Soft, sweet and spicy corn kebabs (makki ke kebabs) made with sweet corn, carrots, capsicum and roasted gram flour, a simple gluten free recipe that comes together so easily to give you the perfect appetiser.
Here we go.. One last appetiser recipe before I hit publish on my Diwali Appetiser recipe round up in a couple of days. Its crazy to even begin to think how quickly this year is flying by. Diwali will soon come and go, November is coming super soon, which is also the season of SO many food festivals in Delhi (yayieeee) - then December, which is almost 2020 (okay, not really... but yes, REALLY!) Lets stop this anxiety right here and come back to the present moment aka talk and exaggerate about this simple corn kebabs (makki ke kebabs).
This is week one of going vegetarian for me (=Sheenam) and I can not stop experimenting with vegetarian salads. This recipe for corn kebabs (makki ke kebabs) is obviously nowhere close to a salad but can I tell how great it is to add this to a basic leafy/ lettuce salad? Making these corn kebabs (makki ke kebabs) is way easier than you think. Lets get started, shall we?
How to make corn kebabs (makki ke kebabs)?
- mix together corn (not all), carrots, capsicum, garlic in a blender (for a couple of seconds) or food processor
- add this to potatoes
- add dry roasted gram flour
- season
- shape
- shallow fry
I normally add bread crumbs to my kebabs recipe for texture and shape. For example: beetroot kebabs or cheesy hara bhara kebab. For this recipe, I used roasted gram flour.
Simply dry roast regular besan (gram flour) for 1 minute on high flame (stirring consistently) and let this cool down. Add to the mixture.
Shallow fry these kebabs (1 1/2 min per side) and serve hot with chutney/ dip of your choice.
Scroll down for full recipe.
Some more appetiser recipes from the blog that you might like:
- cheesy hara bhara kebabs
- sesame toasts
- beetroot kebabs
- crispy fried corn
- baby corn salt & pepper
- crispy honey chilli potatoes
Corn Kebabs (Makki ke Kebab)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 10 kebabs 1x
- Category: Appetizer
Description
Soft, sweet and spicy corn kebabs (makki ke kebabs) made with sweet corn, carrots, capsicum and roasted gram flour, a simple gluten free recipe that comes together so easily to give you the perfect appetiser.
Ingredients
- 115 grams Sweet Corn (boiled)
- 50 grams Carrots (chopped)
- 50 grams Capsicum (chopped)
- 115 grams Potato (boiled and mashed)
- 1/2 cup Roasted Besan (Gram Flour) (see recipe notes)
- Salt
- Chilli Powder
- 3 tbsp Oil
- 1 tsp Garlic (crushed)
Instructions
- Add capsicum, carrots, garlic and 3/4th quantity of corn to a blender and blend for a few seconds to form a pasty mixture. Just a few seconds only probably 3-5.
- Add this to a large dish and mix together with mashed potato, roasted besan (gram flour), chilli powder, salt and remaining corn.
- Divide the mixture into 10 parts and prepare kebabs.
- Heat 1 1/2 tbsp oil in a pan and shallow fry 5 kebabs on medium heat for 1 1/2 min per side. Repeat for remaining kebabs and serve hot with chilli dip/ chutney.
Notes
To prepare the roasted besan (gram flour) - add regular besan (gram flour) to a pan and dry roast on high heat for maximum one minute stirring consistently with the help of a whisker/ egg beater. Let this cool down to room temperature before adding it to the kebabs.
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