Ingredients Jump to Instructions ↓

  1. 1/2 cup boiled and mashed potatoes

  2. 1/4 cup grated sweet corn (makai ke dane)

  3. 2 tbsp finely chopped spring onions whites

  4. 2 tsp finely chopped green chillies

  5. 1 tbsp cornflour salt to taste

  6. 1/2 tsp garam masala

  7. 2 tsp ghee

  8. 2 tsp melted butter with

  9. 1 teaspoon chilli powder for brushing phudina chutney and lemon wedges for serving

Instructions Jump to Ingredients ↑

  1. Combine all the ingredients, except the ghee, in a bowl and mix well. Heat the ghee in a kadhai, add the prepared mixture and cook for 2 to 3 minutes. Allow the mixture to cool and divide it into 4 equal portions. Using a thick seekh (metal skewer), press each portion of the mixture on it with your fingers to make a 100 mm. (4") long kebab. Brush each kebab with ½ teaspoon of butter. Cook the kebabs (approx.

  2. to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides. Cut each kebab into 3 pieces and serve hot with phudina chutney and lemon wedges.


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