Thursday, November 4, 2010

Corn Kababs


1/2 cup white corn (makai ke dane)
1/4 cup capsicum, finely chopped
2 green chillies, finely chopped
3 tsp rice flour (chawal ka atta)
salt to taste

Other ingredients
oil for deep-frying
For serving
Green Chutney


  1. Purée the corn in a blender, without using any water, to get a coarse paste.
  2. Combine the corn, capsicum, green chillies, rice flour and salt and mix well.
  3. Divide this mixture into 7 equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs.
  4. Deep fry the kebabs in hot oil till they are golden brown.
  5. Drain on absorbent paper.
  6. Serve hot with green chutney.

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