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corn and peas seekh kebab
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Corn and Peas Seekh Kebab Recipe

Course Appetizer
Servings 4
Calories 195kcal
Author Siddhi Panchal

Ingredients

  • 1 and 1/2 Cup Peas 1 whistle Boiled
  • 1 and 1/2 Sweet corn Cup Boiled and Crushed
  • 1 Potato Medium size Boiled and grated
  • 1 Cup Bread crumbs
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tbsp Amchur Powder
  • 1/2 Tbsp Garam masala
  • 1 Tbsp chat masala
  • 1 Tbsp Red chili powder
  • 1 Tsp Ginger paste
  • 2 Tbsp Corn flour
  • 1 Tbsp Gram flour Roasted
  • 3-4 Green chili Crushed
  • 1 Tbsp Mint leaves Finely chopped
  • 2 Tbsp Coriander Finely chopped
  • Salt to taste

Instructions

  • In a mixing bowl add boiled peas and mash it with the back of the spoon and boiled corn and boiled potato. Mix it well.
  • Next, sprinkle salt to taste, red chili powder, turmeric powder, and amchur (dry mango) powder & chat masala, garam masala, ginger paste and finely chopped green chilies. Mix well.
  • Later add mint leaves, coriander leaves, roasted gram flour, corn flour and mix again.
  • Now add bread crumbs, a pinch of salt and give it a nice mix.
  • The mixture is ready. Please note it shouldn’t be too dry or too moist, in both the cases it won’t set well on the skewers.
  • Take a handful of mixture in tour palms and flatten it, place the skewer in the center and roll the edges on to the skewer.
  • Similarly make more of these.
  • Heat a griddle and add oil to it. Grease well.
  • Place the Seekh kebab on to the griddle.
  • Let it cook on medium flame and once it changes color to beautiful golden brown, turn its sides.
  • When ready take them out on plate and serve hot.

Nutrition

Calories: 195kcal | Carbohydrates: 36g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 350mg | Potassium: 281mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1079IU | Vitamin C: 31mg | Calcium: 81mg | Iron: 3mg