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.
- 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.
Nutrient values per serving
|Vitamin A||27.5 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||1.1 mg|
|Folic Acid||4.3 mcg|
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