Bhutte Ke kebab

Corn kebabas on a tray with green chutney

5 from 3 votes

If you are an ardent lover of corn, here comes a scrumptious recipe - Bhutte ke kebab (corn Kebab) that will surprise your taste buds and captivate your heart! Spicy, flavorful, crispy, and downright indulgent, these kababs are easy to put together when you are in a rush.

Prep: 10

Cook: 30

Total: 40

Course: Appetizer

Cuisine: Indian

Servings:

Calories: 150kcal

Author: Ruchi

Ingredients

FOR CORN

1 tablespoon Oil
¼ cup Onions chopped
1 cup Corn Kernels
½ teaspoon Salt
½ teaspoon Red chili powder
1 small Green chili finely chopped

OTHER INGREDIENTS

1 large Boiled and mashed potato appx. 1 cup mashed
¾ teaspoon Amchur Powder
¾ teaspoon Cumin powder
¼ teaspoon Cinnamon powder
½ teaspoon Garam Masala Powder
1½ tablespoons Chopped cilantro leaves
1 tablespoon Cornflour/cornstarch
- - Oil to cook the kebabs

GARNISHES

- - Cilantro leaves
- - Pomegranate seeds
- - Green Chutney

Instructions

COOK CORN

Heat oil in a heavy-bottomed wide pan. Add chopped onions.
Sauté for 2-3 minutes or until the onions are translucent.
Add green chilies.
Add corn kernels and mix until well blended.
PROTIP – I have used the canned corn kernels for this recipe, drained and adequately rinsed. You can use the fresh ones too for preparing these delicious kebabs. If you use fresh corn kernels, parboil them and drain them for best results.
Stir in salt and red chili powder.
Cook this mixture over medium-low heat until the moisture in the corn evaporates. Once cooked, remove the pan from heat and set it aside to cool.
Transfer the cooled mixture to the food processor.
PROTIP – Ensure that the corn kernels are completely dry when you pulse them. Do not grind if they have moisture in them, as you will end up with a paste-like mix which will spoil the recipe.
Pulse the corn into a coarse mixture.
PROTIP – Ensure not to pulse the corn kernels to a powder-like form. Let the mixture be slightly coarse so that the kebabs get a nice unrefined texture.

ASSEMBLE KEBAB

Transfer this mix to a large mixing bowl.
Add mashed potato, spices, and chopped cilantro leaves.
Add cornflour/cornstarch.
PROTIP – Do not add more cornflour to the dough than recommended because it will turn the kebabs hard and chewy.
Mix all the ingredients together until it forms one homogeneous mixture.
Grease your hands with oil. Take 3 tablespoons of kebab mixture in your hands. Roll the mix into a ball and then gently flatten the kebab ball.
Place it on a clean plate. Repeat the process with the remaining mixture until all the kebabs are formed.
PROTIP – For even-sized kababs, use the ice-cream scoop to scoop the kabab dough.
Heat oil in a skillet. Add Bhutte ke kababs to the skillet and shallow fry them.
Turn the kababs and cook until both sides are golden brown and crisp. It will take about 2-3 minutes on each side.
Once evenly brown, remove from the skillet and drain them on paper towels and continue cooking the rest of the kebabs.
Serve warm.

Video

Notes

Frequently Asked Questions

Can I store leftover corn kababs for later use?

Yes, of course, you can! Corn kababs store well in the fridge for about 4- 5 days in an air-tight container.

Can I freeze my Corn Kababs?

Yes, these Kababs are completely freezer-friendly. Once cooked, you can cool them and transfer them to the freezer-safe bag and store them.

They stay well in the freezer for two months. When ready to eat, you can heat them in a pan until they are warm all the way through.

Can I add additional veggies to the kababs?

You sure can! For tastier and healthier corn kababs, you can add veggies like bell peppers, zucchini, mushrooms, and others to make them more nutritious, delicious, and truly irresistible!

Can I double this recipe?

This recipe is very adaptive, so sure, you can double it or triple it to suit your preferences.

Can I cook bhutte ke kebab in an Air-fryer?

Yes, you can. Cook your delicious corn kababs at 375 degrees F for about 12 mins or until they are crispy.

Can I make the kabab mixture in advance?

Yes, you can! Prepare the kabab mixture a day in advance, but do not add salt. Potatoes start to release moisture as soon as salt is added. Refrigerate the mix without salt. When ready to cook - add salt, shape them, fry them, and serve!

Can I bake these kababs?

Yes, you can bake these kababs. Line a baking tray with parchment paper and place the kababs on it at some distance each. Brush them with a little oil/ ghee and bake/grill them at 375 degrees F till they turn crispy and irresistible.

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