Corn and Potato Kebabs Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Corn And Potato Kebabs Recipe – Authentic Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of street food. One of my absolute favorites is a crispy, flavourful kebab – and today, I’m sharing my recipe for Corn and Potato Kebabs! These aren’t just any kebabs; they’re a delightful blend of sweet corn, earthy potatoes, and a vibrant spice mix. I first made these for a Diwali party, and they were gone in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These Corn and Potato Kebabs are seriously addictive. They’re a fantastic vegetarian option, packed with flavour, and surprisingly easy to make. Plus, they’re perfect for parties, snacks, or even a light meal. They’re crispy on the outside, soft on the inside, and bursting with Indian spices. What’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious kebabs:

• 2 corn cobs
• 4 potatoes
• 1 green chilli
• 1 inch ginger
• 3-4 garlic cloves
• 2 tablespoons coriander leaves
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon turmeric powder
• 1 teaspoon Kashmiri red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• 1 teaspoon lemon juice
• 5-6 tablespoons rice flour
• Salt to taste
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the kebabs a beautiful vibrant red colour without adding too much heat. It’s all about the look, honestly!
• Carom Seeds (Ajwain): These tiny seeds aren’t just for flavour. Ajwain is known for its digestive properties, which is super helpful when enjoying spicy Indian snacks. My grandmother always insisted on adding them!
• Rice Flour: This is our binding agent. It helps hold the kebabs together without making them dense. You can find it at most Indian grocery stores.
• Spice Blends: Feel free to adjust the spices to your liking. Some families prefer a heavier dose of cumin, while others like a bit more garam masala. Experiment and find what you love! Regional variations often include a pinch of amchur (dried mango powder) for tanginess.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we need to cook the corn and potatoes. Pop the corn cobs and potatoes into your stovetop pressure cooker with enough water to cover them. Pressure cook for 5-6 whistles. Let it cool completely before opening.
2. Once cooled, carefully remove the corn kernels from the cobs. Don’t worry about getting every single one – a few stray kernels are perfectly fine!
3. Now, let’s make the corn paste. In a blender, combine the corn kernels, green chilli, ginger, garlic, and coriander leaves. Blend until you have a semi-fine paste. It shouldn’t be completely smooth, a little texture is good.
4. Mash the cooled potatoes in a bowl. Add the corn paste, carom seeds, turmeric powder, Kashmiri red chilli powder, cumin powder, garam masala, lemon juice, and salt. Mix everything really well.
5. Add the rice flour, a tablespoon at a time, until the mixture comes together and is easy to shape. It should be firm but not dry.
6. Pop the mixture into the fridge for about 30 minutes. This helps it firm up even more.
7. Time to shape the kebabs! Grease your hands with a little oil (this prevents sticking). Take a portion of the mixture and shape it around a bamboo skewer into a sausage-like kebab. If you don’t have skewers, no problem! Just form them into patties.
8. Heat oil in a pan over medium-low heat. Gently place the kebabs in the hot oil and fry them until they’re golden brown and crispy on all sides. This usually takes about 5-7 minutes.
9. Remove the kebabs from the pan and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking and crispiness.
• For extra flavour, you can add a pinch of chaat masala to the potato-corn mixture.
• If the mixture is too wet, add a little more rice flour. If it’s too dry, add a teaspoon of water.

Variations

• Spicy Kick: My friend Priya loves to add a finely chopped Serrano pepper to the corn paste for an extra spicy kick.
• Herby Delight: My mom always adds a handful of chopped mint leaves to the mixture for a refreshing flavour.
• Peanut Power: For a nutty twist, add 2 tablespoons of roasted and crushed peanuts to the mixture.

Vegan Adaptation

This recipe is already naturally vegetarian! To make it fully vegan, just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free as long as you use gluten-free oil for frying.

Spice Level Adjustment

• Mild: Reduce the green chilli to ¼ or omit it altogether. Use only ¼ teaspoon of Kashmiri red chilli powder.
• Medium: Follow the recipe as written.
• Spicy: Add an extra green chilli and increase the Kashmiri red chilli powder to 1 ½ teaspoons.

Festival Adaptations

These kebabs are a fantastic snack option for festivals like Navratri and Diwali. They’re easy to make in large batches and are always a crowd-pleaser.

Serving Suggestions

Serve these Corn and Potato Kebabs hot with a side of mint chutney or tamarind sauce. A sprinkle of chaat masala on top adds a lovely tangy flavour. They’re also delicious with a cup of masala chai!

Storage Instructions

Leftover kebabs can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What is the best way to get the corn kernels off the cob?

Stand the corn cob upright in a large bowl. Use a sharp knife to slice downwards, removing the kernels. A corn stripper tool also works wonders!

Can I bake these kebabs instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the kebabs on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but still delicious.

What is a good substitute for rice flour?

You can use cornstarch or potato starch as a substitute for rice flour, but the texture might be slightly different.

How can I adjust the spice level of these kebabs?

Adjust the amount of green chilli and Kashmiri red chilli powder to control the spice level.

Can these kebabs be made ahead of time?

You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape and fry the kebabs just before serving.

What is the significance of Ajwain in Indian cooking?

Ajwain is believed to aid digestion and is often used in savoury snacks to prevent bloating. It also adds a unique, slightly peppery flavour.

Enjoy making these Corn and Potato Kebabs! I hope they bring a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!