Corn and Potato Kabab
- Sweet Corn Kernels- 1 cup
- Potatoes- 2
- Finely chopped onion- ½ cup
- Finely chopped capsicum- ½ cup
- Finely chopped green chilli- 2
- Finely chopped coriander leaves- 2 tbsp
- Ginger paste- 1 tbsp
- Red chili powder- 1 tbsp
- Turmeric powder- ¼ tsp
- Pepper powder- ¼ tsp
- Garam masala powder- ½ tsp
- Chaat masala- 2 tsp
- Bread crumbs- ¼ cup
- Chickpea flour- 1 tbsp
- Corn flour- 2 tbsp
- Lemon juice- 1 tbsp
- Salt to taste
In a vessel, take the sweet corn and boil it for about 15 mins. Season with salt. Once cooked, keep it aside to cool. After the corn kernels have cooled, keep aside 2 tbsp of kernels and roughly mash the remaining kernels.
Simultaneously, boil the potatoes in a pressure cooker, for upto three whistles or until cooked. Peel the skin, mash the potatoes and keep aside.
Now in a mixing bowl, mix the mashed corn, potatoes, onions, capsicum, coriander leaves and ginger paste. Squeeze half a lemon. Add chilli powder, turmeric powder, pepper powder, garam masala and chaat masala. Add bread crumbs, chickpeas flour and corn flour. Season with salt. Combine well and check the consistency.
Tip: If the mixture is very runny, add more corn flour to make it tight.
Make small cylinders of the well combined mixture and flatten it lightly on greased palms.
Deep fry the kababs on medium heat in hot oil.
Serve with some green chutney and onion slices.