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
 
Method:
* 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.

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