Corn and Potato Kebabs

Corn and Potato Kebab RECIPE

INGREDIENTS:

• 3 boiled potatos 
• 1 cup corn 
• 1/4 cup chopped carrot
• 1/4 cup green peas
• 1  onion chopped
• Choped celery
•  1 tbsp maida or all purpose flour
•  Oil for fry
• Salt to test
• turmeric powder
• 1/2 tsp garam masala 
• 1/2 tsp chicken masala
• 1/2 tsp red chilli powder
• 1/2 tsp coriender powder
• 1/2 tsp cumin powder
• 1/2 cup bread crumbs

METHOD:

1. Heat a pan, put 1 tbsp oil, onion, corn, carrot, green peas, turmeric powder,  1/2 tsp garam masala, red chilli powder, coriender powder, cumin powder and salt. Mix them all and cover it for 10 minutes.

2. When it got nicely cooked then add boiled mashed potatos, 1 tbsp maida or all purpose flour, choped celery and 1/2 tsp chicken masala and mix them all.

3. Take about 2 tsp of that mixture and make a round ball, then roll the balls on bread crumbs and press the ball lightly to make a flat kebab. Like this make all kebabs.

4. You can cook the kebabs on tawa using little oil on a medium flame till golden brown on both the sides.

5. You can deep-fry the kebabs in hot oil till they are golden brown in color from both the sides.

6. Drain on absorbent paper.

7. Serve hot with onion, green and red chutney.

Handy tips:

1. When rolling the kebabs make sure you put little oil on your palms to avoid the mixture from sticking.

2. Always put 1 small piece of the mixture in hot oil to check if the oil is hot enough and to check if the mixture is not separating.

3.  Fry 4 kebabs at a time to get evenly cooking.

4. In case you are making the mixture in advance, don't add the salt. Just before frying, add the salt and mix well.