Corn kebab



½ Cup Corn Kernels

2  Big Potatoes (boiled) mashed

2  Onions (chopped)

½ cup Capsicum

3 Green Chilies (chopped)

Salt to taste

Oil for deep frying

2 tbsp ginger garlic paste


Without water, crush the corn kernels in the grinder, to get a rough paste.

Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt.

Divide mixture into equal parts and shape them as kebabs.

Heat oil in the pan and kebabs deep fry until they turn golden and crisp.

Take them with a slotted spoon. Drain excess oil in the kitchen tissue.

Serve hot with mint sauce or Chutney.

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Posted by on Jun 11 2015 Filed under Snacks, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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