Indian-style corn kebab is a flavorful vegetarian appetizer made from chana dal, sweet corn, coconut, and aromatic spices. The mixture is shaped into kebabs then shallow-fried until golden and crisp. Often served with raisin/cashew chutney, it's a delicious snack with a perfect balance of sweetness, spice, and texture.
Indo-American Corn Kebabs
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Category
Indian Food
Cuisine
Indian Food
Servings
12
Prep Time
20 minutes
Cook Time
5 minutes
You can make these in advance. To re-warm, turn oven to 400 degrees and heat for 10 minutes. The kebabs will be crispy to serve.
Serve with a mixed salad topped with pickled onions and a sprinkle of coconut.
Author:Audra Reddy
Ingredients
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½ cup chana dal (yellow lentils) - soaked for 3 hour
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½ cup fresh corn
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¼ cup shredded coconut
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3 slices of bread, grind into bread crumbs
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1 inch piece ginger, chopped
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1-2 green chilis
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1 small onion, chopped
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1 teaspoon red chili powder
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1 teaspoon cumin powder
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1 teaspoon salt
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½ teaspoon cardamom powder
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½ teaspoon garam masala
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1 teaspoon coriander powder
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2 Tablespoons cilantro, chopped
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Oil for frying (peanut or canola oil)
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1 coal
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¼ teaspoon ghee
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1 cup cilantro with stems, chopped
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½ cup mint leaves, chopped
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1 inch piece ginger
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1 small Thai chili
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5 cashews
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2 Tablespoons raisins
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1 teaspoon cumin seeds
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½ teaspoon asafoetida (hing) powder
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½ teaspoon salt
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Juice from ½ lemon
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2 Tablespoons water
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Mustard oil for drizzle
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Mixed salad greens
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Shredded coconut
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Pickled onions
Kabab ingredients
For Smoking
Chutney
Garnish
Directions
Kebab
Blend together soaked chana dal, corn and shredded coconut. Add breadcrumbs, ginger, green chili, onion and spices. Pulse to combine. Remove the dough and add more breadcrumbs if it feels too wet to stick together.
Place the dough on a flat and make a well in the center. Using a piece of onion, place a hot coal. Drizzle with ghee and cover the plate to infuse the smoke into the dough.
Prepare your oil. Pour oil into a deep pan for frying and turn the heat on medium low. Heat oil to 350 F
Finish by scooping the dough into the same size balls. Take each ball and shape it around a wooden skewer about 4-5 inches long. Remove gently from the skewer and place each kebab on a plate. Note: the hole through the center will help the kebabs cook through.
Drop the kebabs into the hot oil and fry until lightly golden brown, about 3-5 minutes. Work in small batches so you are not overcrowding the pan.
Chutney
Add all the ingredients, except the mustard oil, into a blender and blend until you have a smooth chutney. Finish the chutney by drizzling with oil
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