Sheetal Kamat

We get lots of corn out here and I think its good source of fiber and roughage :) So we eat in abundance. But its normally after roasting it and sprinkling salt and lemon. This time I decided to try something different with it and here is the recipe I came up with.

Corn Sikh Kabab
4 Cobs with the corn
2 Potatoes
4 Spoon Corn Flour
6 Cloves of Garlic
2 Green Chillies
1 Onion
1/4 Cup Corriander Leaves
Salt to taste
Butter or Ghee

  • Add water to corn and cook over medium flame for around 25 minutes or till the corn is cooked. Keep aside to cool down
  • Pressure cook potato in the cooker and keep aside to cool down
  • In a mixie grind garlic, green chillie and onion to smooth paste
  • Grate the corns, Mash the potatoes and mix them
  • Add the grinded mixture, finely chopped corriander leaves, corn flour and salt to taste.
  • Make the elongated kababs from this mixture.
  • Preheat oven to 400F/200C
  • Grease the baking tray with butter/ghee and spread the kababs
  • Bake at 400F/200C for 15 minutes
  • Flip the sides of the kabab and bake for another 15 minutes. Server with tomato ketchup

While making the mixture I tried to use less spicess as possible so that i can retain the taste of the corn and it worked well with hint of onion-garlic-chilli paste. But if you like you can add other masalas as well.
Just for completeness, the given quantity of corn flour worked best for my kabab mixture to be firm. You can add more or use less according to the consitency of the mixture.
You can also cook the kababs over tawa on medium to low heat but oven cooking worked best as i could manage other work while it was getting cooked :)

  1. Sonali said...

    This is an interesting recipe...try karna padega !

  2. sure.. try it out .. i guess you would like it if you like corn.. The taste was amazing and different from usual snacks..

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