Friday, 25 September 2015



  • Potatoes (boiled & mashed) - 4-5 medium sized
  • Corn kernel - 100 grams
  • Carrot (grated) - 1
  • Mint leaves (chopped) - 1-2 tablespoons
  • Coriander leaves (chopped) - 1-2 tablespoons
  • Cornflour - 3-4 teaspoons
  • Red chilli powder - 1/2 teaspoon
  • Salt (adjust according to taste) - 3/4 teaspoon approx.
  • Dried mango powder (amchoor) - 1/4 teaspoon
  • Green chillies (chopped) - 2
  • Oil for deep frying
  • In a pressure cooker, add corn kernel and water just enough to cover corn.
  • Pressure cook for around 5 minutes so that corn becomes soft enough to be used for the kebabs.
  • After around 5 minutes, turn off the flame and let the pressure release.
  • Next, grind it coarsely to get very small pieces of corn left.
  • Strain off the excess water from the corn.
  • Now, in a bowl add mashed potatoes, grated carrot and corn and mix them well.
  • Next, add cornflour, red chilli powder, salt, amchoor, chopped green chillies, mint leaves and coriander leaves and mix well.
  • A nice potato mix is ready for the kebabs.
  • Heat oil in a pan for deep frying.
  • Take some potato mixture and mould it in the form of a small tikki using a little water or oil.
  • Drop it into hot oil and deep fry till it turns slightly brown in colour. Deep fry on low flame so that it gets cooked well from the inside.
  • As it turns brown in colour, turn off the flame and take it out on a paper towel or a tissue paper to soak excess oil.
  • Corn kebabs are ready to serve.

No comments:


Related Posts Plugin for WordPress, Blogger...