Corn kabab is a vegetarian delight. It comprises sweet corn kernels, different spices, and herbs that give it a wonderful flavor. Follow my recipe to make corn kababs at home easily.
KEY TAKEAWAYS
- Corn kababs offer an exquisite snacking experience due to the perfect blend of spiciness and flavor.
- Serve them hot on a plate with tomato ketchup, tamarind chutney, green chutney, onion rings, lemon slices, mustard sauce, or mint-yogurt dip.
- Corn kababs taste sweet and savory. These are crunchy and rich in flavor.
- You can try paneer kabab, soyabean kabab, lentil kabab, and vegetable kabab for similar taste experience.
Mummy once let me help her making corn kabab. That is when I fell in love with this recipe. I was so excited, I wanted to try it one day all by myself and wanted to surprise her. At first, I was apprehensive as how it would turn up but when she tasted it and smiled, I was assured. She said, “You are such a good cook!” I was so happy to hear this and hugged her tightly, feeling the love from my heart.
How to Make Corn Kabab? (Step by Step Guide with Images)
Step 1: Take one sweet corn (makai). Remove the skin and clean it.
Step 2: Grate it.
Step 3: Keep the grated corn in a bowl.
Step 4: Add ¼ cup each of finely chopped capsicum carrots, and coriander leaves. Also add, 1 tsp salt ¼ tsp of asafetida (hing), ¼ cup of puffed rice (poha), 1 tsp chaat masala powder, 2 tsp ginger chili paste, 1 tsp roasted cumin powder, and ½ tsp black pepper powder.
Step 5: Mix everything nicely.
Step 6: Grate 3 medium-sized boiled potatoes.
Step 7: Mix well.
Step 8: Add 3 tbsp each of rice flour and gram flour (besan). Mix.
Step 9: Grease your hand with a little bit of oil. Take a small portion of the mixture in your hand. Make a ball first.
Step 10: Press to make the desired shape of kababs.
Step 11: Keep on a plate.
Step 12: Heat ¼ cup of cooking oil in a pan on high heat. Reduce the flame to medium. Release the pieces gently one by one. Fry for one minute.
Step 13: Flip and fry the other side.
Step 14: Remove when they turn golden brown.
Step 15: Your homemade delicious corn kababs are ready. Garnish them with a few chopped fresh coriander leaves and serve them hot on a plate.
Recipe Card
Corn Kabab
Ingredients
- 1 piece sweet corn makai, grated
- ¼ cup capsicum finely chopped
- ¼ cup carrot finely chopped
- ¼ cup coriander leaves finely chopped
- 1 tsp salt
- ¼ tsp asafetida hing
- ¼ cup puffed rice poha
- 1 tsp chaat masala powder
- 2 tsp ginger chili paste
- 1 tsp cumin powder roasted
- ½ tsp black pepper powder
- 3 tbsp rice flour
- 3 tbsp gram flour besan
- 3 pieces potatoes medium size, boiled, peeled, grated
- ¼ cup cooking oil for shallow frying
Instructions
- Take one sweet corn (makai). Remove the skin and clean it.
- Grate it.
- Keep the grated corn in a bowl.
- Add ¼ cup each of finely chopped capsicum carrots, and coriander leaves. Also add, 1 tsp salt ¼ tsp of asafetida (hing), ¼ cup of puffed rice (poha), 1 tsp chaat masala powder, 2 tsp ginger chili paste, 1 tsp roasted cumin powder, and ½ tsp black pepper powder.
- Mix everything nicely.
- Grate 3 medium-sized boiled potatoes.
- Mix well.
- Add 3 tbsp each of rice flour and gram flour (besan). Mix.
- Grease your hand with a little bit of oil. Take a small portion of the mixture in your hand. Make a ball first.
- Press to make the desired shape of kababs.
- Keep on a plate.
- Heat ¼ cup of cooking oil in a pan on high heat. Reduce the flame to medium. Release the pieces gently one by one. Fry for one minute.
- Flip and fry the other side.
- Remove when they turn golden brown.
- Your homemade delicious corn kababs are ready. Garnish them with a few chopped fresh coriander leaves and serve them hot on a plate.
