>> Thursday, August 11, 2016
I am quite fussy about what a Bajji is or a pakoda is, so I have a Baby Corn Bajji and a Baby Corn Pakora as well!
Baby Corn Cashew Kebab
Baby Corn - 2 cups
Potato boiled and grated - 1/2 cup
Cashews - 10 whole
Green chilli chopped - 2 medium
Ginger - 2 tsp chopped
Garam Masala - 1/2 tsp
Cumin - 1/2 tsp
Amchur powder - 1/2 tsp
Salt to taste
Cooking oil - about 1 to 2 tsp for each
How to make Sweet Corn Kebab
Remove the husk and chop the baby corn into a half. MW for 5 mins and mash well.
Similarly, MW potato for 4 mins, peel and mash well.
Chop Cashews into tiny pieces and keep it aside.
Add all the ingredients to a bowl and mix well. The mix should stay together as a ball. Adjust the seasoning.
Divide into equal balls. Flatten into a 2 inch disc.
Heat a nonstick pan and grease with oil. Shallow fry the Kebabs over medium heat until crisp golden color.
Serve with mint chutney or tomato ketchup
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM