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corn kabab recipe
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4.8 from 196 votes

corn cutlet recipe | corn kabab recipe | crispy corn kebab recipe

easy corn cutlet recipe | corn kabab recipe | crispy corn kebab recipe
Course snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 Servings
Author HEBBARS KITCHEN

Ingredients

  • 1 cup + 2 tbsp corn fresh / frozen
  • 2 potato boiled & mashed
  • ½ onion finely chopped
  • ¼ capsicum finely chopped
  • 1 green chilli finely chopped
  • ½ tsp ginger paste / adrak paste
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • salt to taste
  • ¼ tsp turmeric powder / haldi
  • ½ tsp garam masala powder
  • 1 tbsp besan / chickpea flour roasted
  • ½ tsp chaat masala
  • ¼ cup bread crumbs
  • 2 tbsp coriander leaves finely chopped
  • 1 tbsp corn flour
  • ¼ tsp pepper crushed
  • 1 tbsp lemon juice
  • oil for deep frying

Instructions

  • firstly, in a small blender take boiled corn or frozen corn.
  • further blend to coarse paste without adding any water.
  • transfer the paste to a large mixing bowl.
  • also add boiled and mashed potato.
  • additionally add onion, capsicum, chilli and ginger paste.
  • furthermore add spices and salt.
  • also add ¼ cup bread crumbs. or crumble fresh bread.
  • add in 1 tbsp roasted besan / gram flour and coriander leaves
  • continue adding 1 tbsp corn flour, 2 tbsp of boiled corn and crushed black pepper.
  • also add lemon juice.
  • combine everything well to form a dough.
  • add in more bread crumbs if there is to much moisture.
  • make sure to have a non sticky dough.
  • further, make bullet shaped kababs greasing hands with oil.
  • deep fry them into hot oil.
  • stir occasionally and fry till the kebabs turn golden brown on medium flame.
  • finally, serve corn kebabs with tomato sauce and few slices of onion.