Sweet Corn Seekh Kebab
40 Minutes
Serves 6 People
A Kebab is originally a cooked meat dish, the origins of which are found in the Middle Eastern countries. There are many variants of this popular dish around the world. The Kebabs have been very well adapted in vegetarian food. There are a plethora of vegetarian Kebabs to try. While there are many variants of the Kebab world over, like the Doner Kebab, this is the skewer version called the Seekh Kebab. However to simplify the process to simple vegetarian cooking, I have pan roasted the Kebabs after wrapping them around wooden skewer sticks.
The Kebabs can be served as a starter or can go into a main dish like Pita bread or a roll. My favourite way to have them though, is as a starter with a nice spicy chutney.
These Kebabs are easy to put together as they use easily available everyday ingredients. One can even make the Kebabs ahead, if planning for a party, and just pan fry or bake when ready to serve. Remaining Kebab mix can be easily stored in the refrigerator for 3 days.
If you like Middle Eastern cuisine then you must check out Beet Falafel and Bazlama recipe . The Chutney I have served the Kebabs here is the Til Ki Chutney
I also request you to check out other recipes like Carrot Pumpkin And almond Soup, Stuffed Sweet Peppers, Mushroom Risotto with Daliya(wheat brokens), Creamy Pink Sauce Pasta and more…
Ingredients
- Sweet Corn Kernels 200 gm (frozen also works) blanch in hot water for 10 minutes
- Potatoes 2 medium boiled and mashed
- Roasted Gram Flour/Besan 1/4 cup
- Crushed nuts ( Cashew, Almonds) 1 tbsp
- Green chillies 2 chopped
- Ginger 1 inch piece
- Turmeric powder 1/4 tsp
- Salt as required
- Red chilli powder 1 tsp
- Coriander powder 1 tsp
- Fennel Powder 1/2 tsp
- Coriander leaves finely chopped 1tbsp
Skewer sticks 12
- Put the Corn Kernels in a bowl, pour hot water over them, and keep covered for 10 minutes. This has to be done for frozen Corn as well. Pressure cook the Potatoes until soft, mash them and keep them aside. Now drain all the water from the Corn kernels, reserve 2 tbsp of the kernels and put the rest into a blender jar.
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- Now to the Kernels in the jar, add the chopped green chillies and ginger and grind to a coarse paste, without adding any water. Now add this coarse Corn mixture to the mashed potatoes, in a mixing bowl.
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- To this Potato and Corn mash, further add – crushed nuts, salt, red chilli powder, coriander powder, Fennel powder, and the roasted Besan(chickpea/gram flour).
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- combine all of them, and now add the reserved whole Corn kernels. Lightly mix again, and add the chopped coriander leaves, add turmeric powder and mix again(you can add the turmeric powder in step 3 itself).
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- Now divide the mixture into equal portions, about 10 to 12 . Take the skewer stick and wrap the kebab mixture around the stick and set aside. Repeat for all the mixture.
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- Now heat a Pan/Tava and grease it with oil. Place the Kebab skewers, about 3 to 4 of them at a time on the Pan. Apply some oil and cook on one side, turn over and cook the other side, drizzling some oil again. Repeat for all the Kebab sticks, and serve hot with chutney and a sprinkling of Chaat Masala.
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Put the Corn Kernels in a bowl, pour hot water over them, and keep covered for 10 minutes. This has to be done for frozen Corn as well. Pressure cook the Potatoes until soft, mash them and keep them aside. Now drain all the water from the Corn kernels, reserve 2 tbsp of the kernels and put the rest into a blender jar. Now to the Kernels in the jar, add the chopped green chillies and ginger and grind to a coarse paste, without adding any water. Now add this coarse Corn mixture to the mashed potatoes, in a mixing bowl. To this Potato and Corn mash, further add – crushed nuts, salt, red chilli powder, coriander powder, Fennel powder, and the roasted Besan(chickpea/gram flour).combine all of them, and now add the reserved whole Corn kernels. Lightly mix again, and add the chopped coriander leaves, add turmeric powder and mix again(you can add the turmeric powder in step 3 itself).Now divide the mixture into equal portions, about 10 to 12 . Take the skewer stick and wrap the kebab mixture around the stick and set aside. Repeat for all the mixture. Now heat a Pan/Tava and grease it with oil. Place the Kebab skewers, about 3 to 4 of them at a time on the Pan. Apply some oil and cook on one side, turn over and cook the other side, drizzling some oil again. Repeat for all the Kebab sticks, and serve hot with chutney and a sprinkling of Chaat Masala.
Notes:
- The Corn Kernels have to be blanched in water even if using frozen ones.
- To Roast Besan/ Chickpea flour- heat a pan, add about 1/2 cup of the flour and slow roast until aromatic. Take care to not burn the flour, as it can mar the dish altogether. Cool and use as required.
- I always have a bottle of roasted chickpea flour in my pantry, as they come in handy to thicken gravies.
- While grinding the Corn, water must not be added, as then the binding becomes difficult and the mixture keeps falling off the skewer stick.
- Instead of Pan frying, one can also use the Air fryer or the oven. I haven’t used the Air Fryer yet, so can give you a temperature. If any of you do try the Air fry method, do tell me how you went about it.
- Oven temperatures to use 200 C for 15 minutes or until it starts turning brown.
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This looks delicious Rajni, especially the dip is 👌👌👌.
Thank You so much Suba.