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. Try this Corn seekh kebab recipe and don’t forget to share your experience with me.
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]
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- 250 gm corn, boiled
- 1 Potato, boiled
- 1 Bread slice, soaked
- 4-5 Green chillies, chopped
- 1 tbsp Green coriander leaves, chopped
- 1 tbsp Garam masala powder
- 1 tbsp Lemon juice
- 1/2 tsp Salt
- 1/2 tsp Chilli powder
- 1/2 tsp ginger , chopped
- Oil for frying
[/tab] [tab]Yield: 4 servings
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
Make a smooth paste of cooked corn without adding water.
Step 2
Place the corn in a bowl.
Step 3
Add soaked bread, potato, green chillies, green coriander, lemon juice, garam masala, salt, chilli powder and ginger. Mix well.
Step 4
Heat oil in a deep pan over medium heat.
Step 5
Make the rolls out of the dough like seekh kabab.
Step 6
Fry kebabs on both side for 2 minutes or until crispy and golden brown. Corn Seekh Kebabs are ready to serve.
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- Serve with phudina chutney and lemon wedges.
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