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Corn Methi Kebab Recipe

Prep Time: 30 mins I Cooking Time: 20-30 mins I Serving: 2-3



Ingredients :-


1 small bunch/150g Methi/Fresh Fenugreek Leaves( wash thoroughly at least 3-4 times)

2 medium-sized Potatoes (boiled & grated)

2 cups/ 450 ml approx Water ( for boiling)

1 cup/165g Sweet Corn Kernels(frozen/fresh)

1 Onion, medium-sized (finely chopped)

6-7 Fresh Coriander Sprigs(stems removed, finely chopped)

1 tbsp Rice Flour

2 tbsp Corn flour/Corn starch

½ tsp Red Chilli Powder

½ tsp Cumin Powder

4 tbsp/60ml Desi Ghee/Clarified Butter

Salt to taste(divided)


Method :-


For Kebabs :-

Place the washed fenugreek leaves/methi on the chopping board and chop finely. Add the chopped leaves to the bowl and ¼ tsp of salt. Mix well and set aside covered for 20 mins


Heat water in a large pan. When it starts boiling, place the stainer over the pan. Place sweet corn kernels into the strainer and cover it with a lid. Steam for about 20 mins until turn soft, turn off the flame and let them cool down


Add steamed corns to the grinder and grind to a coarse paste and set aside


Squeeze out the water from fenugreek leaves/methi and discard


Take a large bowl and add the squeezed fenugreek leaves/methi + corn paste + grated boiled potatoes + chopped onions + freshly chopped coriander + rice flour + corn starch + red chilli powder + cumin powder. Mix well until well combined and make a thick kabab mix


Drizzle a few drops of oil on your palm and rub then take the kekab mixture, roll and flatten it between your palms and give it a round shape. Place the kebab onto a plate one by one


Similarly prepare the remaining kebabs and set aside


For frying :-


Heat 2 tbsp of desi ghee/clarified butter in a non-stick pan. Gently place the kebabs on the pan and shallow fry on one side for 5-7 mins on low flame then flip over the other side gently and cook for another 4-5 mins on low flame until golden and crispy layer if formed outside . Keep changing sides for even cooking and to avoid burning


When cooked properly, dish out and similarly prepare the remaining kebabs.


Switch off the gas and serve hot.


Time to Taste:)


Serve hot with Pulao,Khichdi, Biryani, chilled cucumber dip, coriander mint chutney and enjoy:)


Note : Adjust the spice levels to taste.

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