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Corn Kebabs (Makki ke Kebab)

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10 kebabs 1x
  • Category: Appetizer


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.


  • 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)


  1. 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.
  2. Add this to a large dish and mix together with mashed potato, roasted besan (gram flour), chilli powder, salt and remaining corn.
  3. Divide the mixture into 10 parts and prepare kebabs.
  4. 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.


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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