MAKAI AUR PALAK KI SHEEKH KABAB

By MOUMITA DAS  |  23rd Mar 2019  |  
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MAKAI AUR PALAK KI SHEEKH KABABby MOUMITA DAS
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

1

0

About MAKAI AUR PALAK KI SHEEKH KABAB Recipe

Punjab is famous for different type of kababs, these are very healthy as well as delicious

MAKAI AUR PALAK KI SHEEKH KABAB

Ingredients to make MAKAI AUR PALAK KI SHEEKH KABAB

  • Baby corn 200 gram
  • spinach half kg
  • boiled potatoes 3( big)
  • Finely chopped ginger 1 teaspoon
  • finely chopped onion 3 tablespoons
  • Chopped green chillies one teaspoon
  • ghee 2 tablespoons
  • Refined oil 2 tablespoons
  • Corn flour 2 teaspoons
  • breadcrumb as required
  • lemon juice 1 teaspoon
  • salt as per taste
  • red chilli powder 1 teaspoon
  • Roasted cumin powder 1 teaspoon
  • Chat masala 1 Teaspoon
  • Garam masala powder 1/4 teaspoon
  • Skewers as required

How to make MAKAI AUR PALAK KI SHEEKH KABAB

  1. First wash and then soak the baby corns in a boiling water for 20 seconds
  2. take out and again soak those baby corns in ice water
  3. keep as it is for sometimes , then take out and cut those into pieces and put it in the food processor
  4. grind those and place in a muslin cloth ,hang it up,so that all extra water can be drained out
  5. By applying the same process, blanch the spinach
  6. Grind it into a smooth paste
  7. heat ghee in a frying pan, add green chillies and ginger
  8. Fry for a while, add onions and Fry till translucent
  9. now add spinach paste
  10. mix well and add the hung baby corn
  11. now add grated boiled potatoes
  12. now add red chilli powder, garam masala powder, salt, chaat masala ,roasted cumin powder one by one
  13. cook for a minute
  14. switch off the gas and take out the mixture in a plate and then add cornflour and 2 tablespoons of breadcrumb and lemon juice to it
  15. combine well
  16. take some portion from the mixture and give it a cylindrical shape by using hands and pierce a skewer in between
  17. now coat those with bread crumbs
  18. make all
  19. heat 2 tablespoons of oil in a frying pan and roast the Kababs till golden
  20. serve hot with chutneys or salads

My Tip:

Before frying, kabas can be kept in the refrigerator for 15 minutes

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