Crispy Corn Kabab!

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Ingredients:

Golden Brown Bread

1 cup + 2 tbsp corn, fresh

2 potato, boiled & mashed

1 onion, finely chopped

½ capsicum, finely chopped

1 green chilli, finely chopped

½ tsp ginger paste

½ tsp kashmiri red chili powder

salt to taste

¼ tsp turmeric powder

½ tsp garam masala

1 tbsp besan

½ tsp chaat masala

¼ cup bread crumbs

2 tbsp coriander leaves, finely chopped

1 tbsp corn flour

¼ tsp pepper

1 tbsp lemon juice

Oil for deep frying

Corn Pakoda Recipe

Method:

First of all take a small blender and take boiled corn or frozen corn, further blend all the ingredients  into coarse paste without adding any water.

Transfer the paste to a large mixing bowl; also add boiled and mashed potato.

To the paste add onion, capsicum, chilli and ginger paste.

And then add spices and salt to it.

Now add ¼ cup bread crumble and then add in 1 tbsp roasted besan and coriander leaves.

Continue adding 1 tbsp corn flour, 2 tbsp of boiled corn and crushed black pepper.

Then add lemon juice and then combine everything well to form a dough.

You can add in more bread crumbs if there is too much moisture.

Make sure that the dough is non sticky.

Further, make bullet shaped kababs greasing hands with oil.

Deep fry them into hot oil.

Stir occasionally the Kebabs and fry till the kebabs turn golden brown on medium flame.

Finally, serve corn kebabs with tomato sauce or any other favorite toppings and few slices of onion (optional)

 

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