Corn and Walnut Kebab
Serves
3
Time
45 minutes
Recipe By
Chef Harpal Singh Sokhi
200g corn kernel, boiled
2 medium potatoes, boiled & grated
1/2 cup California walnuts, crushed
2-3 tbsp + for frying oil
1 tsp cumin seeds
1 tbsp ginger chopped
2-3 green chillies, chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp chaat masala
1 tsp black pepper, crushed
1/2 tsp black salt
Salt to taste
2 tbsp coriander chopped
1/2 cup bread crumbs
2-3 tbsp flour
2-3 tbsp corn flour
Water as required
1. Grind the corn kernel coarsely in a grinder.
2. Heat oil in a pan; add cumin seeds and sauté for 30 seconds.
3. Add chopped ginger and green chilli, mix well and sauté for 30-40 seconds.
4. Add walnuts, mix well and sauté for 1 minute.
5. Now add coarsely grinded corn, mix well and cook for 2 minutes.
6. Add turmeric powder, red chilli powder, garam masala, chaat masala, crushed black pepper, black salt and salt, mix well and sauté for 4-5 minutes.
7. Transfer the mixture in a bowl; add chopped coriander and boiled potato and mix well.
8. Divide the mixture into equal balls, and shape it into tikki (roundels).
9. In a plate put the bread crumbs and flour.
10. In a bowl, add corn flour and water, mix well and make slurry.
11. Dust the prepared tikki with flour, dip in slurry and coat each tikki with bread crumbs and set aside.
12. Heat oil in kadai and fry the tikki until golden brown and crisp. Take out on absorbent paper.
13. Place the tikki in serving plates, sprinkle some red chilli powder and chaat masala on top, garnish with mint sprig and serve hot with green chutney.
