If using fresh corn, blanch the corn kernels in boiling water for 3-4 minutes and then drain them. For frozen corn, just thaw it before using.
In a separate pan, heat a teaspoon of oil and sauté the chopped spinach until it wilts down and any moisture evaporates. Set aside to cool.
Step 2: Prepare the Kebab Mixture
In a large mixing bowl, add the boiled and mashed potatoes, cooked spinach, sweet corn kernels, chopped onions, and chopped coriander.
Add ginger-garlic paste, cumin powder, garam masala, red chili powder, and salt. Mix everything well.
Add chickpea flour (or all-purpose flour) to the mixture to bind the ingredients together. If the mixture feels too wet, add a bit more flour until it becomes firm enough to shape into kebabs.
Step 3: Shape the Kebabs
Grease your hands with a little oil and take small portions of the mixture. Shape them into round or oval-shaped patties or kebabs.
Repeat until all the mixture is used up.
Step 4: Cook the Kebabs
Pan-Fried: Heat oil in a non-stick pan over medium heat. Fry the kebabs on both sides for about 3-4 minutes until golden and crispy.
Grilled: Preheat the grill to medium heat. Brush the kebabs with a little oil and grill them for 10-12 minutes, turning them occasionally, until they are golden and crisp on the outside.
Step 5: Serve
Once cooked, remove the kebabs from the pan or grill and place them on a paper towel to drain any excess oil.
Serve hot with lemon wedges and a side of tangy yogurt dip or chutney.
Serving and Storage Tips:
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