Sweet Corn Potato Kababs!

Corn and Potato Kabab

  • Servings: 12 Kababs
  • Difficulty: Easy
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Ingredients

  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

Directions

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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Vegetarian appetizer 

Weekends are a prefect time to host friends for dinner. However, this dinner plan was rather interesting as it was going to be a complete vegetarian menu. I spent days thinking what the menu should look like. After a couple of hours of serious contemplation, I remembered the Subz Kadak Seekh Kabab that I had at Sahib Sindh Sultan Restaurant in India. Voila, I got my first starter..!

Vegetable Seekh Kebab

  • Servings: 5-6
  • Difficulty: Easy
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Ingredients

  • Finely chopped French Beans- 1/2 cup
  • Finely chopped Cabbage- 1/2 cup
  • Finely chopped Carrots- 1/2 cup
  • Corn kernels- 1/4 cup
  • Green peas- 1/4 cup
  • Ginger- garlic paste- 1 tbsp
  • Green Chilli paste- 1 tbsp
  • Boiled and mashed Potatoes- 2 medium sized
  • Finely chopped Coriander Leaves- 1/4 cup
  • Caraway seeds (shahi jeera)- 1 tsp
  • Gram Flour- 2 tbsp or as per requirement
  • Oil- 1 tbsp
  • Salt- to taste

Directions

Step One

Boil the medium sized potatoes in a pressure cooker. Keep aside till it cools a bit and then peel the potatoes. Roughly mash the peeled potatoes and keep it aside.

Tip: The potatoes should be mashed before it cools down completely; the potatoes need not be smoothly mashed.

Step Two

Take a medium sized pan and heat a teaspoon of oil. Once the oil is hot, crackle a teaspoon of Caraway seeds. Add Ginger- garlic and green chilli paste.

Tip: Excess oil can alter the dryness of the kabab. This Kabab is shallow fried with very less oil.

Step Three

Once the rawness of the ginger-garlic paste reduces, add all the finely chopped vegetables and saute till it is cooked. Season with Salt. Keep aside for a while till this mix cools down.

Step Four

Coarsely grind the cooked vegetables and check for seasoning.

Step Five

In a small sized skillet, roast 2 tablespoons of gram flour on medium heat, so that you get a nutty flavor.

Tip: Use medium heat while roasting the flour as it may burn quickly. Increase or decrease gram flour as per the requirement to roll the kababs into a tight shape.

Step Six

In a bowl, mix the coarsely ground vegetables, mashed potatoes and gram flour. Add more salt, if required. Roll the kababs into any shape, either into small flattened balls or cylindrical rolls. Lighly brush some oil on a skillet and fry the kababs.

Step Seven

Serve the kababs with either ketchup or green chutney.