Corn Seekh Kebab
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 55780 times
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.
Main Procedure- 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.
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Nutrient values per serving
Energy | 22 cal |
Protein | 0.3 g |
Carbohydrates | 2.5 g |
Fiber | 0.3 g |
Fat | 1.3 g |
Cholesterol | 0 mg |
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 |
Calcium | 2.7 mg |
Iron | 0.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 4.8 mg |
Potassium | 20.2 mg |
Zinc | 0.1 mg |
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