Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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

Scale
  • 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

  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.

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.

Recipe Card powered byTasty Recipes
%d bloggers like this: