Crispy Corn Kebabs (Bhutta Kebab) with Coconut Chutney
30 minutes
707 reads
About Crispy Corn Kebabs (Bhutta Kebab) with Coconut Chutney
Craving a vibrant, crispy snack that bursts with flavor? These Crispy Corn Kebabs, also known as Bhutta Kebab, deliver a delightful mix of textures and tastes that will tantalize your taste buds.Imagine juicy corn kernels sautéed with aromatic spices and crunchy nuts, then pan-fried to golden perfection. A cool and creamy coconut chutney adds a refreshing contrast, making these kebabs an irresistible appetizer or snack.And bonus—you're enjoying the healthy benefits of corn, packed with lutein and zeaxanthin for eye health. It's a guilt-free indulgence!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Kebabs
- 2 ears Corn fresh
- 1/2 tbsp Oil or as needed for shallow frying
- 1 tsp Cumin Seeds
- 1 Chili dried, red, whole
- 1 tsp Ginger Paste
- 1 tsp Cumin ground
- 1 tbsp Peanuts
- 1 tbsp Almonds
- 1 tbsp Raisins
- 1 tbsp Coconut chopped, fresh
- 1 tbsp Split Chickpea split chickpeas, roasted
- 1 tbsp Ragi Flour finger millet flour
- 1-2 tsp Salt or to taste
Instructions
- Shuck the fresh corn and boil the cobs until tender. This can be done in a pot of boiling water or in the microwave. Set aside to cool slightly.
- Once the corn is cool enough to handle, cut the kernels off the cobs using a sharp knife. Be careful not to cut too deep into the cob.
- Heat the oil in a large pan over medium heat. Add the cumin seeds and dried red chili. Sauté for about 30 seconds until the cumin seeds are fragrant.
- Add the ginger paste and ground cumin to the pan. Sauté for another minute until fragrant, stirring constantly to prevent burning.
- Add the corn kernels to the pan and stir-fry for 2-3 minutes until they are lightly browned. This adds a nice textural element to the kebabs.
- Add the peanuts, almonds, raisins, and chopped fresh coconut to the pan. Stir well to combine.
- In a small bowl, combine the roasted chana dal, ragi flour, and salt. The ragi flour will help bind the kebabs together.
- Add the dry ingredients to the pan with the corn mixture. Stir well to coat everything evenly.
- Form the mixture into small patties or kebabs. You can use your hands or a spoon to shape them.
- Heat a little more oil in the same pan over medium-low heat. Shallow fry the kebabs for 3-4 minutes per side, or until they are golden brown and crispy.
- Serve the Crispy Corn Kebabs hot with coconut chutney.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
- If you don't have fresh cilantro, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Video
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Recipe Nutrition
Calories: 273kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gSodium: 1249mgPotassium: 549mgFiber: 6gSugar: 14gVitamin A: 530IUVitamin C: 40mgCalcium: 86mgIron: 3mg
Geeta Biswas
Articles: 919
4 Comments
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Such a flavorful dish! Can’t wait to taste it.
This looks perfect! Thanks for posting.
This is wonderful! Can’t wait to taste it.
Yum! This recipe is a must-try.