Prepare time: 10 mins
Cook: 30 mins
Serves: 4 Persons


  • 1 cup + 2 tbsp corn (fresh / frozen)
  • 2 potato (boiled & mashed)
  • ½ onion (finely chopped)
  • ¼ capsicum (finely chopped)
  • 1 green chilli (finely chopped)
  • ½ tsp ginger paste / adrak paste
  • ½ tsp kashmiri red chili powder / lal mirch powder
  • salt to taste
  • ¼ tsp turmeric powder / haldi
  • ½ tsp garam masala powder
  • 1 tbsp besan/chickpea flour (roasted)
  • ½ tsp chaat masala
  • ¼ cup bread crumbs
  • 2 tbsp coriander leaves (finely chopped)
  • 1 tbsp corn flour
  • ¼ tsp pepper (crushed)
  • 1 tbsp lemon juice
  • oil for deep frying

Directions For Making Corn Kabab

  1. Firstly, in a small blender take boiled corn or frozen corn.
  2. Further blend to coarse paste without adding any water.
  3. Transfer the paste to a large mixing bowl.
  4. Also add boiled and mashed potato.
  5. Additionally add onion, capsicum, chilli and ginger paste.
  6. Furthermore add spices and salt.
  7. Also add ¼ cup bread crumbs. or crumble fresh bread.
  8. Add in 1 tbsp roasted besan / gram flour and coriander leaves
  9. Continue adding 1 tbsp corn flour, 2 tbsp of boiled corn and crushed black pepper.
  10. Also, add lemon juice.
  11. Combine everything well to form a dough.
  12. Add in more bread crumbs if there is to much moisture.
  13. Make sure to have a non-sticky dough.
  14. Further, make bullet-shaped kababs greasing hands with oil.
  15. Deep fry them in hot oil.
  16. Stir occasionally and fry till the kebabs turn golden brown on medium flame.
  17. Finally, serve corn kebabs with tomato sauce and few slices of onion.

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