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Saturday, November 19, 2016

Makai Methi Kebab

These kebabs make a guilt free and delicious evening snack. These are pan fried instead of deep frying and using a non stick tawa would help to ensure that only a little amount of oil is used in the preparation. This low calorie treat is easy to make and can be served with ketchup or green and sweet chutney or any other sauce you may prefer.
 Source: Tarla Dalal
Ingredients: (Yield 8 kebabs)
1 cup makai / corn kernels (I used frozen.)
1/2 cup boiled, peeled and mashed potato
1/2 cup methi / fresh fenugreek greens
2 tbsp. cilantro leaves
1 tsp. chopped green chili
2 tbsp. rice flour
Salt to taste
1 tbsp. oil
* Cook corn kernels in microwave for a minute or two adding a tbsp. of water. Drain and coarsely pulse them in a food processor.
* Wash and roughly chop the fenugreek greens.
* Now combine all ingredients except oil in a mixing bowl. Divide the mixture into 8 portions and pat them into discs.
* Place them on a large non stick pan and shallow fry them using the oil until they turn golden brown on both sides.

This goes to Blogging marathon #70, under the theme 'Cooking on a Tawa'. Check here to find out what the other marathoners are cooking as part of the BM.



vaishali sabnani said...

Yummy..these with corn and methi make a unique combo..all time favorite.

www.annapurnaz.in said...

corn methi kebabs with sweetness of corn and bitterness of methi must have tasted awesome.

Harini-Jaya R said...

Very unique combination of ingredients. I am sure my kids will love these. Bookmarked.

Gayathri Kumar said...

That is a very healthy way of serving kebabs. And the combination of methi and corn is so innovative..

Priya Srinivasan said...

Delicious snack, peeping corn grits from the kebab looks so cute!!! Yumm way to feed kids greens!!!

Pavani N said...

Such a yummy snack Suma. Love the combination of potato, corn and methi.

Priya Suresh said...

This kebabs sounds fabulous and absolutely delicious, quite a different kebab there.