CORN KEBAB / How to make BHUTTE KE KEBAB


A true Vegetarian’s delight, the Corn kebab are surely going to take the top most position in your favourite snack list. Kebabs are commonly referred to as shish kebab, “shish” which basically means skewer.  They are traditionally associated with meat and with their origins in Middle Eastern cuisine. There are many variants which are popular throughout Asia and around the world. Although, kebabs are often cooked on a skewer over a fire or a grill but in India the variations have proliferated into several forms of meat and even vegetarian and sometimes cooked on a griddle, steamed or even deep fried.

Love for Corn Kebab

These corn kebabs are perfect for parties. Children love corn; Kabir loves them and can have it almost for all his meals. And because of its mild flavor, this mouthwatering starter can be used in many gatherings geared for children such as birthdays to get them to eat more vegetables.

This recipe is very simple and very easy to make since all the ingredients are mostly available at home. My hubby loves kebabs and as vegetarians we tend to get very few choices, and this recipe will give you the most delicious kebabs in no time.

If You Like This Veg Corn Kebab Recipe, You’ll Enjoy These Too

Hara Bhara Kebab

You May Find Some More Snacks Recipes Here.

Happy Cooking!

CORN KEBAB
CORN KEBAB / BHUTTE KE KEBAB

Ingredients

Corn Kernels 1 Cup
Spring Onion finely chopped 1 Big
Capsicum/Green Bell Pepper finely chopped  ½
Coriander leaves chopped 2 tbsp
Green Chilies finely chopped 1 tsp
Grated Ginger 1 tsp
Crushed Black Pepper ¼ tsp
Garam Masala ¼ tsp
Chaat Masala ¼ tsp
Salt to taste
Rice flour 4 tbsp

Method

First of all, without using any water, grind the corn kernels to get a coarse paste.

Further, transfer it to a bowl and all other ingredients. If you are making this for children, you can skip the green chilies or de-seed them before cutting.

Mix this well and ensure the mixture to be firm. If not, the kebab will dissolve in oil while frying.

Next, take a small portion of the mixture and make a desired shape. I made it round and then flattened them. You can even make an oblong shape.

Shape the entire mixture and keep them in the refrigerator till you fry them.

Heat oil in a pan and deep fry them on medium low heat till golden brown.

Furthermore, drain the corn kebab on kitchen towel.

Finally, garnish them with fresh coriander leaves and sprinkle some chaat masala over it.

Serve hot with onion rings and green chutney.

corn kebab
CORN KEBAB / BHUTTE KE KEBAB

Recipe Notes

You can use the red onion instead of spring onions if you don’t have it readily available.

Instead of rice flour, you can use millet flour or besan/chickpea flour. But the rice flour does make a difference. Basically, the crispiness that you get from rice flour is the key. I would suggest you to keep rice flour at home as it will be used in a variety of dishes in my recipes.

Instead of deep frying, alternatively you can also cook it on a skillet.

Are you making this recipe? I would LOVE to see your creations so snap a photo and tag truexplore on Instagram with the hashtag #truexplore and give me a shout out. Moreover, you can also follow me on Facebook,  Twitter,  Pinterest  and  Instagram for more such easy recipes.

CORN KEBAB / BHUTTE KE KEBAB

This recipe is very simple and easy to make since all the ingredients are mostly available at home.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Snack
Cuisine: Indian
Keyword: APPETIZER, CORN KEBAB, INDIAN, KEBAB, QUICK & EASY, SNACK, STARTER
Author: Simran Khorana

Ingredients

  • 1 cup Corn Kernels
  • 1 big Spring Onion finely chopped
  • ½ Capsicum finely chopped
  • 2 tbsp Coriander leaves chopped
  • 1 tsp Green Chillies finely chopped
  • 1 tsp Ginger grated
  • ¼ tsp Black Pepper crushed
  • ¼ tsp Garam Masala
  • ¼ tsp Chaat Masala
  • 4 tbsp Rice Flour
  • Salt to taste

Instructions

  • Without using any water, grind the corn kernels to get a coarse paste.
  • Transfer it to a bowl and all other ingredients. If you are making this for children, you can skip the green chilies or deseed them before cutting.
  • Mix this well and ensure the mixture to be firm. If not, the kebab will dissolve in oil while frying.
  • Take a small portion of the mixture and make a desired shape. I made it round and then flattened them. You can even make an oblong shape.
  • Shape the entire mixture and keep them in the refrigerator till you fry them.
  • Heat oil in a pan and deep fry them on medium low heat till golden brown.
  • Drain the kebabs on kitchen towel.
  • Garnish them with fresh coriander leaves and sprinkle some chaat masala over it.
  • Serve hot with onion rings and green chutney.

Notes

  • You can use the red onion instead of spring onions if you don’t have it readily available.
  • Instead of rice flour, you can use millet flour or besan/chickpea flour. But the rice flour does make a difference. The crispiness that you get from rice flour is the key. I would suggest you to keep rice flour at home as it will be used in a variety of dishes in my recipes.
  • Instead of deep frying, alternatively you can also cook it on a skillet.

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