Bhutta Kebab
Ingredients
550g Corn kernel
100g Potato boiled
50g Garlic pickle chopped
2g Cumin seeds
2g Turmeric powder
4g Green chilly chopped
4g Ginger chopped
10g Fresh coriander chopped
100 ml Refined oil
50g Roasted lentil powder (Channa dal)
Salt to taste
Method
In a pan, heat oil, crackle the cumin, add corn kernel and sauté on slow heat till it gets completely dry.
Add turmeric, salt, and cook for another five minutes. Allow it to cool down.
Crush the corn and keep it separate.
In a separate bowl, grate the potatoes, add ginger, green chili, coriander, roasted channa dal powder, add the corn and mix well.
Make the corn and potato mixture in 80gm round balls, now stuff each ball with chopped garlic pickle, seal it properly.
Flatten each kebab and pan fry in preheated pan.
Serve it with your choice of chutney- mint and any sweet chutney is an ideal combination.
Note:
Corn can be used either frozen or tinned, but make sure the frozen one is thawed before cooking and the tinned one is drained in a strainer.
Crush the corn, don’t puree it because the texture will give a good crunchy feel to the kebab.
Preferably boil the potatoes and cool down before grating them, one day old boiled potatoes give good texture.
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