Corn Kebab Recipe

Corn Kebab Recipe


Corn Kebab Recipe. To prepare this yummy snack recipe, mash the boiled corns and add all the spices and veggies to it, mix well. Combine the garlic salt, italian seasoning, lemon juice, and butter in a bowl.

Crispy Corn Kebabs Cooking Videos. Cooking recipes.
Crispy Corn Kebabs Cooking Videos. Cooking recipes. from

Firstly, in a small blender take boiled corn or frozen corn. How to make corn kebab: Mash with your hands and keep it aside.

They Are Loaded With Flavor And Taste Amazing.

Repeat for remaining kebabs and serve hot with chilli dip/ chutney. Divide the mixture into 10 parts and prepare kebabs. To make crispy corn kebab recipe | indian corn kabab | potato corn kebab | makai kebab indian snack | in a deep bowl, add 1 cup boiled and crushed sweet corn kernels.

Once All The Ingredients Are Mixed Together, The Mixture Should Feel Firm And Hold Together.

If using frozen corn, thaw this and pat them in a kitchen towel and use it. Arrange alternating pieces of corn cobs, red bell pepper, onion, yellow bell pepper, and zucchini on 4 skewers. Subscribe to my channel to learn delicious new recipes every day.

Chop The Coriander And Mint Leaves.

Heat 1 1/2 tbsp oil in a pan and shallow fry 5 kebabs on medium heat for 1 1/2 min per side. Get corn kebab recipe video latest information and updates. Take it out in a mixing bowl and grate or mash the boiled potato in the same bowl.

Soak The Bread In Water, Squeeze It Properly And Put It In The Mixture.

Without using any water, crush the corn kernels in a grinder to get a coarse paste. Mix the corn kernels and paneer in a bowl. Corn cutlet or corn kebab is a delicious indian snack made by deep frying a spicy mixture of sweet corn and potatoes.other vegetables like onions, bell peppers (capsicum), carrots, peas etc.

Can Also Be Added To The Cutlets To Increase Its Nutritional Value.

Use the spatula very softly to flip the kebab otherwise kebabs might get break. For this recipe, we need sweet corn, frozen or fresh. And like i always mention in other kabab recipes where we add potatoes as a binding agent, we need to boil and cool the potatoes well in advance.

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