Crispy Corn and Methi Kebabs: A Flavorful Vegetarian Starter
40 minutes
856 reads
About Crispy Corn and Methi Kebabs: A Flavorful Vegetarian Starter
Craving a crispy, flavorful appetizer that's both healthy and easy to make? These Crispy Corn and Methi Kebabs are the answer! They're bursting with the vibrant sweetness of corn and the earthy depth of fenugreek (methi).This simple recipe creates incredibly satisfying kebabs with a unique flavor profile that will tantalize your taste buds. Perfect for parties or a light snack, they're guaranteed to impress.Whether served as a starter or alongside your favorite dip, these golden-brown delights offer a delicious vegetarian option everyone will enjoy.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Kebabs
- 1 cup Corn Kernels boiled and coarsely crushed, sweet
- 1/2 cup Fenugreek Leaves methi, chopped, fresh
- 1/2 cup Potatoes boiled, peeled and mashed
- 1/2 cup Onion finely chopped
- 2 tbsp Coriander cilantro, chopped, fresh
- 1 tsp Chilies finely chopped, green
- 1 1/2 tsp Salt or to taste
- 1/2 cup Breadcrumb
For Cooking
- Oil for shallow frying
Instructions
- In a large bowl, combine the coarsely crushed corn kernels, chopped fenugreek leaves, mashed potatoes, chopped onion, chopped coriander, green chilies, salt, and breadcrumbs.
- Mix all the ingredients thoroughly until they are well combined. This ensures the flavors meld together and the kebabs hold their shape.
- Divide the mixture into 8 equal portions. Shape each portion into a round, flat tikki or patty. Gently press them to ensure they hold together.
- Heat a small amount of oil in a non-stick skillet or tava over medium heat. A non-stick surface prevents sticking and ensures even browning.
- Carefully place the kebabs in the hot skillet. Avoid overcrowding the pan to ensure even cooking.
- Cook the kebabs for about 3-4 minutes per side, or until they turn golden brown and crispy. Flipping ensures even cooking and a beautiful crust.
- Remove the kebabs from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the hot, crispy Corn and Methi Kebabs immediately as a starter or snack. They pair wonderfully with a chutney of your choice.
Recipe Notes
Good To Know
- For extra crispiness, lightly brush the kebabs with oil and bake them at 200°C (390°F) for 12-15 minutes, flipping halfway through, instead of shallow frying.
- If fresh fenugreek leaves are unavailable, substitute with 1 tablespoon of dried kasuri methi, but crush it between your palms before adding to release more aroma.
- To make these kebabs gluten-free, replace bread crumbs with coarsely ground oats or rice flakes (poha) for binding.
- Serve alongside a tangy mint-yogurt dip or an imli (tamarind) chutney to balance the sweet and spicy flavors of the kebabs.
Expert Tips
- For a smokier flavor, try grilling the kebabs over medium heat for a few minutes per side.
- Don't overcrowd the pan when shallow frying or baking. Ensure enough space between kebabs for even cooking.
- Soaking wooden skewers in water for 30 minutes before threading the kebabs will prevent them from burning.
Storage Instructions
- Store leftover kebabs in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or on a skillet over medium heat until warmed through.
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Recipe Nutrition
Calories: 359kcalCarbohydrates: 2gFat: 40gSaturated Fat: 2gPolyunsaturated Fat: 11.4gMonounsaturated Fat: 22.8gSodium: 855mgSugar: 1g
Bhumika Gandhi
Articles: 72
4 Comments
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Looks so wonderful! Thanks for posting.
What a delightful recipe! Thanks for sharing.
This is amazing! Excited to make it.
Such a tasty dish! Thanks for the recipe.