Corn and Vegetables Kababs

 

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
 
Prep time
Cook time
Total time
 
The recipe of Corn and Vegetables Kababs taste irresistibly delicious. It’s simple to make and a wonderful snack for monsoons.
Author:
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 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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Corn and vegetables kababs

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This Post Has 5 Comments

  1. Chhavi Dalela

    Gr88 recipe…Excellent

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