Corn Kebab ( Snacks Under 10 Minutes )


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The addition of rice flour makes these kebabs more crispy and they also absorb lesser oil when deep fried.

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Preparation Time: 
Cooking Time: 
Makes 8 small tikkis.
Show me for small tikkis.


1/2 cup yellow corn (makai ke dane) kernels
1/4 cup finely chopped capsicum
1 1/2 tsp finely chopped green chillies
3 tsp rice flour (chawal ka atta)
salt to taste

Other Ingredients
oil for deep-frying

For Serving
green chutney

  1. Blend the corn in a blender to a coarse paste, without using any water.
  2. Transfer the mixture to a bowl and ad the capsicum, green chillies, rice flour and salt and mix well.
  3. Divide this mixture into 7 equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs.
  4. Deep-fry the kebabs in hot oil till they are golden brown in colour from both the sides.
  5. Drain on absorbent paper.
  6. Serve hot with green chutney.

Handy tips

  1. When rolling the kebabs make sure you put little oil on your palms to avoid the mixture from sticking.
  2. Always put 1 piece of the mixture in hot oil to check if the oil is hot enough and also to check if the mixture is not seperating.
  3. Always fry the kebabs when the oil is hot and on a high flame.
  4. Fry 4 kebabs at a time to get even cooking.
  5. For all the healthy people, you can cook the kebabs on a tava using little oil on a medium flame till brown on both the sides.
  6. In case you are making this mixture in advance, do not add the salt and keep aside and then fry later as it releases water. Just before frying, add the salt and mix well.
RECIPE SOURCE : Snacks Under 10 MinutesBuy this cookbook
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