Corn Kebab, Indian Corn Kabab
by Tarla Dalal
corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | with 27 amazing images.
corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack is a tempting chatpata snack which is absolutely enjoyable. Learn how to make Indian corn kabab.
To make corn kebab, dip wooden sticks in a glass of water. Keep aside. In a deep bowl, add boiled and corn, potatoes, breadcrumbs, onions, capsicum, coriander, ginger paste, green chillies, black pepper, chaat masala, garam masala, corn flour, besan and salt. Mix well to form a dough. Divide the mixture into 14 equal portions. Take one portion of the mixture and insert the ice cream stick in the centre and make kebabs into cylindrical shape. Heat oil in the kadhai, deep fry 3 to 4 kebabs at a time until evenly golden brown in colour form all the sides. Serve the corn kebab immediately with tomato ketchup and green chutney.
Seekh kebabs are known to be traditionally non-vegetarian preparations. Here is a wonderful vegetarian recipe of a seekh kebab made with grated sweet corn and mashed potatoes. These Indian corn kabab on sticks are sure to appeal to kids as a finger food, especially when served during birthday parties.
To obtain firmer and better-textured kebabs it is advisable to use boiled potatoes. Bread crumbs is combined with besan for binding the makai kebab Indian snack further add the necessary crispy texture as well. And of course, not to forget the host of Indian spices used here. The right proportions of the spices is what makes them tastes different but equally delicious.
Each piece of potato corn kebab is sure to tempt to come back for another serving whether it is served with tomato ketchup or green chutney.
Tips to make corn kebab. 1. You can also add vegetables of your choice such as French beans and carrot. 2. You can make all ready and deep-fry them when guests come. 3. If you do not have ice cream stick you can also use bread sticks.
Enjoy corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | with step by step photos.
Corn Kebab, Indian Corn Kabab recipe - How to make Corn Kebab, Indian Corn Kabab
Preparation Time: Cooking Time: Total Time:
Makes 14 kebabs
For Corn Kebab
1 cup boiled and crushed sweet corn kernels
1 1/4 cups boiled peeled and grated potatoes
1/2 cup bread crumbs
1/4 cup finely chopped onions
1/2 cup finely chopped capsicum
1 tsp ginger (adrak) paste
2 tsp finely chopped green chillies
1/2 tsp freshly ground black pepper (kalimirch)
1 tsp chaat masala
1 tsp garam masala
2 tbsp finely chopped coriander (dhania)
1 tbsp cornflour
1 tbsp besan (bengal gram flour)
salt to taste
oil for deep-frying
For Serving
tomato ketchup
green chutney
For corn kebab
- For corn kebab
- To make {span class="bold1"}corn kebab{/span}, dip wooden sticks in a glass of water. Keep aside.
- In a deep bowl, add boiled and corn, potatoes, breadcrumbs, onions, capsicum, coriander, ginger paste, green chillies, black pepper, chaat masala, garam masala, corn flour, besan and salt. Mix well to form a dough.
- Divide the mixture into 14 equal portions. Take one portion of the mixture and insert the ice cream stick in the centre and make kebabs into cylindrical shape.
- Heat oil in the kadhai, deep fry 3 to 4 kebabs at a time until evenly golden brown in colour form all the sides.
- Serve the {span class="bold1"}corn kebab{/span} immediately with tomato ketchup and green chutney.
Corn Kebab Video
liked our corn kebab video, then do try our other kebab recipe?
- liked our corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | then, do try our other kebab recipes also:
what is corn kebab made of?
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corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack is made of: See below image of List of ingredients for crispy corn kebab.
how to make dough for corn kebab
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To make corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | In a deep bowl, add 1 cup boiled and crushed sweet corn kernels.
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Add 1 1/4 cups boiled peeled and grated potatoes.
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Add 1/2 cup bread crumbs.
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Add 1/4 cup finely chopped onions.
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Add 1/2 cup finely chopped capsicum.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1 tsp ginger (adrak) paste.
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Add 2 tsp finely chopped green chillies.
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Add 1/2 tsp freshly ground black pepper (kalimirch).
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Add 1 tsp chaat masala.
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Add 1 tsp garam masala.
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Add 1 tbsp cornflour.
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Add 1 tbsp besan (bengal gram flour).
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Add salt to taste.
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Mix well to form a dough.
how to shape corn kebab
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Divide the mixture into 14 equal portions.
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Take one portion of the mixture.
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Insert the ice cream stick in the centre.
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Shape the mixture into cylindrical shape to make kebabs.
how fry and serve corn kebab
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Heat oil in the kadhai, deep fry 3 to 4 kebabs at a time until evenly golden brown in colour form all the sides.
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Drain on an absorbent paper.
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Serve corn kebab recipe | Indian corn kabab | potato corn kebab | makai kebab Indian snack | immediately with tomato ketchup and green chutney.
tips to make corn kebab
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You can also add vegetables of your choice such as French beans and carrot.
-
You can make all ready and deep-fry them when guests come.
-
If you do not have ice cream stick you can also use bread sticks.
| Energy | 71 cal |
| Protein | 0.8 g |
| Carbohydrates | 5.7 g |
| Fiber | 0.8 g |
| Fat | 5.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 103.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 9.1 mg |
| Folic Acid | 9.1 mcg |
| Calcium | 5.5 mg |
| Iron | 0.3 mg |
| Magnesium | 9.5 mg |
| Phosphorus | 12.8 mg |
| Sodium | 2.7 mg |
| Potassium | 69.9 mg |
| Zinc | 0.2 mg |