Thursday, 19 November 2015

Corn & Methi Seekh Kebabs

Corn & Methi Seekh Kebabs - Tanushree Aich

Recipe: makes around 15 kebabs
Boiled sweet corn: 1 cup
Mint and coriander leaves: 2 tbsps each, chopped
Methi leaves: Handful
Green chillies: 2
Onion: one small size, finely chopped
Boiled potatoes: 2 medium size, properly mashed
Grated ginger: 1 tbsp
Garlic: 4 cloves, grated
Coriander powder: 1 tsp
Red chilli powder: 1/2 or 1 tsp (depends how spicy you prefer)
Garam masala: a pinch
Amchoor: 1 tsp
Salt to taste
Rice flour: 2 tbsps
Maida: 1 tsp

In a blender, add corns, methi, mint and coriander leaves and chillies and coarsely blend it all.
In a bowl, add mashed potatoes, onion, ginger and garlic.
Take out the mixture from the blender and mix it well with potatoes mix.
Add all the masalas, maida and flour and mash well. Check for spices.
Make a seekh with help of skewers
Refrigerate the ready seekhs for about an hr so that they firm up a bit
Shallow fry on a grill pan
Take it out on an absorbent paper and sprinkle some chat masala.
Serve with spiced onion rings (Sauteed rings with chilly pwdr, lemon juice & chaat masala)

PS: A healthier option wud be replacing potatoes with raw bananas!

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