Preparation Time : 15 mins | Cooking Time : 25 Mins | Yields: 15-17
   Sweet corn kernels  1 and 3/4 cup (from one big corn)    Potato  2    Capsicum  1/4 cup (finely chopped)    Onion  1    Rice flour or Millet flour  4 tblsp    Red chili powder  1 tsp    Pav bhaji masala  1 tsp    Chaat masala  1 tsp    Coriander and mint leaves  few    Salt  as needed    Oil  for deep frying      Â
Method:
Cook the corn and take out the kernels. Alternatively you can use frozen corn too. If using frozen corn, thaw this and pat them in a kitchen towel and use it.
No need to cook the frozen corn.
Boil the potatoes and peel the skin. Mash with your hands and keep it aside.
Chop the onions finely. Keep the capsicum ready. Chop the coriander and mint leaves.
In a mixie pulse the the cooked corn kernels.
- In a wide bowl, add the pulsed corn kernels, mashed potatoes, chopped capsicum,onions,coriander and mint leaves.
- Add the rice flour, red chili powder, pav bhaji masala, chaat masala and salt.
- Mix this well.
- Ensure the corn mixture should be firm. If not the kebab will dissolve in oil while frying.
- Take a small portion of the mixture and make it into oblong shape.
- Â If you want to make it as patties shape them into round as we make for cutlets.
- Shape all the corn mixture into oblong shaped kebabs.
- Keep it refrigerated till you fry this.
- Heat oil and once it is hot bring it to medium heat.
- Deep fry the kebabs in oil till golden brown.
- Drain this in a kitchen towel.
- Serve hot with green chutney or tomato ketchup.
- You can skip the onions if you want and make it a no onion no garlic version.
- Ginger Garlic  paste can be added to the kebab mixture.
- Since we are coarsely grinding the corn mixture, it won’t splutter in oil.
- Instead of rice flour, you can use millet flour or besan or plain flour or cooked millets too.
- Instead of deep frying you can cook it in a tawa and make it a healthy kebab.
