Vegetarian Corn Seekh Kebabs: A Delicious Indian Snack
20 minutes
794 reads
About Vegetarian Corn Seekh Kebabs: A Delicious Indian Snack
Tired of the same old snacks? These vegetarian Corn Seekh Kebabs offer a delightful twist on a classic! Made with sweet corn, potatoes, and aromatic spices, these kebabs are surprisingly easy to make and bursting with flavor. Perfect for a vegetarian barbecue, appetizer, or a fun weeknight meal.Unlike traditional meat kebabs, this recipe provides a healthy and satisfying vegetarian alternative. The combination of corn and potato creates a wonderfully moist and tender kebab, while the blend of spices adds a depth of flavor that will leave you wanting more. Prepare to impress your family and friends with this simple yet elegant dish!Get ready to experience the deliciousness of these easy-to-make, flavorful vegetarian kebabs. The step-by-step instructions make it perfect for both beginners and experienced cooks. Let's get cooking!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Kebabs
- 2 cup Corn Kernels boiled, fresh or frozen
- 2 Potatoes boiled and mashed, medium-sized
- 1 medium Onion finely chopped
- 2 Chilies finely chopped (adjust to taste), green
- 1 tbsp Ginger finely grated
- 2 tbsp Breadcrumb
- 1 tbsp Corn Flour
- 1 tbsp Coriander chopped, fresh
- 1 tsp Cumin Seeds dry roasted and ground
- 1 tsp Chaat Masala
- 1 tbsp Lemon Juice
- 1/2 - 1 tsp Chili Powder adjust to taste, red
- Salt to taste
- 1 tbsp Oil for cooking the onion and spices
For Coating
- 2 tbsp Breadcrumb
For Cooking
- 2 tbsp Olive Oil for shallow frying, or vegetable oil
Instructions
Prepare the Corn and Potato Mixture
- First, boil the corn kernels until tender. Then, coarsely grind or pulse the boiled corn in a food processor or blender to a slightly chunky paste. Boil and mash the potatoes separately.
Sauté Aromatics and Combine Ingredients
- Heat oil in a pan. Add the chopped ginger and green chilies and sauté for about a minute until fragrant. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the ground corn and cook for another 2-3 minutes.
Add Remaining Ingredients and Mix
- Add the mashed potatoes, salt, red chili powder, roasted cumin powder, chaat masala, and chopped coriander to the pan. Mix all the ingredients well. Remove from heat and transfer the mixture to a bowl to cool.
Form the Kebabs
- Once the mixture is cooled, add the lemon juice, breadcrumbs, and corn flour. Mix thoroughly to form a pliable dough. Take bamboo skewers (soaked in water for at least 30 minutes to prevent burning) and shape the kebab mixture onto them, creating 3-4 inch long kebabs.
Coat and Cook the Kebabs
- Place breadcrumbs on a plate. Roll each kebab in the breadcrumbs to coat evenly. Heat olive oil in a griddle or frying pan over medium heat. Gently place the kebabs on the hot pan and shallow fry, turning occasionally, until golden brown and heated through. Alternatively, grill the kebabs on a barbecue or under a broiler.
Serve
- Once the kebabs are cooked, transfer them to a serving dish. Serve hot with your favorite chutney or sauce.
Recipe Notes
Expert Tips for Perfect Corn Seekh Kebabs
- For extra flavor, marinate the kebab mixture for 30 minutes before shaping and cooking.
- Don't over-grind the corn; a slightly coarse texture adds a nice mouthfeel to the kebabs.
- Soaking the skewers prevents them from burning during cooking.
- Adjust the amount of green chilies and red chili powder according to your spice preference.
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Recipe Nutrition
Calories: 243kcalCarbohydrates: 44gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 388mgPotassium: 631mgFiber: 6gSugar: 7gVitamin A: 69IUVitamin C: 29mgCalcium: 47mgIron: 2mg
Meera Girdhar
Articles: 98
3 Comments
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Thanks for the inspiration! Looks tasty.
Absolutely fantastic! Thanks for the recipe.
Looks incredible! Thanks for the details.