Corn and Yogurt Kebabs Recipe:
Succulent, spicy and tangy dahi aur bhuttey ke kebabs, a perfect answer to our monsoon longings.
It was like living a dream here in Delhi yesterday afternoon, black cloud, heavy downpour for three straight hours, the mesmerizing petrichor filling up the nostrils, all a rare site in this city of clamour. Oh yes, you read it right, just like all dreams this one broke too soon to the hours of traffic jams that followed, exposing the poor civic amenities of our country’s capital. I had stepped out for a little work and it took me hours to get back home and I am still pissed off as I write this post.
Well the only silver lining to the day was all that happened before I decided to step out of home today. As a matter of fact I have come to realize that the best way to enjoy rains in this city is to make a good snack with a cup of tea and enjoy the pitter patter in the comforts of one’s home, and get drenched on the terrace once in a while. Keeping pace with the monsoon mood, both on site and in reality I prepared this another special recipe with corns. It’s basically a carryover memory from a dinner few months ago at Singh Shaib (read the review here), not that their kebabs were too great but the idea had been working in my mind ever since and what better day did I need to finally implement it. This recipe essentially is an amalgamation of the Mughlai style Dahi ke kebabs’ and the Punjabi Bhuttiyan de kebab.
Ingredients (Serves 2):
- 1 cup corn kernels (approx 1 corn cob)
- ½ cup hung curd
- 2 green chilli
- 1 small onion, finely chopped
- ½ tsp dhania pwd
- 1/4th tsp garam masala pwd
- 1/4th tsp red chilli pwd
- 1/4th tsp pepper pwd
- 1/4th tsp roasted cumin pwd
- Salt to taste
- Approx 2 tbsp oil to cook or more if deep frying
- Remove the corn kernels from the cob by running down a sharp knife through the length. Wash and drain the kernels.
- Using a mixer grinder make a coarse paste of the corn and green chillies together.
- In a mixing bowl mix all the remaining ingredients together with the above corn paste and dress with salt to taste.
- Divide the batter into 8-10 equal parts and make into flat round patties with your oiled palm, approx ½ inch thick.
- Heat a frying pan, add one tbsp oil for each batch and turn the heat to low. Now slow roast the kebabs in two batches till crisp golden on both sides and cooked through till the centre. Each batch may take 8-10 minutes with regular side flipping on a low flame.
- If deep frying, just fry on a medium heat till golden and strain on a kitchen tissue before serving. Serve the kebabs hot with our classic green chutney.
Dos and Don’ts:
- Do not make the corn into a very smooth paste for the little grainy texture is more fun nad less oil absorbing.
- Cook slowly if not deep frying, it helps cooking through the center.
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