Corn Seekh Kebab

by Tarla Dalal

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Seekh kebabs are known to be traditionally non-vegetarian preparations. Here is a wonderful vegetarian recipe of a seekh kebab made with grated sweet corn and mashed potatoes. To obtain firmer and better-textured kebabs it is advisable to steam the potatoes. Butter is combined with chilli powder for brushing the kebabs while grilling thus adding great taste.

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Makes 12 kebabs.
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Ingredients

1/2 cup boiled and mashed potatoes
1/4 cup grated sweet corn (makai ke dane)
2 tbsp finely chopped spring onions whites
2 tsp finely chopped green chillies
1 tbsp cornflour
salt to taste
1/2 tsp garam masala
2 tsp ghee
2 tsp melted butter with 1 teaspoon chilli powder for brushing
phudina chutney and lemon wedges for serving

Method

Combine all the ingredients, except the ghee, in a bowl and mix well.
Heat the ghee in a kadhai, add the prepared mixture and cook for 2 to 3 minutes.
Allow the mixture to cool and divide it into 4 equal portions.
Using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4") long kebab.
Brush each kebab with ½ teaspoon of butter.
Cook the kebabs (approx. 3 to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides.
Cut each kebab into 3 pieces and serve hot with phudina chutney and lemon wedges.

RECIPE SOURCE : Mughlai Khana