1teaspoon lemon juice or ½ teaspoon dry mango powder (amchur powder)
5 to 6 tablespoons rice flour or roasted besan or add as required
oil as required for pan frying
chaat masala as required
pressure cooking corn and potatoes
Firstly take 2 medium to large corn cobs and 4 medium potatoes in a pressure cooker. Add water just about covering the potatoes. Pressure cook for 5 to 6 whistles on medium flame.
When the pressure settles down open the lid. Drain all the water and let the corn cobs and potatoes become warm or cool down.
making corn paste for corn kebab
Then using a sturdy knife slice the cooked corn kernels. Be careful when slicing the corn kernels. You will need 2.5 cups corn kernels.
Add the corn kernels in a grinder jar.
Also add 1 green chilli, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 2 tablespoons chopped coriander leaves.
Grind to a semi fine paste. If you want you can make a fine paste also. Keep the corn paste aside.
making corn kabab mixture
When the potatoes become warm or cool, then in a bowl, peel and mash the potatoes with a fork or potato masher. Let the mashed potatoes cool completely before you add other ingredients in it.
To the mashed potatoes, add the ground corn paste.
Now add the following spices – ¼ teaspoon carom seeds, ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon cumin powder and ½ teaspoon garam masala powder. Also add salt as required.
Add 1 teaspoon lemon juice. Instead of lemon juice you can also add ½ to 1 teaspoon dry mango powder (amchur powder).
Now add 5 to 6 tablespoons rice flour or roasted besan. Rice flour is used as a binding ingredient. For roasting besan, roast it in a small pan on a low flame till it becomes aromatic.
Mix very well. Cover the bowl and refrigerate the corn kabab mixture for 30 minutes. Meanwhile rinse some bamboo skewers and dry them with a kitchen towel.
shaping corn kebab
Grease your palms with a bit of oil. Now take a large portion of the kabab mixture and flatten it.
Place a bamboo skewer on the flattened kabab.
Shape, roll and seal both the edges. Make a sausage like shape.
Now gently roll and shape into a kabab. Alternatively you can roll the skewer on a wooden board to shape the kebab.
Make all corn kababs this way. If you do not have a skewer, then just flatten the kabab mixture like cutlets or patties.
pan frying sweet corn kebab
Heat a heavy tawa or griddle. Add ½ to 1 tablespoon oil. Use this much amount of oil for frying 3 to 4 kababs. On a medium-low flame let the corn kebabs get pan fried. Do use a well seasoned pan. Do not use pans where food can get stuck.
Then gently turn over and cook the other side of the corn kabab.
This way you can turn a couple of times till the corn kebabs are crisp, golden and fried well.
Once done remove on paper towels. This way pan fry all the sweet corn kebab.
Serve sweet corn kebab with any tamarind dates chutney or mint curd chutney or coriander chutney or mint-coriander chutney. While serving sprinkle some chaat masala from top.
For baking corn kababPlace the kabab on a greased tray or parchment paper or foil or a metal rack. Brush some oil on the kabab. Place in a pre heated oven and bake or grill at 180 degrees celsius till crisp and golden. Note: approx nutrition info is for 1 corn kabab.