Corn Shami Kebab
by Amarendra Mulye
Shami kebab is an extremely popular snack in india and pakistan. Shami kebabs are composed of small patty. These kebabs are served with raw onions and mint-coriander chutney.
Corn Shami Kebab recipe - How to make Corn Shami Kebab
Preparation Time: Cooking Time: Total Time:
Makes 15 to 16 kebabs
500 gms sweet corn kernels (makai ke dane)
2 tbsp soaked chana dal (split bengal gram)
3-4 bread slices , crumbled
1 tsp green chilli paste
1 tbsp chopped coriander (dhania)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp garam masala
1 tsp chaat masala
1 tsp lemon juice
salt to taste
cornflour , if required
For Stuffing
8 cheese cubes
1 tbsp chopped mint leaves (phudina)
Other Ingredients
oil for deep frying
Method
For the stuffing
Hoe to proceed
- Method
- In a deep pan, boil enough water and add the corn kernels.
- Cook for 2 to 3 minutes and remove from the water.
- Add the chana dal in the same water and cook for 2 to 3 minutes.
- Remove and drain the excess water.
- Combine the corn and chana dal and blend in a mixer to a coarse mixture.
- Add the green chilli paste, coriander, coriander-cumin seeds powder, garam masala, chaat masala, salt and lemon juice and mix well.
- Add the bread slices and mix well.
- Add the corn flour if required and mix well.
- Divide the mixture into 16 equal portions and shape each into small balls.
- Flatten each ball and keep aside.
For the stuffing
- For the stuffing
- Combine the cheese and mint in a bowl and divide the stuffing into 16 equal portions.
Hoe to proceed
- Hoe to proceed
- Place a portion of the stuffing at the center of ball and seal the edges tightly and shape them into kebabs.
- Repeat the same to make 15 more kebabs.
- Heat the oil in a kadhai and deep fry each kebab till they turn golden brown and crisp from all the sides.
- Serve hot with green chutney and tomato sauce
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