I absolutely love kebabs/ croquettes as an appetizer. Also it is a great finger food for kids and adults alike.
My original plan was to make only corn kebabs like I do usually. But I happened to have some paneer , so thought of incorporating it too. These corn and paneer kebabs turned out extremely delicious , even better than the normal corn kebabs. This mixture actually mimics a non vegetarian kebab mixture, Seriously you wouldn’t know that these are vegetarian.Crisp exterior and succulent on the inside, this kebab is truly a foodie’s delight! Do give them a try! 🙂
Measuring cup used, 1 cup = 250 ml
300 grams / approx 2 cups of organic corn kernels
200 grams paneer / approx 1 & 3/4 cup finely grated paneer
1/4 cup green & red bell peppers
1/4 cup finely chopped red onion
1 tablespoon ginger garlic paste
chillies as per desired heat
handful of cilantro leaves, chopped
1 teaspoon dried mint powder/ 2 tablespoon finely chopped mint leaves
1 teaspoon red chilly powder
1 teaspoon garam masala
1 teaspoon amchoor powder
1/4 teaspoon cumin powder
1 to 2 tablespoons roasted Chana dal powder
Salt to season
breadcrumbs for binding, as required ( I used about 3/4 cup)
Oil , as required for frying
- In a saucepan, bring water to a boil, add the corn kernels and little salt, parboil them for a couple of minutes until tender but still have a bite. Drain them in a colander. Pat dry the excess moisture with a clean kitchen napkin.Transfer them to your food processor / electric grinder and grind to coarse paste. Do not add any water.
- Now in a mixing bowl, add the coarse corn paste, grated paneer and all the other ingredients and spices. Mix well. Add in the breadcrumbs next, 1/4 cup at a time, mix well, and check if the mixture can hold it’s shape in the form of a patty. Cover the bowl with a cling film and refrigerate this kebab mixture for about 30 minutes.
- Now grease your palms with little oil or wet your palms with water, form patties of the kebab mixture , transfer to a plate.
- In a non stick /cast iron skillet, heat oil on medium heat, and shallow fry these kebabs until golden brown on both sides. Serve with cilantro- mint ( dhania pudina) chutney or ketchup along with some sliced onion rings and lime wedges. ( Please refer notes for frying these kebabs)
- You can also deep fry these kebabs , or use the paniyaram/ ebelskiver pan to fry them.
- The kebab mixture is a little moist , try frying only one kebab first to check if they remain intact and also ensure that it doesn’t stick to the pan. If you find that the kebabs break or stick to the pan, then just coat the kebas with cornflour/ maida/ breadcrumbs and fry.
- Feel free to adjust the quantities of the spices.
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