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10 Oct 2012

Bhutte ke hare Kabab | Corn and Spinach Kabab
Ingredients Needed:

Corn - 1 cup boiled and crushed.
Spinach leaves - 15 leaves, blanched and made into paste
Potatoes - 1 medium
Green chillie paste - 3/4 tsp
Ginger garlic paste - 1/ tsp
Lemon juice - 1 tsp
Coriander leaves - handful
Mint leaves - handful
Corn Flour - 2 -3 tsp
Bread crumbs - 2 -3 tsp
Oil for shallow frying

How to make Bhutte Ke hare Kabab

Wash and microwave the corn kernels for 10 mins, drain and pulse to get a coarse paste.

Wash and blanch the spinach leaves and puree it along with some corn so that it's really smooth.

Microwave the potatoes for 6 mins, till it's soft, mash well after peeling the skin.

In a bowl, take all the ingredients and mix well. Shape them into oblong size and shallow fry them in oil.

Another method is to shape them on skewers and grill over flame for that smoky taste on the outer side.


The original recipe calls for the mix to be roasted before deep frying. I didn't do that since all the ingredients were already cooked, also I shallow fried and grilled, which I felt were much better options.

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