Corn and Potato Kebabs
by Tarla Dalal

A simple and subtle blend of ingredients shaped on a skewer and grilled to create seekh kebabs..... of a vegetarian kind. You can even shape them into tikkis and shallow fry if you like.

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Corn and Potato Kebabs recipe - How to make Corn and Potato Kebabs

1 cup boiled sweet corn kernels (makai ka dana)
1 cup potato , boiled and grated
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
1/4 tsp garam masala
2 tsp lemon juice
2 to 3 tbsp bread crumbs
salt to taste

Other ingredients
oil for grilling

For serving
Green Chutney

Method

Combine all the ingredients in a bowl and mix well.
Divide the mixture into 4 equal portions.
Using a thick seekh (metal skewer), press each portion of the corn mixture on it using your fingers to make a 100 mm. (4") long kebab.
Brush each kebab generously with a little oil.
Cook the kebabs over a charcoal or electric barbeque till the kebabs are evenly browned (approx. 3 to 4 minutes), on all sides.
Cut into pieces and serve hot with green chutney.

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