Sheekh kababs are popular appetizers or starters in the Indian cuisine.Prepared both in the Veg as well as Non-veg version (using mince meat). This dish is my own innovation. Boiled , tender sweet corn kernels mixed with mashed potato and few spices, mounted on skewers and pan-grilled to a golden brown colour. Full of health and nutrition, this one is sure to get all your guests drooling and asking for more.
INGREDIENTS :
Sweet corn kernels 200 gms
Potatoes 2-4 medium sized
Green chillies 6 to 8
Ginger garlic paste 2 tsp
Chopped coriander 1/2 bowl
salt to taste
Red chilli powder 2 tsp
Chat masala 1 tsp sweet corn kernels
Corn flour 2 Tbsp for binding .
METHOD :
1. Boil the sweet corn kernels with little salt. Drain water after boiling and keep the corn aside.
2. Boil , Peel and mash the potatoes.
3. Crush the boiled corn coarsely in a mixer grinder.
4. Add ginger garlic paste and a paste of chillies and coriander to the corn.
5. Mix this corn mixture with mashed potato.
6. Add Red chilli powder, chat masala, salt to taste and cornflour and mix well so as to form a dough.
7. Take a few bamboo skewers and wet them so they don't burn while grilling.
8. Take a small portion of the potato corn mixture and roll it on the skewers as shown below
9. Heat a grill pan, Add very little oil and grill the sheekh kababs till nice and golden brown on all sides.
10. Serve Hot with Green Mint chutney or a tomato onion salad and a wedge of lemon.
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