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 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.
Recipe by at https://yummytalesoftummy.com/corn-and-vegetables-kababs/