Sweet Corn Potato Kababs!

Corn and Potato Kabab

  • Servings: 12 Kababs
  • Difficulty: Easy
  • Print


  1. Sweet Corn Kernels- 1 cup
  2. Potatoes- 2
  3. Finely chopped onion- ½ cup
  4. Finely chopped capsicum- ½ cup
  5. Finely chopped green chilli- 2
  6. Finely chopped coriander leaves- 2 tbsp
  7. Ginger paste- 1 tbsp
  8. Red chili powder- 1 tbsp
  9. Turmeric powder- ¼ tsp
  10. Pepper powder- ¼ tsp
  11. Garam masala powder- ½ tsp
  12. Chaat masala- 2 tsp
  13. Bread crumbs- ¼ cup
  14. Chickpea flour- 1 tbsp
  15. Corn flour- 2 tbsp
  16. Lemon juice- 1 tbsp
  17. Salt to taste
  18. Oil


Step One

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.

Step Two

Simultaneously, boil the potatoes in a pressure cooker, for upto three whistles or until cooked. Peel the skin, mash the potatoes and keep aside.

Step Three

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.

Step Four

Make small cylinders of the well combined mixture and flatten it lightly on greased palms.

Step Five

Deep fry the kababs on medium heat in hot oil.

Serve with some green chutney and onion slices.


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