Corn Seekh Kabab | Bhutte ki Seekh | Recipe to make corn kababs | How to make Makai kabab with step by step instructions

Corn Seekh Kabab | Bhutte ki Seekh is a delicious grilled starter or snack that uses corn as a main ingredient along with few other vegetables, herbs and spices.

The secret ingredient used to make this dish is Chana dal also known as split chickpea lentils which adds a perfect crunch to it along with protein power.

Serve it with Coriander mint chutney  or tomato ketchup with Masala Onion rings and some lemon wedges, you won’t need anything else to start the party.

Some more corn recipes shared on the blog –

Indore style bhutte ki kees

Corn and vegetable kabab

Spinach corn sandwich

Easy Corn salsa

No bake cheese corn dip

Air fryer corn on the cob

Cheese corn canapes

What is Seekh/sheek kabab in Corn Seekh Kabab | Bhutte ki Seekh?

The origins of Seekh/sheek is supposed to be from Pakistan, Afghanistan and West Punjab where meat is consumed in different ways. The most famous delicacy Chicken seekh kabab is prepared and consumed on regular basis here.

Similarly, this corn seekh kabab recipe is a popular veg variation of traditional seekh kababs.

So let’s begin the process –

Print Recipe

Corn Seekh Kabab | Bhutte ki Seekh

Corn Seekh Kabab | Bhutte ki Seekh is a delicious grilled starter or snack that uses corn as a main ingredient along with few other vegetables, herbs and spices.

Prep Time30 minutes mins

Cook Time20 minutes mins

Course: snacks, starters

Cuisine: Indian

Keyword: bhutte ki sheekh, corn kabab, corn seekh kabab, vegetarian appetizer, vegetarian snack

Servings: 10 Kababs

Author: Lata Lala

Ingredients

• 3/4 cup chana dal
• 1 cup boiled corn
• 1 chopped onion
• 2 green chillies
• 2 tsp fresh coriander
• 2 tsp corn kernels
• 1-2 boiled potatoes
• 1-2 tsp breadcrumbs Vegan
• 1 tsp ginger garlic paste

Spices

• 1/2 tsp turmeric
• 1/2 tsp turmeric powder
• 1/4 tsp pepper powder
• 1/2 tsp chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp chaat masala
• salt to taste.

Instructions

• To begin with, wash and soak chana dal for at least 1 hour.
• After that boil/steam the corn with salt, cool it. Remove the corn kernels with sharp knife. Keep the 2 tsp of whole kernels aside for later use.
• Next blend soaked, drained chana dal and remaining boiled corn to coarse paste.
• In a bowl, add the corn-chana dal paste along with chopped onions, green chillies, fresh coriander, corn kernels, boiled potatoes, breadcrumbs and ginger garlic paste.
• After that add all the dry spices - turmeric powder, coriander powder, chilli powder, pepper powder, chaat masala and salt.
• Mash & mix well. Now grease your hands with some oil & take a small portion. Shape it into kebabs as shown in the picture.
• Heat a non stick or thick bottom pan. Brush some oil, cook it by rotating all.sides till golden brown crisp from all sides.
• To give it a tandoor effect, I have cooked it on an open flame for a minute to get the smoky flavour.
• Enjoy with some mint chutney by the side.

Notes

1. You may add grated carrots also to make these kababs.

2. For binding these kababs you may use rice flour, besan (chickpea flour), rava (semolina) or tapioca starch instead of breadcrumbs for vegan options.

3. I have cooked these kebabs in a non stick pan, although you can also shallow fry them until they are evenly golden all over.

4. You may make these kababs in an Air fryer too. Or you can bake them in an OTG at 180 degrees.

For that place the kabab on a greased tray.  Brush/spray some oil on the kabab. Place in a pre heated oven and bake or grill till it turns golden brown turning them in between once.

 

 

Step by step instructions and pictorial presentation to make Corn Seekh Kabab | Bhutte ki Seekh

To begin with, wash and soak chana dal for at least 1 hour.

After that boil/steam the corn with salt, cool it. Remove the corn kernels with sharp knife. Keep the 2 tsp of whole kernels aside for later use.

Next blend soaked, drained chana dal and remaining boiled corn to coarse paste.

In a bowl, add the corn-chana dal paste along with chopped onions, green chillies, fresh coriander, corn kernels, boiled potatoes, breadcrumbs and ginger garlic paste.

After that add all the dry spices – turmeric powder, coriander powder, chilli powder, pepper powder, chaat masala and salt.

Mash & mix well. Now grease your hands with some oil & take a small portion. Shape it into kebabs as shown in the picture.

Heat a non stick or thick bottom pan. Brush some oil, cook it by rotating all.sides till golden brown crisp from all sides.

To give it a tandoor effect, I have cooked it on an open flame for a minute to get the smoky flavour.

Enjoy with some mint chutney by the side.

Notes

1. You may add grated carrots also to make these kababs.

2. For binding these kababs you may use rice flour, besan (chickpea flour), rava (semolina) or tapioca starch instead of breadcrumbs for vegan options.

3. I have cooked these kebabs in a non stick pan, although you can also shallow fry them until they are evenly golden all over.

4. You may make these kababs in an Air fryer too. Or you can bake them in an OTG at 180 degrees.

For that place the kabab on a greased tray.  Brush/spray some oil on the kabab. Place in a pre heated oven and bake or grill till it turns golden brown turning them in between once.

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