Ingredients
- Corn kernels 250 gm
- Potatoes 40 gm (boiled, grated)
- Cottage cheese 40 gm (grated)
- Onion 50 gm (finely chopped)
- Ginger 10 gm (finely chopped)
- Green chili 10 gm (finely chopped)
- Fresh coriander 30 gm (chopped)
- Red chili powder 5 gm
- All spice powder 10 gm
- Oil 500 ml
- Corn flour 40 gm
- Cumin powder 5 gm
- Salt to taste
How to make Corn Kebab
- Crush the sweet corn kernels and squeeze well in order to drain brine.
- Mix together the potato, cottage cheese, corn flour and corn and set aside.
- Sprinkle salt on the onion and leave it for some time.
- Meanwhile, add ginger, green chilies, coriander, red chili and cumin powder to the potato mixture.
- Squeeze the onion to drain off water and add this to the kebab mix.
- Form barrel-shaped cutlets and deep fry until crisp.
- Serve with pudina chutney or sauce.
