Enjoy the lovely rains by digging into these delightful corn kebabs.
• ½ Cup Corn Kernels
• 2-3 Big Potatoes (boiled)
• 2 Onions (chopped)
• ½ cup Capsicum
• 2-½ cm Ginger (chopped)
• 3 Green Chilies (chopped)
• Salt to taste
• Oil for deep frying
Without using any water, crush the corn kernels in a grinder to get a coarse paste.
Mix this coarse paste with potatoes, onion, ginger, capsicum, green chilies and salt.
Divide the mixture into equal portions and shape them as kebabs.
Heat oil in a pan and deep fry the kebabs until they turn golden & crisp.
Take them out with a slotted spoon. Drain excess oil on kitchen tissue.
Serve hot with sauce or mint chutney.